Serving
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Thai Cucumber Salad #2
Thailand

Serves
Effort:
Sched:
DoAhead:  
4 salad  
*
1/4 hr  
best
A light. easy to make chilled salad perfect to accompany spicy dishes. In Thailand it is most often used not as a salad but as a relish to accompany other foods. For that use cut the cucumbers into pieces half the size shown here or smaller.



1
3
10
2
6
----
1/4
2
1/2
3
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#
oz



---
c
T
t
T
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Cucumbers (1)
Red Onion
Mint Leaves
Red Chili (2)
Cilantro sprig
-- Dressing
Rice Vinegar
Palm Sugar
Salt
Water
-- Garnish (and/or)
Roasted Peanuts
Fried Shallots (3)  
  1. Slice CUCUMBERS in half lengthwise and slice thin.
  2. Chop ONION fine and add to Cucumbers.
  3. Chop MINT LEAVES small and add to Cucumbers.
  4. Slice CHILIS in half lengthwise, seed to the extent you want and slice into fine threads. Add to Cucumbers.
  5. Strip CILANTRO leaves from stems and chop small. Add to Cucumbers.
  6. Mix All Dressing Items.
  7. For garnish, roast PEANUTS and crush medium, and/or prepare fried SHALLOTS (see Note-3). Personally I'm not fond of peanuts as a garnish and just use the shallots.
  8. Stir together Cucumber mix and Dressing. Let sit for 20 minutes or so for flavors to blend, turning a couple of times. It is a durable salad and can be refrigerated for a few hours if needed.
  9. Serve chilled with garnish of choice.
NOTES:
  1. Cucumbers:   Preferably Persian or Japanese or some other small cucumber that doesn't need to be peeled or seeded. If all you have are green blimps, peel, seed and quarter.
  2. Red Chili: Around here we all use Fresnos, but Holland Red or other medium hot chili will do fine. For details see our Chili Page.
  3. Shallots:   This is a standard Thai / Vietnamese garnish / condiment and is easy to make. See our recipe Crisp Fried Shallots.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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