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Thai Crispy Cucumber Salad

Printed From: Foods of the World Forum
Category: Asia
Forum Name: Southeast Asia
Forum Discription: SoutheastAsia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4407
Printed Date: 31 March 2020 at 03:47


Topic: Thai Crispy Cucumber Salad
Posted By: HistoricFoodie
Subject: Thai Crispy Cucumber Salad
Date Posted: 11 May 2015 at 08:15
We normally don’t care that much for English or hothouse cucumbers. They tend to be dry and bland to the point of tastelessness. But this recipe perks them up just enough, resulting in a cool, refreshing salad.

THAI CRISPY CUCUMBER SALAD

3 tbls lime juice or rice vinegar
2 tbls water
1 tbls fish sauce
2 tsp sugar
1 lge English cuke, thinly sliced
2 shallots, thinly sliced
1 ½ tsp fresh red chilies, chopped (or sub 1+ tsp toasted chili paste)
2 tbls chopped peanuts
2 tbls fresh mint leaves
2 tbls fresh cilantro

In a large bowl, whisk together the lime juice, water, fish sauce, sugar, and chili paste if using until sugar dissolves.

Add cucumbers, shallots and chilies. Toss together and let stand 39 minutes.

Sprinkle with peanuts, mint and cilantro.


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But we hae meat and we can eat
And sae the Lord be thanket



Replies:
Posted By: TasunkaWitko
Date Posted: 12 January 2016 at 21:17
I don't recall seeing English cucumbers around here - will regular ones change the dish too much?

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Posted By: Hoser
Date Posted: 13 January 2016 at 04:01
That is awfully close to the recipe I use for cucumber salad as well.
If you can't find the English cukes Ron....look for a seedless variety and I'm sure they'll be ok.
This is a wonderful dish that we have often.


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Go ahead...play with your food!


Posted By: HistoricFoodie
Date Posted: 13 January 2016 at 06:40
Although I can find the English cukes, I don't care for them. They're kid of on the tasteless side.

I just use regular cukes, and they work out fine. This is, after all, a fresh salad.

If you're concerned about the salad getting watery, first peel and salt the cukes and let them sit in a colander for half an hour. Rinse and pat dry before using.

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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: TasunkaWitko
Date Posted: 13 January 2016 at 17:31
Thanks, guys!Thumbs Up

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Posted By: Effigy
Date Posted: 13 January 2016 at 23:36
Originally posted by HistoricFoodie HistoricFoodie wrote:

Although I can find the English cukes, I don't care for them. They're kid of on the tasteless side.

I just use regular cukes, and they work out fine. This is, after all, a fresh salad.

If you're concerned about the salad getting watery, first peel and salt the cukes and let them sit in a colander for half an hour. Rinse and pat dry before using.


I grow Lebanese, and Lebanese only these days.
1.   They are small, 1 per person per meal.
2.   No peeling
3.   Crisp, not watery
4.   Great flavour. (but that could just be my great compost Wink)
5.   The seed if collected is viable next season.

Apple cukes would be my second pick.


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Resident Peasant



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