Thai Crispy Cuke Salad

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Although I'd posted this on the similar thread in the China forum we've since actually made it, and it's a winner. So figured I move it to where it belongs. In deference to Friend Wife I did cut back on the chili, but for most people I think the listed amount would be just right:

Thai Crispy Cucumber Salad

3 tbls lime juice or rice vinegar
2 tbls water
1 tbls fish sauce
2 tsp granulated sugar
1 large English cucumber, thinly sliced
2 shallots, thinly sliced
1 1/2 tsp chopped freh red chilies
2 tbls chopped roasted peanuts
2 tbls fresh mint leaves
2 tbls fresh cilantro leaves

In a large bowl, whisk together lime juice, water, fish sauce and sugar until sugar dissolves.

Add cucumber, shallots and chilies. Toss together and let stand for 30 minutes.

Sprinkle with peanuts, mint, and cilantro

One modification I know we'll make: Far as this household is concerned there is nothing as tasteless as English cukes. So we'll use regular ones, salted and drained instead. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Thai Crispy Cuke Salad Posted: 03 May 2012 at 04:53
	Although I'd posted this on the similar thread in the China forum we've since actually made it, and it's a winner. So figured I move it to where it belongs. In deference to Friend Wife I did cut back on the chili, but for most people I think the listed amount would be just right: Thai Crispy Cucumber Salad 3 tbls lime juice or rice vinegar 2 tbls water 1 tbls fish sauce 2 tsp granulated sugar 1 large English cucumber, thinly sliced 2 shallots, thinly sliced 1 1/2 tsp chopped freh red chilies 2 tbls chopped roasted peanuts 2 tbls fresh mint leaves 2 tbls fresh cilantro leaves In a large bowl, whisk together lime juice, water, fish sauce and sugar until sugar dissolves. Add cucumber, shallots and chilies. Toss together and let stand for 30 minutes. Sprinkle with peanuts, mint, and cilantro One modification I know we'll make: Far as this household is concerned there is nothing as tasteless as English cukes. So we'll use regular ones, salted and drained instead.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 03 May 2012 at 09:01
	looks pretty good, brook, and the ingredients (assuming common rather than english cucumbers) are pretty much within easy reach. shallots are slightly rare here, but i do find them now and then; of course, spring onions can also be sued, i'd wager....
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Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 03 May 2012 at 14:57
	Well, if you want to make the ingredients more difficult to find, you could do so in the pursuit of authenticity by seeking out specific Thai chilies, using palm sugar instead of granulated sugar (raw sugar would be kind of a halfway compromise), etc. When cooking Thai, there are a few such items (kafir lime leaves and Thai basil are other common ones) that often aren't easy to find, but the less than 100% completely authentic substitutes can still result in some very good dishes.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 03 May 2012 at 16:42
	While your point is valid, Daikon, the recipe comes directly from Linda Stephen's Complete Book of Thai Cooking. Other than using regular cukes in lieu of the tastless hothouse ones it's exactly as she published it. Once I develop a better gestalt for Thai food I will, no doubt, make adjustments. But for now I have no choice but to follow recipes.

Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 03 May 2012 at 17:55
	And it is hard to say whether "more authentic" is actually "better". My point being that, for example, many in Thailand would make such a salad using palm sugar because that is what they have available, but if they had more granulated white sugar available, they might actually decide that the salad is better made that way. Assuming that was the case, which salad is "better", which "more authentic", which "more Thai"? Oh, and if you want to add some more complexity to the dish (both in terms of finding ingredients and of depth of flavor), about 1/2 tsp. of this stuff will do the trick. You can also swap soy sauce for some of the water.