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cucumber salad thai-style

(3 ratings)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

From The Associated Press. If you want to "bulk up" the salad to make it more substantial, you can serve the cucumber mixture over greens: spring mix, mixed greens or similar.

(3 ratings)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For cucumber salad thai-style

  • 2 lg
    english cucumbers
  • 1
    jalapeno pepper (i only used 1/3 of a yellow jalapeno)
  • 1 md
    shallot, peeled and sliced thinly
  • 1 Tbsp
    soy sauce
  • 1/2-1 tsp
    fish sauce (nuoc mam)
  • 2 Tbsp
    fresh lime juice (save some of the zest for garnish)
  • 1 tsp
    granulated sugar (i used superfine sugar)
  • 2 Tbsp
    fresh cilantro or fresh (thai) basil (i used a combination of fresh cilantro, fresh thai basil and a small amount of fresh mint)
  • 1/4 c
    salted peanuts, lightly crushed

How To Make cucumber salad thai-style

  • 1
    Peel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cucumber halves crosswise into thin slices. A mandoline is best, but a knife is fine. Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.
  • 2
    In a large bowl, combine the jalapeno, shallots, soy sauce, fish sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Taste and adjust if necessary.
  • 3
    Transfer the mixture to a serving bowl or platter, then top with the cilantro/fresh herbs, peanuts and a garnish of lime zest.
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