Thai Food

This Thai cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. It’s one of my personal all-time favorite salads across any and all cuisines, and it takes only 10 minutes to prepare. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you’re going out the door!

Ingredients:
1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
1 shallot, minced (OR substitute 1/4 cup minced purple onion)
2 green (spring) onions, finely sliced
1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
1/2 cup fresh coriander/cilantro, roughly chopped
1/4 cup ground or roughly chopped dry roasted peanuts
DRESSING:
2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
juice of 1/2 lime
1-2 cloves garlic, minced
1/2 tsp. shrimp paste (available by the jar at Asian stores)
1 Tbsp. soy sauce
1/4 to 1/2 tsp. cayenne pepper (to taste)
1 to 1+1/2 tsp. sugar

 
Preparation:
For a ‘quick & easy’ version of this recipe, see my Even Easier Thai Cucumber Salad Recipe.

For a Vegetarian/Vegan version of this recipe, see my Vegetarian Thai Cucumber Salad Recipe (Vegan).

Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
Combine the dressing ingredients together in a cup, stirring to dissolve the shrimp paste. Taste-test it for sweet-sour balance, adding more sugar if it’s too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
Pour dressing over the salad and toss well.
To serve, scoop or slide salad onto a serving platter or place in a serving bowl. Top with the ground/chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate for up to 3 hours.

If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber – the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it. ENJOY!