Best Spicy Thai Cucumber Salad Recipes

Spicy Thai Cucumber Salad image

Provided by Mini Ravindran

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cup chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts, crushed
1/4 cup fresh cilantro, chopped

Steps:

Place sliced cucumber on a platter.
Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
Remove from heat and allow to cool.
Place shallots and chili pepper in vinegar mixture and stir.
Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
Don't be concerned about the strong smell when heating the vinegar.

Nutrition Facts : Calories 225.8, Fat 7.3, SaturatedFat 1.1, Sodium 704.9, Carbohydrate 39.1, Fiber 2.5, Sugar 29.9, Protein 5.3

Spicy Thai Cucumber Salad image

Provided by Reynolds Kitchens(R)

Time 1h

Yield 4

Number Of Ingredients 12

⅓ cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon sesame oil
1 large English cucumber, sliced into thin rounds
¼ medium red onion, thinly sliced
1 red chile pepper, thinly sliced
2 ½ tablespoons peanuts
1 pinch sea salt
¼ cup bean sprouts
4 lime wedges, for serving
Reynolds Wrap® Aluminum Foil
Reynolds® Parchment Paper

Steps:

Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 124.1 mg, Sugar 5.4 g

Spicy Thai Cucumber Salad image

Provided by MinatheBrat

Categories Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 large cucumber
1 small white onion
4 tablespoons fish sauce
1 -2 tablespoon chili paste with garlic
2 -4 garlic cloves, minced
1 small lime, juice of
2 tablespoons white vinegar or 2 tablespoons rice vinegar
1 -2 tablespoon sugar
1/2 teaspoon salt (to taste)
1/4 cup cilantro, chopped

Steps:

Peel the cucumber and slice paper thin.
Slice the onion paper thin.
Make the dressing with the rest of the ingredients.
Toss the veggies with the dressing.
Set in the fridge to marinate.
I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.

Nutrition Facts : Calories 29, Fat 0.1, Sodium 1122.4, Carbohydrate 6.5, Fiber 0.5, Sugar 4, Protein 1.1