Thai-style Cucumber Salad14 Reviews
- Prep: 15 min
- Ready In: 25 min
“This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.” - by ChefGenao
Original recipe yields 2 servings
- Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
Amount Per Serving (2 total)
- 113 cal
- 4.8 g
- 17.6 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"The ginger in this recipe makes it irresistible. I know it says to serve 10 minutes after it is prepared. This seems to be important. I prepared it about 1 1/2 hours before I served it. In that t..." See moreime the water had drained from the cucumbers and there was too much sauce, and the sauce was too watery. It was better when I tasted it right after I had prepared it. Excellent mix of flavors."
"Did not have tamarind juice so googled substitute which is 1/4 cup OJ + 2 tbs of lime juice. I like my Thai cucumber salad a little sweeter, so added 1 packet of Splenda. with added sweetner rate 5 s..." See moretars"
"This was fabulous. I accidentally put one and a half tablespoons of brown sugar, so then I just basically doubled/tripled the other ingredients to make up for it. I also ate this immediately, but ne..." See morext time I will salt the cucumbers for an hour or so before mixing with the sauce, so I can refrigerate any leftovers without the cucumbers getting soggy."
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