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Thai-style Cucumber Salad

Thai-style Cucumber Salad

  • Prep

    15 m
  • Ready In

    25 m
ChefGenao

ChefGenao

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

jnshenk
19

jnshenk

2/28/2011

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 time 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.

susanpv
12

susanpv

8/21/2011

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 stars

Boston_jennifa
5

Boston_jennifa

10/16/2011

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 next 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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