Authentic Thai Cucumber Salad Recipe

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Make the salad: In a small pot, bring the water, vinegar and sweetener to a boil. Stir until sweetener dissolves and remove pan from heat once it comes to a boil. Let cool. Then, …

1. Slice, dice and smash: First, slice cucumber into thin slices. We use a mandolin to slice the cucumber into thin and equal slices of 3 millimeters or 1/8 inch thick. Season cucumber slices with 1/4 teaspoon salt and let sit. Slice a red onion into thin slices that are about an inch long until you get 1/4 cup. Remove seeds from red chili pepper and dice until you get 1/2 tablespoon. Smash peanuts with a mug or a rolling pin until you get 2 tablespoons. We recommend smashing peanuts in a small plastic bag to keep the bits all together. Chop 1 tablespoon cilantro if you plan to include (optional).
2. Make the salad: In a small pot, bring the water, vinegar and Swerve sweetener to a boil. Stir until sweetener dissolves and remove pan from heat once it comes to a boil. Let cool. Then, pat cucumber slices dry with a paper towel. In a wide, medium-size bowl, combine the sliced cucumber, red onion and chili pepper.
3. Marinate and serve: Pour the vinegar marinade over the salad and blend with salad ingredients. Let marinate for 30 minutes at room temperature. After marinating, the liquid/marinade should cover most of the cucumbers (as the cucumbers will continue to release water). Blend the salad together and top with chopped peanuts and cilantro (if using). Serve immediately and refrigerate in a closed container after serving.

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A great summer salad with Thai-inspired flavors. A perfect low-carb, paleo-friendly side dish. t Thai food is one of my favorite cuisines, with its fresh, bold and spicy flavors. Of course, Thai ta…

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Step 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 …

Rating: 5/5(2)
1. Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty.
2. Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

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Place the sugar, re-hydrated dried chilis, and garlic in a wooden Thai mortar and bash until oils are released. This should take 10 seconds. Add lime …

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Authentic Thai Cucumber Salad Recipes THAI CUCUMBER SALAD. This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also! Provided by VictoriaL. Categories Vegetable. Time 1h20m. Yield 4 serving(s) Number Of …

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Thai cucumber salad ingredients. No salad is complete without a delicious, seemingly indulgent dressing! To make it you’ll just need: Rice Vinegar: This will give the dressing a slight tang like what you’d find in vinaigrette, but with a Thai-inspired twist! Sugar: Next we’ll add a spoonful of sugar!I know sugar in a savory salad sounds weird, but it gives the salad a …

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Instructions Either grate the cucumber or put it through a spiralizer. Mix all the salad dressing ingredients together. Pour the salad dressing over the cucumber and mix well. Scatter the peanuts over the salad dish and serve immediately. Eat and enjoy! Notes Serves 2 (or one big dish for yourself)

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In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it). (Image 1 and 2) In a small bowl mix remaining ingredients. (Image 3) Pour dressing over the salad and toss. (Image 4) Add salt and pepper to taste. Enjoy! Notes

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Thai Peanut Salad. Thai peanut salad is usually made with fried tofu, hard-boiled eggs, and a blend of low-carb vegetables, such as lettuce, cucumbers, onions, bean sprouts, and tomatoes. It’s served in peanut sauce with a side of rice. You can make this dish low-carb by holding the peanut sauce, which may have sugar in it, and the side of rice.

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½ cup low carb Thai peanut salad dressing Optional: chopped cilantro to garnish Instructions Place broccoli slaw in a large mixing bowl. Dice cucumber and red bell pepper, slice green onions. Add cucumber, green onions, red pepper and peanuts to bowl with the slaw. In a small mixing bowl, whisk together the ingredients for the salad dressing.

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Low-Carb Salad Dressing Recipes; Low-Carb Salad Recipes; Low-Carb Side Dish Recipes; Low-Carb Snack Recipes; Low-Carb Soup Recipes; Low-Carb Spice Blend Recipes; Low-Carb Vegan Recipes; Low-Carb Vegetarian Recipes; Close; Low-Carb Foods. Low-Carb Beverages & Drinks; Low-Carb Breads and Bread Mixes; Low-Carb Breakfast Foods ; Low

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Authentic Thai Salad With Cucumber Recipes THAI CUCUMBER SALAD. This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also! Provided by VictoriaL. Categories Vegetable. Time 1h20m. Yield 4 serving(s) Number Of …

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Trim the ends from the cucumber. Split lengthwise in half. Slice very thinly. Toss into the dressing. Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips. Add to the dressing and toss. Peel the carrot and trim off ends. Slice diagonally into very thin slices.

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Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it's slightly thickened. Let cool. Drain the salt water from the cucumber completely.

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Prepare the cucumbers: After rinsing, quarter cucumbers lengthwise, and place skin side-up on a cutting board. Use flat-side of knife blade to push down on (or gently smash) cucumbers. Smash the entire length of cucumber. Cut into 1-inch pieces and salt to sweat cucumbers. Place cucumbers in a colander and let drain for 15 minutes.

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Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine.

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Using a knife or a mandolin, thinly slice the cucumbers. Settle cucumbers into a bowl. In a bowl, whisk together lime juice, coconut sugar, fish sauce, and sambal oelek. Pour dressing over the cucumbers and top with the finely chopped peanuts. Let rest for an hour before serving.

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