Thai Cucumber Salad

Thai Cucumber Salad

This overly speedy and staggeringly simple Thai Cucumber Salad is a staple in my family. With a couple of fixings, I can undoubtedly get this ready for lunch or supper.

My little girl is a genuine cucumber fan! I’m continually searching for the sake of entertainment and delectable approaches to serve cucumbers as regularly as could really be expected. I’m cool that way!

  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon canola oil
  • 1 clove garlic, minced
  • 1 teaspoon brown sugar
  • 1 teaspoon lime zest
  • 1/2-1 small jalapenos, seeded and minced
  • 1 seedless cucumber
  • 1 small red bell pepper
  • 1 medium carrot
  • 1/2 small red onions
  • 1-2 tablespoons chopped cilantro (optional)
  • 1/4 cup dry roasted peanuts, chopped
  • salt and pepper

 

 

 

  1. Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
  2.  Season with salt and pepper.
  3. Trim the ends from the cucumber.
  4. Split lengthwise in half.
  5. Slice very thinly.
  6. Toss into the dressing.
  7. Halve the red pepper vertically, core and remove seeds and white membranes.
  8. Slice the pepper, horizontally, into very thin strips.
  9. Add to the dressing and toss.
  10. Peel the carrot and trim off ends.
  11. Slice diagonally into very thin slices.
  12. Add to the rest of the salad.
  13. Peel the onion and cut in half horizontally
  14. Then slice vertically into very thin strips.
  15. Add these to the bowl and toss everything together until well mixed.
  16. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
  17. Transfer to a serving bowl.
  18. Sprinkle cilantro (if used) and peanuts over top

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