Thai Crunchy Cucumber Salad Recipe

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Thai Crunchy Cucumber Salad Recipe

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This crunchy, refreshing cucumber salad was one of the first dishes I made when I set out to learn Thai cuisine. —Farah Claussen, Clearwater, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3 large cucumbers, peeled, halved, seeded and thinly sliced
  • 3 medium carrots, julienned
  • 1 medium red onion, halved and thinly sliced
  • 1 serrano pepper, seeded and minced
  • 1/3 cup sugar
  • 1/3 cup lime juice
  • 1 tablespoon fish sauce or reduced-sodium soy sauce
  • 1/2 cup dry roasted peanuts, coarsely chopped

Directions

In a large bowl, combine cucumbers, carrots, onion and serrano pepper.
In a small bowl, mix sugar, lime juice and fish sauce. Pour over vegetables; toss to combine. Refrigerate, covered, 1 hour. Sprinkle with peanuts. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Crunchy Cucumber Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p230

  • 3 large cucumbers, peeled, halved, seeded and thinly sliced
  • 3 medium carrots, julienned
  • 1 medium red onion, halved and thinly sliced
  • 1 serrano pepper, seeded and minced
  • 1/3 cup sugar
  • 1/3 cup lime juice
  • 1 tablespoon fish sauce or reduced-sodium soy sauce
  • 1/2 cup dry roasted peanuts, coarsely chopped
  1. In a large bowl, combine cucumbers, carrots, onion and serrano pepper.
  2. In a small bowl, mix sugar, lime juice and fish sauce. Pour over vegetables; toss to combine. Refrigerate, covered, 1 hour. Sprinkle with peanuts. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Crunchy Cucumber Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p230

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