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Thai Crispy Cucumber Salad |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 11 May 2015 at 08:15 |
We normally don’t care that much for English or hothouse cucumbers. They tend to be dry and bland to the point of tastelessness. But this recipe perks them up just enough, resulting in a cool, refreshing salad.
THAI CRISPY CUCUMBER SALAD 3 tbls lime juice or rice vinegar 2 tbls water 1 tbls fish sauce 2 tsp sugar 1 lge English cuke, thinly sliced 2 shallots, thinly sliced 1 ½ tsp fresh red chilies, chopped (or sub 1+ tsp toasted chili paste) 2 tbls chopped peanuts 2 tbls fresh mint leaves 2 tbls fresh cilantro In a large bowl, whisk together the lime juice, water, fish sauce, sugar, and chili paste if using until sugar dissolves. Add cucumbers, shallots and chilies. Toss together and let stand 39 minutes. Sprinkle with peanuts, mint and cilantro. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I don't recall seeing English cucumbers around here - will regular ones change the dish too much?
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That is awfully close to the recipe I use for cucumber salad as well.
If you can't find the English cukes Ron....look for a seedless variety and I'm sure they'll be ok. This is a wonderful dish that we have often.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Although I can find the English cukes, I don't care for them. They're kid of on the tasteless side.
I just use regular cukes, and they work out fine. This is, after all, a fresh salad. If you're concerned about the salad getting watery, first peel and salt the cukes and let them sit in a colander for half an hour. Rinse and pat dry before using. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Thanks, guys!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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I grow Lebanese, and Lebanese only these days. 1. They are small, 1 per person per meal. 2. No peeling 3. Crisp, not watery 4. Great flavour. (but that could just be my great compost ) 5. The seed if collected is viable next season. Apple cukes would be my second pick. |
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