BEST Thai Cucumber Salad

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I simply love Thai cuisine!  The food creations of this spicy cooking style is second only to my favorite Italian cuisine.  I’ve been so fortunate to have been able to spend a good deal of time over the course of two years in Thailand . . . and in various regions of the country too.

While there, I had a wonderful woman from the university I was working with on some academic research, drive me everywhere, including taking me to the best restaurants.  She knew what I loved and always ordered the food off the menu for me. . . I was never disappointed with her selections.  One of the lightest dishes that I went crazy over (and still do) that bursts with flavor in your mouth, is the uniquely Thai version of cucumber salad.  You can find this salad on the menus of nearly every Thai restaurant, but it will be difficult to find this creation, because from consolidating about 10 different recipes, I can claim this recipe as my own.  I could literally eat the entire serving bowl of this stuff.  I hope that you try it and feel the same!  PS:  This is not hot or fiery at all, as are many Thai dishes.  However, if you want some heat, then just add it.

Before I provide the recipe below, I wanted to point out the place mat with the embroidered pink flowers in the next picture.  This dainty place mat is just one example of the native, handmade crafts that I purchased in Thailand.  I’ve always loved the combination of pink and green in my gardens and even decorated my home with those colors (sometimes dominant in rooms, and other times barely there in other rooms).  The ceramic celadon plate is from Chiang Mai in Northern Thailand, from the Baan Celadon pottery company.  I don’t know how much of that celadon I purchased, but it is all over the house for use or for decorating accents.   Celadon pottery is just exquisite!

 

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The soft minty green color of the celadon pottery coordinates perfectly with my dishes!  What luck!
 

 

BEST Thai Cucumber Salad

What You Need:

  • 2 cucumbers, seeded, cubed or sliced (you can also peel them if you like)
  • 1/4 cup red or white onions, chopped
  • 1/4 jalapeno pepper, seeded, and finely chopped (add only if you like spicy heat)
  • 5 - 6 Tbsp. chopped cilantro
  • Dressing:
  • 3 Tbsp. peanut oil
  • 1/2 cup rice wine vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Thai garlic chili pepper sauce (this is not HOT sauce at all)
  • 2 Tbsp. freshly squeezed lime juice
  • 1/4 cup sugar
  • Zest of one lime
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • Red pepper flakes (sprinkle on only as much as you like or eliminate for no heat addition)
  • 1/4 - 1/2 cup finely chopped unsalted dry roasted peanuts (optional)

Instructions

  • Blend all the dressing ingredients together.
  • Mix in all of the chopped vegetables and herb, and peanuts (if you want the peanuts).
  • Add more of any of the flavors that you prefer, which is the true Thai way.
  • Garnish each plate with cilantro leaves and sliced limes.
  • Serve with a patter of add-ins: lime slices, red pepper flakes, chopped cilantro, chopped peanuts, Thai sweet chili sauce, sugar, salt, etc. for your guests to add more of their favorite flavors.

 
Ahhhh . . . so fresh and so colorful . . . and so deliciously Thai!
 

Thai Cucumber Salad (By Roz) on FoodistaThai Cucumber Salad

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Comments

  1. says

    First, let me say what a wonderful opportunity have spent time in Thailand. In college, I had a Thai roommate and experienced some fiery wonderful food.

    I have the ingredients to make this cucumber salad, I think I will, this evening.

    beautiful place mats and pottery.

  2. says

    Hi Anne and Sea, Oh this salad is not at all hot in terms of spicy heat. The red pepper flakes can be eliminated or decreased, but don’t worry….you don’t need to drink a cold beverage with this at all. To be on the safe side, don’t put in any red pepper flakes. The Thai garlic chili sauce is tame, tame, tame . . . but adds a wonderful flavor! Thanks for asking and I made an edit to the recipe to let everyone else who reads this, know that this isn’t spicy hot. Roz

  3. says

    Hi and welcome to Pink Saturday, thank you so much for stopping by and leaving a sweet comment. Love your post this week and your recipes look delish. I love your blog and joined as a follower. The pincushion that you liked on my blog, if you click on her name it will take you to her blog then you can get to her ebay selling page from there.
    Blessings, Shirl
    Shirls Rose Cottage

  4. says

    Not only is it beautiful, it sounds like all of the kinds of flavors I love!! Awesome, Roz =) Thank you for sharing it with the hearth and soul hop this week!

    (and p.s…you weren’t late…it is on Tuesdays)

  5. says

    HI Roz and thanks so much for sharing this lovely recipe on the hearth and soul hop! I also love that you shared your travels with us as well and how you fell in love with a culture, its crafts and it’s food. I adore how places have the ability to ensnare us and never let us go. My father was raised as a Greek in china and we have always felt the presence of Shaghai in every aspect of our lives. Hugs and don’t forget I will be mentioning your lovely new blog carnival on my thoughts on friday link love at a moderate life, so come by and say hi! Alex@amoderatelife

  6. says

    I’m so envious of your time in Thailand – to have a personal guide to take you to the best restos sounds like a dream. It’s always good to live a dream, isn’t it? Thank you for sharing this recipe with the Hearth and Soul hop. I’ve got to try it, and soon! I’ve got one last cucumber from my garden…

  7. says

    The pottery sets off this delicious dish perfectly! I am a thai cucumber salad lover – I will be trying this! Thanks for linking to the hearth and soul hop!

  8. says

    Hi, following for the friday blog hop! This recipe looks amazing. May have to take a trip to the store to pick up some ingredients! Yum
    Hope you can visit me and follow back

  9. says

    Stopping on in to nab this recipe from the Friday Foodie blog hop! We love Thai food, too! We have a really great restaurant 25 mins. away. I want to cook more Thai though because we dont get to eat their very often.
    Stop on in and link up today! I’d love for you to link this recipe up in my RECIPE Tab 2~~

    Susie http://goo.gl/syX1

  10. says

    OMG! What a great idea to make this with cucumbers! I have made something similar with spaghetti squash but man this sounds fantastic and looks so refreshing as well. Can’t wait to try it–your recipes are fantastic. I’m gonna post this one on my blog today Thanks!

  11. says

    I LOVE this celadon. My hubby and I purchased an entire set while vacationing in Chang Mai about 14 hrs ago. It’s all mostly gone now after being broken over the years. I have some goblets and some chop stick bolders that I’d love to sell if you’re interested. Can’t bring myself to just put them in a garage cell but they don’t match my new stuff Fro Italy. Would love to find them a proper home where they will be used and enjoyed.

  12. says

    Thank you so much Lisa, for such a kind compliment and I am so thrilled that your family loved my salad. It is truly wonderful and now I’ve to make it again right now, especially in these hot temps of summer!

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