Cucumber Salad With Roasted Peanuts And Chile Recipes

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CUCUMBER PEANUT SALAD



Cucumber Peanut Salad image

Easy to make Indian salad.

Provided by RADHIKA GHATAGE

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

1 large cucumbers - peeled, seeded, and diced
salt to taste
1 tablespoon butter
½ teaspoon ground cumin
1 dried red chile pepper
3 tablespoons coarsely chopped peanuts
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon minced fresh cilantro

Steps:

  • Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
  • Melt butter in a small saucepan, and stir in cumin and chili pepper.
  • Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

Nutrition Facts : Calories 165 calories, Carbohydrate 11.2 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 336.6 mg, Sugar 5.2 g

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE



Cucumber Salad With Roasted Peanuts and Chile image

Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.

Provided by Sue Li

Categories     dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 11

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Steps:

  • Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
  • In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
  • To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

THAI CUCUMBER SALAD WITH PEANUTS



Thai Cucumber Salad with Peanuts image

Peanuts add welcome crunch to this tangy and refreshing Thai cucumber salad.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4

Number Of Ingredients 11

½ medium red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick
⅓ cup packed chopped fresh cilantro
½ cup salted peanuts
1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
¼ teaspoon salt (optional)
¼ cup fresh lime juice, from 2-3 limes
2 tablespoons vegetable oil
1½ tablespoons fish sauce
2 tablespoons sugar
1 garlic clove, minced

Steps:

  • Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
  • Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.
  • Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.

Nutrition Facts : Calories 238, Fat 16g, Carbohydrate 21g, Protein 6g, SaturatedFat 2g, Sugar 12g, Fiber 3g, Sodium 660mg, Cholesterol 0mg

ASIAN CUCUMBER AND PEANUT SALAD



Asian Cucumber and Peanut Salad image

A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.

Provided by tammyn316

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

1 teaspoon vegetable oil
4 cloves garlic, minced
3 tablespoons white vinegar
1 teaspoon white sugar, or to taste
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon fish sauce
1 teaspoon ground coriander
½ teaspoon red pepper flakes
2 cucumbers - halved lengthwise, seeds scraped out with a spoon, and thinly sliced
½ cup chopped peanuts
2 green onions, chopped

Steps:

  • Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
  • Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g

THAI CUCUMBER SALAD WITH ROASTED PEANUTS



Thai Cucumber Salad with Roasted Peanuts image

Categories     Salad     Vegetable     Side     No-Cook     Lime     Mint     Peanut     Cucumber     Summer     Jalapeño     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (nam pla)*
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeño chili (about 1 large)
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Steps:

  • Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.

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