Thai Cucumber Salad With Roasted Peanuts Recipes

CRUNCHY THAI CUCUMBER SALAD

Steps:

• In a large bowl toss together all of the salad ingredients.
• In a glass measuring cup or small bowl whisk together the vinaigrette.
• Pour the vinaigrette over the salad and toss to combine.
• Serve immediately.

ASIAN CUCUMBER AND PEANUT SALAD

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.

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE

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.

SPICY THAI CUCUMBER SALAD

Steps:

• Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
• Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
• Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
• Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

THAI CUCUMBER SALAD WITH PEANUTS

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.

THAI CUCUMBER SALAD WITH 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.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

THAI CUCUMBER SALAD WITH 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 with salt and pepper to taste.
• Sprinkle with peanuts and serve.

THAI CUCUMBER SALAD

Steps:

• Prepare the salad dressing in a small bowl by combining lime juice, rice vinegar, peanut oil, fish sauce and sugar. Stir to dissolve the sugar, then set aside.
• Place the sliced cucumbers and sliced red onion in a large bowl. Pour the salad dressing over the cucumbers and red onion.
• Add crushed red pepper to the salad, then toss gently, making sure that all of the cucumber slices are coated in the salad dressing.
• The salad dressing liquid will settle at the bottom of the bowl. Stir the cucumbers every so often before serving so that each slice has a chance to marinate in the liquid.
• Top with minced cilantro and chopped peanuts just before serving.

THAI CUCUMBER SALAD

Steps:

• Combine Ingredients: Add the salad ingredients to a large salad bowl, reserving 1 tbsp of the crushed peanuts.
• Make Dressing: Whisk the dressing ingredients together until the sugar dissolves. Pour the dressing into the salad bowl and toss well to coat.
• Garnish & Serve: Garnish with the reserved peanuts and serve immediately.