Putzel Kitchen
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Thai Inspired Cucumber Salad

I love the variety of color and texture and flavors in this salad. Add some grilled shrimp or chicken and it’s a meal.

Thai Inspired Cucumber Salad

I love the variety of color and texture and flavors in this salad. Add some grilled shrimp or chicken and it's a meal.
Prep Time
20 minutes
Total Time
20 minutes

Ingredients

Yield: 6
  • 4 large carrots, shredded
  • 1 large cucumber, seeded and sliced into rounds or half moons (add sour gherkins if available for visual appeal)
  • OPTIONAL: jalapeño pepper, thinkly sliced into rounds (remove seeds for less heat/spice)
  • 1 bunch radishes, thinly sliced rounds
  • OPTIONAL: 1/2 red onion, thinly sliced into half moons
  • 1 small watermelon radish, peeled and sliced into bite size pieces
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 2 limes, juiced (about 1/2 cup)
  • 1/4 cup rice wine vinegar
  • 1 garlic clove
  • 1" piece of fresh ginger, peeled
  • 2 Tablespoons chopped fresh lemongrass
  • 2 tsp Sambal Olek (red pepper paste)
  • 1 bunch scallions, white parts only
  • 2 Tablespoons honey
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon grapessed oil
  • 1-2 Tablespoons fish sauce
  • 1peanuts for garnish
  • black and white sesame seeds for garnish

Instructions

  1. Combine carrots, cucumbers, jalapeno, radish, red onion and watermelon radish in a medium size mixing bowl.
  2. Roughly chop basil, cilantro and mint leaves. Add to vegetables.
  3. In a mini-chopper, prepare aromatics by combining garlic, ginger, lemongrass, sambal olek and scallions Chop until well combined.
  4. Prepare dressing in a blender: lime juice, rice wine vinegar, 1 T aromatic blend, honey, sesame oil, grapeseed oil, and fish sauce. Blend until smooth and store in a glass jar with a tight fitting lid.
  5. Dress salad lightly (a few tablespoons at a time) and toss.
  6. Garnish with peanuts and tuxedo (black and white) sesame seeds.

Notes

This can be prepared ahead of time, but do not dress or garnish until just prior to serving.

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