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 Time20 minutes
Total Time20 minutes
- 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
- Combine carrots, cucumbers, jalapeno, radish, red onion and watermelon radish in a medium size mixing bowl.
- Roughly chop basil, cilantro and mint leaves. Add to vegetables.
- In a mini-chopper, prepare aromatics by combining garlic, ginger, lemongrass, sambal olek and scallions Chop until well combined.
- 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.
- Dress salad lightly (a few tablespoons at a time) and toss.
- Garnish with peanuts and tuxedo (black and white) sesame seeds.
This can be prepared ahead of time, but do not dress or garnish until just prior to serving.