Spicy Thai Cucumber Salad
"This stuff is addicting! I love eating it along side my rice as it has a real kick. This dish is -in my oppionion- along the lines of a kimchee- a sort of fresh, spicy, pickley, salady sort of thing. I've given some play with the garlic and the chile paste amounts so that you can make it milder."
photo by MinatheBrat
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 large cucumber
- 1 small white onion
- 4 tablespoons fish sauce
- 1 -2 tablespoon chili paste with garlic
- 2 -4 garlic cloves, minced
- 1 small lime, juice of
- 2 tablespoons white vinegar or 2 tablespoons rice vinegar
- 1 -2 tablespoon sugar
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 cup cilantro, chopped
directions
- Peel the cucumber and slice paper thin.
- Slice the onion paper thin.
- Make the dressing with the rest of the ingredients.
- Toss the veggies with the dressing.
- Set in the fridge to marinate.
- I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.
Questions & Replies
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Reviews
-
Good recipe, very easy and good results. I think we have made, eaten every manor of this salad. Advice to you, use Thai fish sauce far less salty than other countries. Don't use the fish sauce sold in small bottles in supermarkets. I use Squid brand. Remember sugar cancels salty. Use the left over brine and add sliced peppers, Daikon radish, red onion slices allow to marinade overnight. -
I have to agree with BerrySweet in that the fish sauce was a bit over powering. I used the full four tablespoons as I do enjoy fish sauce, but next time I make this I will cut back on the fish sauce a little. Otherwise very tasty!
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Would be better if the fish sauce was reduced by a lot. We DO indeed like fish sauce and use it quite often in cooking, but we cut back to 3 Tablespoons and it was still a too potent, but this is just our opinion. Otherwise, very flavorful & spicy! -
I made the salad as is and it is FANTASTIC! A new favorite! -
Loved this for a change of pace. I'm a real wuss so I decreased the amount of chile paste by quite a bit, but found that the salad was not too hot to enjoy.
RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
