Thai cucumber Salad Recipe

Thai cucumber Salad is a household favorite during the summer. Simple cucumbers, crunchy roasted peanuts, a hint of chilli, and a few more easily accessible ingredients are all you need to make the tastiest Thai cucumber salad ever. No fancy leaves or seeds are required. This simple Thai cucumber salad recipe produces an incredibly flavorful and zingy chilled salad that is highly addicting. Each bite is packed with sweet, sour, and savory elements. Continue reading; I have no doubt that you will enjoy it.

Almost every meal may be paired with an authentic Thai cucumber salad, which can be eaten on its own as a midday pick-me-up, a party starter, or a side dish. Easily cool off with this refreshing salad.

What are the highlights of Thai cuisine?

Thai food is renowned for its flavorful preparations that place an emphasis on fragrant ingredients and give dishes a kick from spices. Thai cuisine is primarily about taste, color, and texture. A superb Thai cuisine requires a perfect balance of flavors. This recipe for a simple Thai cucumber salad makes this balance clear.

Which are some of the famous Thai dishes? | What food do people in Thailand eat?

Red curry, green curry, massaman curry, penang curry, and many other aromatic Thai curries are eaten widely throughout the world. The Pad Thai Noodles are a popular and well-liked Thai noodle meal that my family and I both adore. Another cool, healthful, and spicy salad from the cuisine that is becoming more and more well-known around the world is Som Tam, or Thai Green Papaya Salad.

What are the different regional Thai cuisines?

Thailand's food varies depending on the location. Bangkok's cuisine combines elements of royal cuisine with influences from other cultures, including Europe and Asia. The use of coconut milk in Central Thai cuisine has increased. The rice fields in central Thailand serve as the current location of the kingdoms of Sukhothai and Ayutthaya. Khmer cuisine has an impact on the cuisine of Northeastern Thailand and the Isan region. There are many mountain ranges in northern Thailand, and the food is similar to Isan. In southern Thailand, different cooking methods are employed along with more spices, chilies, and curries.

Thai Cucumber Salad ingredients

• 3⁄4 cup peanuts, (about 115 grams peanuts), whole, shelled, preferably without skin
• 2 tablespoons oil
• 2 tablespoons garlic, (about 30 grams garlic), finely chopped

Dressing / Sauce:

• 2 tablespoons white vinegar
• 2 teaspoons powdered sugar
• 3 tablespoons thai sweet chilli sauce
• - 600 grams cucumber, about 3 medium cucumbers, each cut in half lengthwise, seeds removed, and thinly sliced into half rounds
• 2 tablespoons coriander leaves
• 45 grams shallots
• 1⁄2 teaspoon salt, or to taste
• 1 red chilli, to garnish (optional), sliced at an angle

How to make Thai cucumber salad well?

1. To roast peanuts, add them to a skillet and cook them slowly. Roast peanuts while tossing frequently until they are golden brown. It will take 8 to 15 minutes to complete this. Turn off the heat and pour the peanuts onto a plate to cool. Please take note that if you leave them in the wok, the residual heat will cause them to continue to brown. When completely cooled, roughly crush them. Place aside.
2. To cook garlic, add oil to a wok and fry it over low heat. Add the minced garlic after the oil has heated up. Stir and cook for 4 to 6 minutes, or until evenly colored and light golden. Take out of the wok and place somewhere to cool. Keep in mind that until it cools down, the garlic will continue to turn color.
3. Fill a tiny glass bowl with vinegar to make the dressing or sauce. Add the sweet chili sauce and powdered sugar. To combine, thoroughly stir. Dressing in reserve.
4. Cucumber should be placed into a sizable glass, wooden, or non-reactive metal dish to assemble the salad. Add the chopped shallots, fried garlic, crushed toasted peanuts, and fresh coriander leaves. Mix thoroughly by tossing. For an hour of cooling, cover and place in the refrigerator.
5. Serve Thai cucumber salad by taking the bowl out of the fridge. Add salt and stir everything together once more. Transfer to a salad bowl, top with optionally thinly sliced red chilies, and serve cold.