Wake Up Your Mouth Thai Cucumber Salad
Wake Up Your Mouth Thai Cucumber Salad
(Makes 3-4 servings, recipe adapted from Bon Appetit Magazine, August 2001.)
2 European cucumbers or 4 fresh garden cucumbers or mini Persian cucumbers
1/2 cup chopped or sliced fresh mint (measure after chopping)
1/4 cup (or more) chopped peanuts
dressing:
1/4 cup fresh lime juice
1 1/2 T Fish Sauce (I like Three Crabs Fish Sauce, but if you can't find that I'd look for one that says Thai Fish Sauce)
1 1/2 T Splenda or sugar
1 tsp. green Tabasco sauce
1 1/2 tsp. garlic puree (sometimes called ground garlic in Asian food stores)
salt and pepper to taste
Cut ends off cucumbers, then partially peel, leaving thin strips of peel in stripes along the cucumber. Cut striped cucumbers in half lengthwise, then in 1/2 inch slices. Wash mint, dry well and chop coarsely or slice into chiffonade strips. Coarsely chop peanuts.
Mix dressing ingredients. Combine chopped mint and cucumbers in plastic bowl, add dressing and stir a few times so cucumbers and mint are completely coated with dressing. Pour into serving bowl, season with salt and pepper if desired, sprinkle chopped peanuts over and serve immediately.
This doesn't keep well at all; the taste of the mint completely overtakes the other ingredients if it's refrigerated overnight, so make as much as will be eaten right away. (It might work to cut the cucumbers, chop mint, and mix the dressing and keep refrigerated for a few hours, but toss the salad together right before serving.)
This printable recipe from KalynsKitchen.com
(Makes 3-4 servings, recipe adapted from Bon Appetit Magazine, August 2001.)
2 European cucumbers or 4 fresh garden cucumbers or mini Persian cucumbers
1/2 cup chopped or sliced fresh mint (measure after chopping)
1/4 cup (or more) chopped peanuts
dressing:
1/4 cup fresh lime juice
1 1/2 T Fish Sauce (I like Three Crabs Fish Sauce, but if you can't find that I'd look for one that says Thai Fish Sauce)
1 1/2 T Splenda or sugar
1 tsp. green Tabasco sauce
1 1/2 tsp. garlic puree (sometimes called ground garlic in Asian food stores)
salt and pepper to taste
Cut ends off cucumbers, then partially peel, leaving thin strips of peel in stripes along the cucumber. Cut striped cucumbers in half lengthwise, then in 1/2 inch slices. Wash mint, dry well and chop coarsely or slice into chiffonade strips. Coarsely chop peanuts.
Mix dressing ingredients. Combine chopped mint and cucumbers in plastic bowl, add dressing and stir a few times so cucumbers and mint are completely coated with dressing. Pour into serving bowl, season with salt and pepper if desired, sprinkle chopped peanuts over and serve immediately.
This doesn't keep well at all; the taste of the mint completely overtakes the other ingredients if it's refrigerated overnight, so make as much as will be eaten right away. (It might work to cut the cucumbers, chop mint, and mix the dressing and keep refrigerated for a few hours, but toss the salad together right before serving.)
This printable recipe from KalynsKitchen.com
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