Best 7 Thai Carrot Cucumber Salad Recipes

THAI CARROT CUCUMBER SALAD

Steps:

• mix together.
• chill.

THAI CUCUMBER AND RADISH SALAD

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

THAI CUCUMBER SALAD

Steps:

• Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
• Season with salt and pepper.
• Trim the ends from the cucumber.
• Split lengthwise in half.
• Slice very thinly.
• Toss into the dressing.
• Halve the red pepper vertically, core and remove seeds and white membranes.
• Slice the pepper, horizontally, into very thin strips.
• Add to the dressing and toss.
• Peel the carrot and trim off ends.
• Slice diagonally into very thin slices.
• Add to the rest of the salad.
• Peel the onion and cut in half horizontally.
• Then slice vertically into very thin strips.
• Add these to the bowl and toss everything together until well mixed.
• Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
• Transfer to a serving bowl.
• Sprinkle cilantro (if used) and peanuts over top.

THAI CUCUMBER SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

CUCUMBER CARROT SALAD

Steps:

• In a bowl stir together garlic paste, lime juice, fish sauce, sugar, and chili until sugar is dissolved.
• Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled, covered, but cucumber will wilt and give off liquid.
• Serve salad in lettuce "cups."

THAI CARROT & RADISH SALAD

Steps:

• Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
• Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.