Best 4 Thai Style Cucumber Salad Recipes
Thai-style cucumber salad, known as "Yam Khiao Poo", is a refreshing and flavorful dish that is a staple in Thai cuisine. It is made with thinly sliced cucumbers, tossed with a tangy and spicy dressing that typically includes fish sauce, lime juice, chili peppers, garlic, and herbs like cilantro and mint. The salad is often served as a side dish or as part of a larger meal, adding a burst of brightness and acidity to complement other dishes. With its combination of crunchy cucumbers, spicy-sweet dressing, and aromatic herbs, Thai-style cucumber salad is a delicious and easy-to-make dish that is sure to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
THAI-STYLE SQUID AND CUCUMBER SALAD
The secret to cooking squid so it's tender, not tough, is to cook it very quickly in small batches. Tossed with crunchy cucumbers, peanuts, and fresh red chiles, it makes a refreshing summer dinner spooned over rice or on its own.
Provided by Anna Stockwell
Categories Salad Lime Juice Garlic Cucumber Chile Peanut Squid Cilantro Rice Dinner Thailand Seafood Summer Spring
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk lime juice, garlic, fish sauce, brown sugar, 1/4 cup oil, and 1/2 tsp. salt in a large bowl. Add cucumber, chiles, and peanuts and toss to coat. Set aside.
- Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp. salt. Separate bodies from tentacles.
- Heat 1 Tbsp. oil in a large cast-iron skillet until smoking. Sear half of the tentacles (don't try to do more than half-you don't want to crowd the pan), turning once halfway through, until lightly charred and opaque, 2-3 minutes. Transfer to a plate. Repeat with remaining tentacles, adding more oil if needed. Add a little more oil, then sear half of the bodies, turning once and picking up with tongs so that any liquid that has accumulated inside bodies can pour off into skillet and evaporate, until lightly charred and opaque, 2-3 minutes. Transfer to plate with cooked tentacles. Repeat with remaining bodies. Thinly slice bodies, then transfer squid to bowl with cucumber mixture and toss to coat.
- Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro sprigs. Serve with rice alongside, if using.
NICK NETHONGKOME'S THAI-STYLE CUCUMBER SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 15m
Yield About two cups
Number Of Ingredients 8
Steps:
- Trim off the ends of the cucumbers and scrape them. Quarter the cucumbers lengthwise and scrape out the seeds. Cut the cucumbers crosswise into thin slices. There should be about two cups. Put the slices into a mixing bowl and add the pepper.
- Combine the sugar, salt, vinegar, water and shallots in a saucepan and bring to the boil. Cook, stirring, until the sugar dissolves.
- Pour the sauce over the cucumber mixture and stir. Sprinkle with coriander.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 958 milligrams, Sugar 31 grams
THAI-STYLE TOMATO SALAD WITH CUCUMBER AND GINGER
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with
Provided by Alexa Weibel
Categories brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
- Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
- Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.
THAI-STYLE CUCUMBER SALAD
This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner.
Provided by Michael Alejandro Genao
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 17.6 g, Fat 4.8 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 223.1 mg, Sugar 5.4 g
Tips:
- For the best flavor, use fresh, crisp cucumbers. English or Persian cucumbers work well.
- To make the salad ahead of time, prepare the salad according to the recipe and then store it in the refrigerator for up to 2 hours. Before serving, bring the salad to room temperature and then toss with the dressing.
- This salad is also delicious served with grilled or roasted chicken, pork, or fish.
- For a spicy salad, add a pinch of red pepper flakes to the dressing.
- For a sweeter salad, add a tablespoon of honey or agave nectar to the dressing.
Conclusion:
Thai-style cucumber salad is a refreshing, flavorful, and easy-to-make dish that is perfect for a summer meal. With its combination of sweet, sour, and spicy flavors, this salad is sure to please everyone at your table.
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