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Salad #43 – Easy Thai Cucumber Salad (Tam Taengkwa)

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Easy Thai Cucumber Salad

 

This salad is a variation on the Thai green papaya salad (Som Tam). This version uses cucumbers instead of the harder to find and less familiar (to me) green papaya’s. It reminds me a lot of the cucumber salad that my Danish grandmother used to make which was flavored with salt and pepper and used cucumbers cut very very thin. It was both familiar and novel. In Thailand it would be served very hot, but at home you can adjust the heat to suit your families tastes.

This salad coincidentally matches up with my new series Around the World in 30 Dishes.

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Salad #43 – Easy Thai Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Thai
 
Ingredients
  • 4 mini cucumbers sliced (or one large)
  • ½ tbsp salt
  • ¼ cup sugar
  • ¼ cup rice vinegar
  • squirt sriracha sauce or ½ jalapeno
  • 4 stalks cilantro
  • chopped peanuts for topping
Instructions
  1. Place the cucumbers in a strainer and mix with the salt. Leave them in the sink for at least 30 minutes.
  2. Rinse with cold water and dry gently with paper towels and place in a bowl.
  3. Whisk the vinegar and sugar until dissolved.
  4. Toss the cucumbers, vinegar mixture, sriracha and cilantro together.
  5. Serve topped with peanuts.
  6. Toss the cucumbers with the salt in a colander, and leave in the sink to drain for at least 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  7. 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.
Notes
Adapted from http://allrecipes.com/recipe/thai-cucumber-salad/

 

[amd-zlrecipe-recipe:24]

Thai Cucumber Salad

 Did They Eat It?

Stephen: Oh, that’s good.

Anne: Very nice. A little spicier than I would normally eat but it was good.

Dana: Simple to put together and nice textures.

Thai Cucumber Salad

Salad #41 – Thai Chicken Salad with a Spicy Peanut Dressing

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thai chicken salad

One of my favorite things in the world are those bags of pre-shredded cabbage. They keep well so you don’t have to use them right away, save time and effort and are really versatile. They are great in soups, stir frys, make an easy vegetable side dish or a perfect salad base. I had picked up a bag of cabbage (or coleslaw mix) and  a rotisserie chicken while we were at the grocery store and decided to make a meal salad with them. This salad keeps well in the fridge for a couple days too so you don’t have it eat it all at once – the cashews will get a bit mushy though so you may want to put them on at the last minute.

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Thai Chicken Salad
Recipe type: Salad
Cuisine: Thai
 
Ingredients
  • Salad:

  • chicken - I used 2 breasts from a rotisserie chicken
  • ½ bag coleslaw cabbage mix
  • 1 mango sliced
  • fresh cilantro (optional)
  • 2 green onions
  • ½ cup chopped peanuts or cashews

  • Dressing:

  • 1 clove garlic minced
  • 1 squirt hot sauce (sriracha is nice)
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar (I used rice wine)
  • Juice of 1 lime
  • 1 tablespoon oil (I used canola oil)
  • ½ teaspoon fish sauce
  • ¼ cup peanut butter (if you are using natural peanut butter you may want to add some sugar)
  • approx. ¼ cup water
Instructions
  1. Shred the chicken into long strips.
  2. Add the chicken, coleslaw, mango slices and most of the green onions together in a large bowl.
  3. Whisk the dressing ingredients together.
  4. Toss the salad ingredients with the dressing.
  5. Serve topped with peanuts or cashews and a little green onion.
Notes
Adapted from http://pinchofyum.com/chopped-thai-chicken-salad

 

[amd-zlrecipe-recipe:21]

thai chicken salad

Did They Eat It?

Gordie: refused to try. no no no.

Nicky: liked the chicken

Stephen: It’s good.

Anne: Really good.

Dana: This is a kind of salad that makes me go back for seconds.