Summer Salad Recipe Idea: Thai Cucumber Salad
Posted on August 21, 2009
It’s just about that time of year to start finding summer salad recipe ideas. Whether from a friend or out of the Food section of the newspaper, new food is good food. Now bear in mind I never follow said recipe the way it was written. Ever. I’m always thinking of some way to make it mine. Maybe take out an ingredient I don’t care for. Add something to give it a kick in the end. Who knows? Maybe I can’t follow instructions.
I recently found a new gem to try: Thai Cucumber Salad. Oh, lordy was this a good one when the temperature was almost a 100° outside. I had originally planned on making corn chowder but the idea of hanging out in a hot kitchen sounded, pardon the pun, hellish.
This salad was the answer.
It’s chilled, savory, sweet and the shrimp set it off just right. Added bonus: I had an excuse to buy a mandoline slicer. This one gadget made the dish so simple to prepare. A few cucumbers and carrots took only minutes. It cut down on knife time by 30 minutes or more. Fast and no heat, awesome! Served with rice noodles and iced green tea, I had an instant hit in my house. Let me know what you think. How would you change it? Thanks!
Summer Salad Recipe Idea: THAI CUCUMBER SALAD
¼ cup fish sauce
¼ cup sugar
¼ cup lime juice
2 tablespoons toasted sesame seeds
1 tablespoon red pepper flakes
2 cucumbers, julienned
1 cup carrots, julienned
8 ounces mushrooms, enoki, roots discarded
2/3 ounce mint, coarsely chopped
2/3 cup chopped roasted peanuts
1 pound shrimp, cooked with tails, rinsed
FOR THE DRESSING: Combine fish sauce and sugar in small bowl. Stir to dissolve. Whisk in remaining ingredients. Refrigerate until needed.
FOR THE SALAD: Julienne cucumbers and carrots. Place in a mixing bowl with cold water and soak for 30 minutes. Remove and drain in a lined colander to soak up excess liquid. To serve, combine all vegetables, mint, peanuts and shrimp in a bowl. Add the dressing and toss. Chill for an hour. Serve and savor.