Summer Salad Recipe Idea: Thai Cucumber Salad

Posted on August 21, 2009
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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

DRESSING
¼ cup fish sauce
¼ cup sugar
¼ cup lime juice
2 tablespoons toasted sesame seeds
1 tablespoon red pepper flakes

SALAD
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.

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7 Replies to "Summer Salad Recipe Idea: Thai Cucumber Salad"

  • Scott K
    July 30, 2009 (12:02 pm)
    Reply

    Sounds good, but I know my other half won’t eat it because of the fish sauce.

    Being in Phoenix I love recipes where I don’t have to fire up the oven. Looking forward your future posts!

  • Godwhacker
    July 30, 2009 (12:27 pm)
    Reply

    Sound like a great recipe. I’ll try it and let you know how it worked out.

  • Leslie Krupa
    July 30, 2009 (1:46 pm)
    Reply

    I will have to try this!

  • Robin Christian
    August 5, 2009 (6:09 pm)
    Reply

    Delicious! I’m glad I found your blog, I love finding (and then modifying) recipes too.

    I made this vegetarian by omitting the shrimp and making a vegetarian fish sauce analog for the dressing, which turned out amazing.

    I also replaced the mushrooms with sprouts, because I couldn’t find enoki mushrooms and sprouts were on sale… I think you were right on using mushrooms, it needs something to soak up the dressing and change the texture a bit. I can’t wait to try this again, I’ll probably use mushrooms and sprouts.

  • Lorne
    August 21, 2009 (6:59 pm)
    Reply

    Mmmm, love a Thai salad! Thought of you as I enjoy a fantastic Thai meal of small plates at Pok Pok in Portland last weekend.

  • Jessica Glassberg
    August 25, 2009 (2:05 pm)
    Reply

    Mmm this sounds delicious!

    I’m looking forward to trying it out… it’s been pretty hot out here in the “valley” of LA!

    Happy to be blogging with you!

    Jessica
    (Me Love Food)

  • Monica P
    August 25, 2009 (3:00 pm)
    Reply

    Enoki mushrooms! I just discovered these recently and thought they were such a great, unique mushroom. Great recipe–can’t wait to try it!


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