Thai Cucumber Salad with Roasted
Peanuts
Serves: 6
Difficulty
Level: Easy
This is a great recipe, fresh,
colorful, flavorful and really easy.
It seems perfect for a summer unique salad – with fish, chicken and/or Thai
inspired dishes. Give it a try. You will be amazed how quickly it pulls
together. The oil-free vinaigrette has great flavor – do not be put off by the
fish sauce, nam pla. I know it smells awful and is quite aromatic but tastes
great. Really. It is prepared with fermented fish that is
made into a fragrant condiment and provides a salty flavor to this and other
dishes.
The fixins' |
You could add other crunchy vegetables to your salad such as chopped
carrots or red peppers or perhaps some chopped fresh cilantro. See other
related blog postings: Thai inspired tomato soup (http://cookingwithlarue.blogspot.com/2012/02/thai-inspired-tomato-soup.html) and
Thai Chicken with amazing hot-sour-salty-sweet sauce (http://cookingwithlarue.blogspot.com/2013/03/thai-chicken-with-amazing-hot-sour.html)
- ¼ C fresh lime juice
- 1½ Tb fish sauce (nam pla)
- 1½ Tb sugar
- 1½ Tb minced seeded jalapeno chili (about 1 large), adjust to taste
- 2 small garlic cloves, minced
- 1½ regular or hot house cucumbers, halved, seeded, and sliced ¼ - ½-inch thick
- ¾ C sliced red onion
- 3 Tb chopped fresh mint
- Salt and pepper
- 3 Tb coarsely chopped lightly salted roasted peanuts
Whisk
the lime juice, fish sauce, sugar,
minced jalapeno and garlic in a medium bowl. Place cucumbers,
onion and mint in a large bowl. Add the dressing and toss to coat. Season
the salad to taste with salt and pepper. Just before serving, sprinkle with peanuts.
This
makes for a great, light and flavor-filled salad. As a plus, any leftover
vinaigrette on your plate makes for a delicious sauce. I love it with
rice! And know you will too!
Larue
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