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Cucumber Thai Salad

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Ingredients

Adjust Servings:
1 Cucumber
A Few Sliced Basil Leaves
1/4 cup Toasted Peanuts
1/2 cup Toasted Cashews
1/2 cup Sugar
dressing
2 tbsp Soya Sauce
1 tsp Rice Wine Vinegar
Pinch Of Salt
Pinch Of Castor Sugar
Red Chilli Flakes
Optional
Feta Cheese
Hard Boiled Egg

Cucumber Thai Salad

  • Serves 1
  • Medium

Ingredients

  • Red Chilli Flakes

Directions

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This is one of those amazing balancing salads that play fireworks on our palate – this is the perfect, sweet, salt, crunchy, soft and zingy all at the same time. Inspired by the range of cool summer salads that have been inundating my inbox from the western worlds, I thought I need to make my own version.

 

For this I felt the need to go fancy – and by that, I mean take out the mandolin cutter. I realise there seems to be a bit of the glamour touch to Kitchen Therapy these days, but you need to know, that that’s just perception and the camera doing its job. The bottom line is that I am a homecook, a busy person who loves to eat (and hence cook) and so I look for the quickest and easiest way to make good food. For me, using a knife instead of a fancy cutter is easier – less washing, easier to find, less clutter on the platform and it all gets done in one quick sweep. I also live with other women who love to cook equally and men who are constantly hungry. This makes my house and kitchen a maddening chaotic space at times.

 

Why am I telling you all this? I am explaining to you that I am the last person to suggest a fancy piece of equipment that will take up space in your cupboards and add steps to a quick recipe. So, when I say, use a mandolin cutter for the cucumber, you should use a mandolin cutter for the cucumber. It adds to the appeal, and most importantly, the ability to absorb the delicious delicate flavours of this dressing.

 

This is a salad that can be had as a whole main meal – add some feta cheese or a hard-boiled egg for a more satisfying plate. And as a side to heavy curries with rice.

 

All in all, it’s a very simple dish that craves much deserved attention.

 

 

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Steps

1
Done

Caramelised Cashews

Place the sugar in a medium pot and turn on the heat on medium.
Swirl the pot a few times until it melts.
Add the cashews and carefully coat.
Remove from heat and pour onto a baking sheet to cool.
Place in the fridge to harden.

2
Done

Dressing

Stir all the ingredients together and set aside.

3
Done

Salad

Use a mandolin slicer to slice thin strips of cucumber.
Place on the serving dish along with basil leaves.
Stir the dressing ingredients together and drizzle over the cucumber slices and leave for at least 10 minutes to soak in.
Before serving, add the peanuts and cashews.

Kamini Patel

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Portuguese Baked Eggs
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Pumpkin Bake Dish
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Portuguese Baked Eggs
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Pumpkin Bake Dish

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