This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!
This was just like the restaurant's peanut cucumber salad that I always order. The only difference is that they also serve it with some shredded carrots and chopped red onion which I added. It's more sweet then spicy so if you want a little more zing then sweet, I suggest that you add an extra jalapeno and cut the sugar by 1/3. I will definitely make this again. Read More
I have no regrets for trying this but I don't plan on making it again. Even cutting back on the sugar (I used Splenda) and vinegar this was still a little too sweet and tangy for me. The peanuts didn't appeal to me so I omitted them and I do admit that may have compromised the ultimate intent of this recipe both in flavor as well as contrasts in textures. Still it's a good salad we had no problem eating and I liked the additions of the cilantro and jalapeno which not only pepped the flavor up but made this a very pretty salad as well. Read More
This was just like the restaurant's peanut cucumber salad that I always order. The only difference is that they also serve it with some shredded carrots and chopped red onion which I added. It's more sweet then spicy so if you want a little more zing then sweet, I suggest that you add an extra jalapeno and cut the sugar by 1/3. I will definitely make this again. Read More
This was tasty. I made this in advance and the cucumber shed all the water so it really had a lot of liquid in it. next time I'll remember to assemble it shortly before I eat it. Read More
I recently helped my date make this salad for dinner and it turned out amazing. The salad is very easy to make and the flavors are very refreshing. If you’re looking for a simple salad give this one a try and you won’t be disappointed. Read More
Being 100% thai and eating real home cooked Thai food at home and in Thailand this recipe is pretty accurate how ever instead of jalapeño peppers try dry Thai chili flakes or if you don't have it or you can't find it use regular red pepper flakes. other than tastes just like my moms. Read More
I've made this few times already. This salad was delicious and it did taste like something from a Thai restaurant. First time I made this, I only used 1 cucumber so I used 1/8 cup each of sugar and vinegar. Then I made with 2 cucmbers with 1/4 cup each of sugar and vinegar and both time came out great. I think the taste settles and is better if you could wait 15-30 minutes before serving. But not too long! I took some left over for lunch to see if this can be my next pot luck dish but unless you like very soft cumcumber, it wasn't good as fresh crunchy one... I guess I have to separate the cucumbers and the dressing until the last minute or I might keep the cucumber skin on and see how it holds. Anyways, it was delicious! Read More
I have no regrets for trying this but I don't plan on making it again. Even cutting back on the sugar (I used Splenda) and vinegar this was still a little too sweet and tangy for me. The peanuts didn't appeal to me so I omitted them and I do admit that may have compromised the ultimate intent of this recipe both in flavor as well as contrasts in textures. Still it's a good salad we had no problem eating and I liked the additions of the cilantro and jalapeno which not only pepped the flavor up but made this a very pretty salad as well. Read More
This wasn't bad but I wasn't completely satisfied (I'd probably give it a 4.5 if that was an option). I think it might be helpful for the cucumbers to be sliced into strips in order for the flavor of the cucumber to be infused with the strong cilantro-vinegar dressing. Also it's crucial to use fresh jalapenos - the canned ones just won't cut it. We actually ate this with turkey tacos and they were good! Read More
This was very good! The mix of flavors was wonderful. We really liked the cilantro and jalapeno in this. Great way to use up home grown cukes! Thanks for sharing. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was just like the restaurant's peanut cucumber salad that I always order. The only difference is that they also serve it with some shredded carrots and chopped red onion which I added. It's more sweet then spicy so if you want a little more zing then sweet, I suggest that you add an extra jalapeno and cut the sugar by 1/3. I will definitely make this again.
This was tasty. I made this in advance and the cucumber shed all the water so it really had a lot of liquid in it. next time I'll remember to assemble it shortly before I eat it.
I recently helped my date make this salad for dinner and it turned out amazing. The salad is very easy to make and the flavors are very refreshing. If you’re looking for a simple salad give this one a try and you won’t be disappointed.
Being 100% thai and eating real home cooked Thai food at home and in Thailand this recipe is pretty accurate how ever instead of jalapeño peppers try dry Thai chili flakes or if you don't have it or you can't find it use regular red pepper flakes. other than tastes just like my moms.
I've made this few times already. This salad was delicious and it did taste like something from a Thai restaurant. First time I made this, I only used 1 cucumber so I used 1/8 cup each of sugar and vinegar. Then I made with 2 cucmbers with 1/4 cup each of sugar and vinegar and both time came out great. I think the taste settles and is better if you could wait 15-30 minutes before serving. But not too long! I took some left over for lunch to see if this can be my next pot luck dish but unless you like very soft cumcumber, it wasn't good as fresh crunchy one... I guess I have to separate the cucumbers and the dressing until the last minute or I might keep the cucumber skin on and see how it holds. Anyways, it was delicious!
I have no regrets for trying this but I don't plan on making it again. Even cutting back on the sugar (I used Splenda) and vinegar this was still a little too sweet and tangy for me. The peanuts didn't appeal to me so I omitted them and I do admit that may have compromised the ultimate intent of this recipe both in flavor as well as contrasts in textures. Still it's a good salad we had no problem eating and I liked the additions of the cilantro and jalapeno which not only pepped the flavor up but made this a very pretty salad as well.
This wasn't bad but I wasn't completely satisfied (I'd probably give it a 4.5 if that was an option). I think it might be helpful for the cucumbers to be sliced into strips in order for the flavor of the cucumber to be infused with the strong cilantro-vinegar dressing. Also it's crucial to use fresh jalapenos - the canned ones just won't cut it. We actually ate this with turkey tacos and they were good!
This was very good! The mix of flavors was wonderful. We really liked the cilantro and jalapeno in this. Great way to use up home grown cukes! Thanks for sharing.
