Thai Cucumber Tomato Salad Recipes

Steps:

• Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
• Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Steps:

• Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
• Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

Steps:

• Wash and dry cilantro, and chop; wash and dry mint, and chop; mince garlic.
• Combine the cilantro, mint, garlic, lime juice and sugar in a salad bowl.
• Wash, trim and cut the tomatoes into small chunks. Wash, trim and slice the cucumber thinly. Mix the tomatoes and the cucumber with the dressing.

Steps:

• Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
• Season with salt and pepper.
• Trim the ends from the cucumber.
• Split lengthwise in half.
• Slice very thinly.
• Toss into the dressing.
• Halve the red pepper vertically, core and remove seeds and white membranes.
• Slice the pepper, horizontally, into very thin strips.
• Add to the dressing and toss.
• Peel the carrot and trim off ends.
• Slice diagonally into very thin slices.
• Add to the rest of the salad.
• Peel the onion and cut in half horizontally.
• Then slice vertically into very thin strips.
• Add these to the bowl and toss everything together until well mixed.
• Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
• Transfer to a serving bowl.
• Sprinkle cilantro (if used) and peanuts over top.

Steps:

• Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
• Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
• Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.