Thai cucumber salad

Filet Mignon
  • Total Posts : 3054
  • Joined: 2005/06/16 23:00:00
  • Location: New York, NY/Santa Fe, NM
  • Status: offline
2007/04/15 21:39:24 (permalink)

Thai cucumber salad

I just picked up some premade foods at a local grocery. They had a small order of "Thai cucumber salad" which turns out was quite delicious: chunks of cukes (with skin on), scallions, cilantro sesames seeds (?Thai?), soy sauce, honey, peanuts and some spicy dressing.

Has anyone heard of this, or was it just some invention of my grocery store?

8 Replies Related Threads

    C Turner Joy
    • Total Posts : 159
    • Joined: 2005/07/11 23:05:00
    • Status: offline
    RE: Thai cucumber salad 2007/04/15 21:52:17 (permalink)
    It's common in Thai restaurants. I don't know it's name in Thai but it is usually listed as Thai cucumber salad. Google it and you'll find lots of recipes. Good stuff.
    • Total Posts : 5677
    • Joined: 2006/04/15 23:17:00
    • Location: "Big D"
    • Status: offline
    RE: Thai cucumber salad 2007/04/15 22:53:25 (permalink)
    I think It's a "yummo" Thai dipping sauce for spring rolls and such.
    Filet Mignon
    • Total Posts : 2835
    • Joined: 2003/03/14 07:01:00
    • Location: Fox River Valley, IL
    • Status: offline
    RE: Thai cucumber salad 2007/04/16 06:41:19 (permalink)
    I don't know about it as a dipping sauce but I have had it as a stand alone salad a number of times in Thai restaurants and I now make it at home. As C Turner says, there are a number of recipes which I suppose might be regional or family variations.
    Fire Safety Admin
    • Total Posts : 11994
    • Joined: 2002/05/09 13:42:00
    • Location: Pittsburgh, PA
    • Status: offline
    RE: Thai cucumber salad 2007/04/24 14:15:10 (permalink)
    The Thai cucumber dipping sauces that come with the spring rolls or Satay around here are fantastic and one of my favorite parts of the meal.
    Double Cheeseburger
    • Total Posts : 868
    • Joined: 2003/07/03 17:48:00
    • Location: Clemson, SC
    • Status: offline
    RE: Thai cucumber salad 2007/04/24 15:29:24 (permalink)
    You people are being cruel. The only Thai place in my town burnt down a few months ago. Man, I could go for a bowl of curry right now.
    Junior Burger
    • Total Posts : 1
    • Joined: 2007/04/28 17:09:00
    • Location: Mt View, HI
    • Status: offline
    RE: Thai cucumber salad 2007/04/28 17:39:26 (permalink)
    We call it cucumber kim chee.. I am making some this monday for a friend .. I forget where I got my recipe but the stores here in Hilo have it in small containers and it just has the seeded cucs and the marinade .. I am using our cucs from our garden. the recipe I have is as follows:

    Makes 6 cups

    Lasts 2 weeks, refrigerated

    6 medium cucumbers, halved lengthwise, and seeded

    Kosher salt

    6 cups rice wine vinegar

    2 cups sugar

    10 garlic cloves, thinly sliced

    1/4 cup fresh ginger matchsticks (see Ming’s Tip, left)

    3 medium red onions, halved and cut into 18-inch slices

    1 cup shredded carrots

    4 tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red

    1/2 cup Thai fish sauce (nam pla)

    1. Place the cucumbers in a colander set in the sink. Sprinkle the cut side
    of the cucumbers generously with the salt. Allow to rest at room temperature
    until the cucumbers have exuded liquid, about 2 hours. Rinse the cucumbers,
    dry them well, and slice them into 1/4-inch-thick half moons. Set aside.

    2. In a large, nonreactive saucepan, combine the vinegar and sugar and bring
    to a boil over medium heat. Add the garlic, ginger, and onions, bring to a
    simmer, and remove immediately from the heat.

    3. In a large, nonreactive bowl, combine the cucumbers and carrots. Pour the
    vinegar mixture over them, add the chile flakes and fish sauce, and toss

    4. Correct the seasoning with salt. Let the mixture cool to room temperature
    and cover with plastic wrap. With a paring knife, punch a few holes in the
    plastic wrap and place the bowl in a cool, dark place. Let the mixture
    pickle for 24 hours. Transfer the kimchee to a tall glass jar or jars and
    seal tightly. Use or refrigerate.

    • Total Posts : 134
    • Joined: 2006/06/30 21:03:00
    • Location: Mahtomedi, MN
    • Status: offline
    RE: Thai cucumber salad 2007/04/28 19:12:43 (permalink)
    Is it really 6 cups vinegar for 6 cukes? That seems like a lot.
    • Total Posts : 134
    • Joined: 2006/06/30 21:03:00
    • Location: Mahtomedi, MN
    • Status: offline
    RE: Thai cucumber salad 2007/04/28 19:27:52 (permalink)
    I just copied it, and am going to try it soon. I just found a Korean market the other day, so I hope they will have the official chilies.
    Jump to:
    © 2017 APG vNext Commercial Version 5.5