Recipe by camp0433
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
rice wine vinegar
jalapeno peppers, seeded and chopped
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.
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 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.
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.
This was sooo good! I added fresh basil and crushed red pepper!
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!
Enjoyed this easy salad which could be served as a side dish or on its own for lunch. Added some red onion slices for color, served on lettuce leaves with a squeeze of lime. I didn't measure the salt, and I think I may have added too much because even after rinsing really well and patting dry, the cukes still were pretty salty. My bad, I guess.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Cucumber Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make this delicate cucumber salad, full of Thai flavors.
Learn how to make a fresh, healthy Thai salad with grilled low-fat bison steak.
This refreshing salad sets off crisp vegetables with a tangy marinade.