Recipe by ChefGenao
"This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner."
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chopped fresh cilantro
1 1/2 teaspoons
red pepper flakes
toasted Asian sesame oil
minced fresh ginger root
cucumber, thinly sliced
The ginger in this recipe makes it irresistible. I know it says to serve 10 minutes after it is prepared. This seems to be important. I prepared it about 1 1/2 hours before I served it. In that time the water had drained from the cucumbers and there was too much sauce, and the sauce was too watery. It was better when I tasted it right after I had prepared it. Excellent mix of flavors.
The sauce was overpowering and a bit on the tart side. It could have benefited from at least twice the brown sugar and perhaps a little (TBS or two) of water. As a side note: salting the cucumbers does work to get them to release the juices but depending on how much you put on, it can leave a lingering salty taste. Great for normal cucumbers but is offputting when combined with this sauce. I think it would be better to leave the juices and eat the dish quickly. I had some cold cooked chicken which I added. of it.
Did not have tamarind juice so googled substitute which is 1/4 cup OJ + 2 tbs of lime juice. I like my Thai cucumber salad a little sweeter, so added 1 packet of Splenda. with added sweetner rate 5 stars
This was fabulous. I accidentally put one and a half tablespoons of brown sugar, so then I just basically doubled/tripled the other ingredients to make up for it. I also ate this immediately, but next time I will salt the cucumbers for an hour or so before mixing with the sauce, so I can refrigerate any leftovers without the cucumbers getting soggy.
This was good. I omitted the red pepper flakes and added two finely diced Thai chillies because I had them on hand. Lots of HEAT! But very good.
Excellent! This reminds me of a cucumber salad I used to order at a sushi joint near my old house, only with a lot more zing to it!
This recipe and one of my own for this salad is fantastic. This can go with any kind of dish!
This salad blows my mind. I do like to salt the cucumbers for about an hour beforehand - pour a bunch of salt on your pile of sliced cukes sitting in a colander over a bowl or sink. (Like...a bunch of salt. You're rinsing it off anyway, so don't be shy.) Let them chill out for an hour, then rinse all that salt off and dry with a paper towel before moving on. Keeps things from getting watery once it sits for a bit. And you don't want to water down that dressing - really, I could just make that and skip the cukes, and eat it with a spoon instead. Anyway, I don't always have tamarind around, so will substitute lime juice in a pinch. (Although tamarind is delicious - it's what gives Worcestershire sauce that little extra sumpin' sumpin'.) Scallions don't hurt either, but you can survive without them. The sesame oil is non-negotiable though - it doesn't seem like much, but trust me, you want it in there.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-style Cucumber Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 44
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