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Thai Cucumber Salad

A light and refreshing dish to enjoy as a side dish or a complete meal by adding grilled chicken or leftover steak. My neighborhood Thai restaurant prepares a very similar dish made very simply with cucumber and shredded cabbage.

Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: | Ready In: 15-20 minutes
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2 large Japanese cucumber, halved lengthwise, ¼-inch diagonal slices

3 stalks green onion, chopped

2 large shallots, thinly sliced

½ small bunch cilantro, chopped

½ bunch Thai basil, chopped

1 small red bell pepper, seeded, thinly sliced

1 green jalapeno pepper, seeded, thinly sliced

Garnish: ¼ c. coarsely chopped roasted peanuts, lime wedges


1 lime, juiced

¼ c. rice wine vinegar

3 TB patis (fish sauce)

2 TB Aloha shoyu

1 tsp. palm sugar

½ tsp. shrimp paste

½ sp. red pepper flakes, optional

how to serve:

In a mixing bowl; whisk together dressing ingredients well until sugar and shrimp paste have dissolved completely. Set aside.  In a large mixing bowl; toss together cucumbers, green onion, shallots, cilantro, basil, bell pepper and jalapeno pepper. Just before service; toss with dressing. Garnish with peanuts and serve with lime wedges. Serves 3-4.