It'S Hot To Be Cool Thai-Inspired Cucumber Salad Recipe

Name: It'S Hot To Be Cool Thai-Inspired Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large, cold cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4-inch to 1/2-inch thick slices; Coarse salt; 1 cup dry-roasted peanuts; Thai hot chile oil, to taste; Sea salt, to taste; 1/2 cup silken tofu; 1/2 cup rich, creamy cold coconut milk; 4 teaspoons minced lemongrass; 1 tablespoon fresh-squeezed lime juice; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoons coarsely chopped mint; one 2-inch long Serrano pepper, coarsely chopped; 6 large mint leaves, finely julienned

Servings: persons

1 large, cold cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4-inch to 1/2-inch thick slices
Coarse salt
1 cup dry-roasted peanuts
Thai hot chile oil, to taste
Sea salt, to taste
1/2 cup silken tofu
1/2 cup rich, creamy cold coconut milk
4 teaspoons minced lemongrass
1 tablespoon fresh-squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons coarsely chopped mint
one 2-inch long Serrano pepper, coarsely chopped
6 large mint leaves, finely julienned

1
Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator for about 30 minutes or the duration it takes you to prepare the rest of the ingredients.
2
Put peanuts in a bowl and drizzle with the hot chile oil. Toss to coat all the nuts, then grind some nice sea salt over them. Toss again and set aside. Note: if you like really hot flavors, you could also sprinkle the nuts with a bit of cayenne to up the heat.
3
Put the tofu, coconut milk, lemongrass, lime juice, salt, sugar, chopped mint, and Serrano pepper in a food processor and process until all the ingredients are blended well, scrapping down sides as needed.
4
Turn the cucumbers out onto paper towels or a dish towel, blot with additional towels until the cukes are fairly dry of excess liquid. Put them in a bowl.
5
For one cucumber, or two servings, use 1/4 cup of the dressing, toss, then the finely julienned mint leaves and 1/4 cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later.
6
Some options: I think some unsweetened shredded coconut would be nice to add to this, and I can see some finely shredded carrot as a garnish on top of each serving.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large, cold cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4-inch to 1/2-inch thick slices, Coarse salt, 1 cup dry-roasted peanuts, Thai hot chile oil, to taste, and more.

Yes, It'S Hot To Be Cool Thai-Inspired Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

It'S Hot To Be Cool Thai-Inspired Cucumber Salad

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