Back to Recipe Menu

Thai cucumber, coriander & peanut salad

Method

  • Peel the cucumbers and halve lengthways. Then using a teaspoon, scrape out most of the seeds from the centre and discard. Dice the cucumber and put into a large bowl.
  • To make the dressing, heat the sugar and vinegar over a medium heat until dissolved. Then pour the hot mixture over the cucumber, together with the lime juice and chilli. Set aside.
  • Panfry the peanuts in about 1 tbsp oil until toasted. Then add to the cucumbers.
  • Add the remaining oil to the pan. Gently heat and fry the shallots until golden brown, continually stirring. Then drain on kitchen paper towels.
  • Tear most of the rose petals into 3 pieces, reserving 2 or 3 petals for a garnish. Then stir into the salad together with the coriander, Vietnamese mint and fish sauce. Taste for seasoning.
  • Arrange the salad on a large flat plate, sprinkle with the fried shallots and the reserved rose petals, and serve.
  • from "Kitchen Garden Cooking with Kids" by Stephanie Alexander

Ingredients

  • 2 telegraph (continental) cucumbers
  • 2 tspn shaved palm (or soft brown) sugar
  • 1 tbsp rice vinegar
  • juice of ½ lime
  • 1 small red chilli, seeds removed & finely sliced
  • 50 gm peanuts
  • ¼ cup vegetable oil
  • 2 shallots, finely sliced
  • petals of 1 dark red rose
  • a handful of coriander leaves, chopped
  • 5 Vietnamese mint leaves, chopped
  • 1 tbsp Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm