Thai cucumber salad

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Thai cucumber salad - Sun, 04/15/07 9:39 PM
I just picked up some premade foods at a local grocery. They had a small order of "Thai cucumber salad" which turns out was quite delicious: chunks of cukes (with skin on), scallions, cilantro sesames seeds (?Thai?), soy sauce, honey, peanuts and some spicy dressing.

Has anyone heard of this, or was it just some invention of my grocery store?

C Turner Joy
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RE: Thai cucumber salad - Sun, 04/15/07 9:52 PM
It's common in Thai restaurants. I don't know it's name in Thai but it is usually listed as Thai cucumber salad. Google it and you'll find lots of recipes. Good stuff.

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RE: Thai cucumber salad - Sun, 04/15/07 10:53 PM
I think It's a "yummo" Thai dipping sauce for spring rolls and such.

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RE: Thai cucumber salad - Mon, 04/16/07 6:41 AM
I don't know about it as a dipping sauce but I have had it as a stand alone salad a number of times in Thai restaurants and I now make it at home. As C Turner says, there are a number of recipes which I suppose might be regional or family variations.

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RE: Thai cucumber salad - Tue, 04/24/07 2:15 PM
The Thai cucumber dipping sauces that come with the spring rolls or Satay around here are fantastic and one of my favorite parts of the meal.

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RE: Thai cucumber salad - Tue, 04/24/07 3:29 PM
You people are being cruel. The only Thai place in my town burnt down a few months ago. Man, I could go for a bowl of curry right now.

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RE: Thai cucumber salad - Sat, 04/28/07 5:39 PM
We call it cucumber kim chee.. I am making some this monday for a friend .. I forget where I got my recipe but the stores here in Hilo have it in small containers and it just has the seeded cucs and the marinade .. I am using our cucs from our garden. the recipe I have is as follows:

Makes 6 cups

Lasts 2 weeks, refrigerated

6 medium cucumbers, halved lengthwise, and seeded

Kosher salt

6 cups rice wine vinegar

2 cups sugar

10 garlic cloves, thinly sliced

1/4 cup fresh ginger matchsticks (see Ming’s Tip, left)

3 medium red onions, halved and cut into 18-inch slices

1 cup shredded carrots

4 tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red

1/2 cup Thai fish sauce (nam pla)

1. Place the cucumbers in a colander set in the sink. Sprinkle the cut side
of the cucumbers generously with the salt. Allow to rest at room temperature
until the cucumbers have exuded liquid, about 2 hours. Rinse the cucumbers,
dry them well, and slice them into 1/4-inch-thick half moons. Set aside.

2. In a large, nonreactive saucepan, combine the vinegar and sugar and bring
to a boil over medium heat. Add the garlic, ginger, and onions, bring to a
simmer, and remove immediately from the heat.

3. In a large, nonreactive bowl, combine the cucumbers and carrots. Pour the
vinegar mixture over them, add the chile flakes and fish sauce, and toss

4. Correct the seasoning with salt. Let the mixture cool to room temperature
and cover with plastic wrap. With a paring knife, punch a few holes in the
plastic wrap and place the bowl in a cool, dark place. Let the mixture
pickle for 24 hours. Transfer the kimchee to a tall glass jar or jars and
seal tightly. Use or refrigerate.

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RE: Thai cucumber salad - Sat, 04/28/07 7:12 PM
Is it really 6 cups vinegar for 6 cukes? That seems like a lot.

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RE: Thai cucumber salad - Sat, 04/28/07 7:27 PM
I just copied it, and am going to try it soon. I just found a Korean market the other day, so I hope they will have the official chilies.