Spicy Cucumber Salad

Spicy Cucumber Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4

    • About This Recipe

    “This is a Thai condiment that goes well with Satay. Satay is a Thai shishkabob, chicken or beef that dipped in peanut sauce and BBQ’d”

    Ingredients

  • 2English cucumbers
  • 1/2 mediumred onion, chopped
  • 1 -2jalapeno pepper, seeded and chopped
  • 3tablespoonsfresh lime juice
  • 1tablespoonsoy sauce
  • 1tablespoonsesame oil
  • 1/4 cupchopped unsalted dry roasted peanuts, for garnish(optional)

    • Directions

  • Cut cucumbers in half lengthwise and remove seeds.
  • Slice the cucumbers thinly
  • Place cucumbers, onions and chillies in a bowl
  • Combine remaining ingredients (except the peanuts) and drizzle over the salad
  • Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once)
  • Garnish with the peanuts & serve.

    • Reviews

  • “This was wonderful!The cucumbers were spicy and crunchy… a perfect accompainament to Grilled Asian Style Flank Steak, Soba Noodles, and Asian Slaw.Next time, I may possibly make these up a couple of hours early to allow the flavors to marinate.Very good stuff!!”

  • “This is a very good salad, with beautiful bright colors that looks very elegant on the plate.Easy to prepare, with clear instructions.I liked that the cucumbers stayed nice & crispy.Thanks for sharing this tasty salad.”

  • “This got mixed reviews at our house, but since I liked it I went with the higher rating and gave it 4 starts.I found the recipe to have a nice mild flavor that complemented our dinner with recipe #280167, recipe #283404, and a green salad.I ended up putting mine on top of my salad and using it as a dressing.I really enjoyed it.My husband though it was a little too bland.I did only use 1 jalapeno because I was uncertain of the heat.I think it could have used a second and if I make it again I will keep that in mind.Using Zurie’s suggestion, I prepared my cucumbers with a potato peeler.While it was a little work, the thin slices were beautiful.”

  • “I made this salad tonight with no changes to the recipe. It was for my husband and me only, so I didn’t use as much cucumber, but made the dressing as above and just didn’t use all of it. I sliced my cucumber into long thin slices with a potato peeler, salted them lightly with a herbed sea salt, and left them to drain for a few hours. Then proceeded with the recipe, thinking that maybe the dressing would be too sour. But I didn’t change a thing, and boy, it was perfect!! Thanks, Bergy, it went beautifully with crispy prawns and Evelyn’s baked onions. The dressing magically was not sour at all … My husband says definitely 5 stars, and I agree!!”

  • “These are right up our alley!!!Spicy and good!I followed the recipe…exactly!They went great with our fish dinner tonight!!Thank you!!”

  • “I made half the recipe and used a serrano pepper instead of jalapeno. Very unique taste. I thought it a little salty though. Mama”

  • “What an exquisite tasting salad!!! I wanted an alternative to the usual sour cream cucumber salad, so I tried this recipe.The jalapeno peppers nicely warmed up the superb dressing. I even added chopped peanuts. Overall it’s a 5+++Thanks Bergy”

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