Smoky Thai cucumber salad. Smoky Thai cucumber salad It's like a cooked ceviche but has this nice sweet spicy smoky flavor with the refreshing hit of cucumber and tart of the shallots. Shake vigorously, then taste and adjust the seasoning as necessary with additional salt and black pepper. The last step, once your cucumber salad is dressed, is to top with all the little extras.
Finish with your smoky almonds and you're good to go! In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Place sliced cucumber on a platter. You can cook Smoky Thai cucumber salad using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Smoky Thai cucumber salad
- It's 1/3 cup of rice vinegar.
- Prepare 1 tsp of sesame oil.
- It's 1 tsp of sugar.
- You need Pinch of salt.
- It's 1/4 tsp of red pepper flakes.
- Prepare 1/2 of lime.
- Prepare 1 of chopped pepper (Thai chile).
- Prepare 2 of shallots brunoise.
- You need 1 of cucumber (your choice of cut).
- You need of Smoked trout (1/2 fillet).
Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Add the cucumber, radish and onions. Drain, then add to the ice bowl with the other vegetables. Toss all the veg in a salad bowl with half the coriander.
Smoky Thai cucumber salad step by step
- Squeeze lime and Mix all liquids, salt chili & chili flakes into a bowl and make sure to stur well till sugar is incorporated.
- Mix Cut cucumber any way you want to serve.
- Cut shallots brunoise so they mix well into the entire salad.
- Mix all ingredients together and shred the trout fillet and place on top and serve.
For the quick pickled cucumber, in a large bowl, combine the cucumber, sugar, vinegar and salt. Use your hands to rub the mixture into the cucumber slices. Squeeze and discard the liquid from the cucumbers. Mix the pickled cucumber slices with mint and dill. Picture depicts chicken before mayonnaise was added for clarity.
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