Thai Cucumber Salad – A Light Starter to Remember

Thai Cucumber Salad

When it’s as warm as it has been lately (our temperature gauge recorded a whopping 37 degrees yesterday), the heat tends to suppress the appetite and I long for something light which will do it’s best to cool me down. For breakfast my fruit salad is a good option but as a light starter or simple side order then this Thai Cucumber Salad will deliver the goods.

It is National Vegetarian Week after all, so why not pay tribute by preparing a salad this week? This dish is a departure from the normal unadventurous salads that frequently appear on restaurant menus. I am putting this forward as an entry for two challenges:

1) Lisa’s “Faceless Food” Blog for her Britain’s Got Salad Campaign.

2) Karen’s “Herbs on a Saturday” challenge over on Lavender and Lovage  as it contains a plentiful supply of coriander. I use coriander with abundance; whether it be the leaf, steam or root . And while there are those that liken it to a soapy taste, I use it generously in several of my dishes.

A few random facts about coriander:

1. While it was known to me that coriander is often called Cilantro in the Americas, here in Hong Kong it is called Chinese Parsley! Who knew?
2. Coriander stem and leaves is said to contain anti-oxidants which preserve or prevent the spoilage of food seasoned with it.
3. Coriander has been used as a folk medicine for the relief of anxiety and insomnia in Iran.
4. Chemicals derived from coriander leaves were found to have antibacterial activity against Salmonella choleraesuis.

   Ingredients for Thai Cucumber Salad

   Thai Cucumber Salad

   Prep Time: 15 minutes

   Serving Size: Starter for 1, Side Order for 2

   Ingredients

   For the Salad
   • A generous handful of coriander with the stems and leaves coarsely chopped
   • 1 large cucumber
   • 1 red chilli pepper, sliced (remove seeds if you do not like it spicy)
   • A handful of chives
   • 2 generous tablespoons of roasted peanuts, chopped
   For the Salad Dressing
   • 3 tablespoons of rice wine vinegar
   • 2 teaspoons of white sugar
   • 3 stalks of lemongrass with top, bottom and outer skin removed and thinly sliced
   • A sprinkle of salt

   Instructions

   1. Cut the cucumber lengthways and remove the pips from the center using a teaspoon.
   2. Chop the remaining cucumber into 1/4 inch slices.
   3. Place the sugar, salt, sliced lemongrass and vinegar in a blender and pulse until all constituents are sufficiently blended. The lemongrass should be very fine.
   4. Arrange the coriander, chives and cucumber in a bowl.
   5. Add the sliced chilli.
   6. With the dressing, spread liberally and toss the salad.
   7. Garnish with the crushed roasted peanuts.
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What type of salad do you like to have as as a starter?

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