Destinations Magazine

Thai Cucumber Salad – A Light Starter to Remember

By Melikeyuk
Celebrating National Vegetarian Week

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.

blog linky

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.

Herbs on Saturday

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. What you will need for Thai Cucumber Salad

    Ingredients for Thai Cucumber Salad

    Thai Cucumber Salad

    Prep Time: 15 minutes

    Serving Size: Starter for 1, Side Order for 2


      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


    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.
    Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.0 otherwise stated, text and photographs © 2011 How to be Gourmand. All Rights Reserved. Kindly request permission from the author to copy or reproduce elements of this blog.

What type of salad do you like to have as as a starter?

Like How to be a Gourmand on Facebook


You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Book Review: Sad Desk Salad by Jessica Grose

    The Deal: For the last six months, Alex Lyons has been working for Chick Habit - a up and coming blog that covers all sorts of women-related things like... Read more

    The 26 September 2012 by   Darthclavie
  • Rose Petal and Fruit Salad

    Today is the feast of St Therese of the Child Jesus. Since her symbol is the rose, I thought it would be fitting to make Rose Petal and Fruit Salad. Read more

    The 01 October 2012 by   Veronica46
  • Chicken Couscous Salad with a Harissa Dressing

    Quick and healthy weeknight meals are always something I am looking for, and considering that I rarely make the same thing twice I need a lot of ideas! Read more

    The 30 October 2012 by   Fitnspicy
  • Simple, Healthful, Creamy Salad Dressings (Non-Dairy, Non-Mayo)

    Unable to eat dairy or pro-inflammatory, omega-6-laden mayonnaise, I’ve lately been missing creamy dressings.  During the colder months, I find them more... Read more

    The 16 November 2012 by   Yankeepants
  • Pasta-less Lasagna, Stuffed Mushrooms, Autumn Salad, Oreo Cupcakes and...

    Planning dinner parties is becoming one of my absolute favorite things to do. I can't wait until I have a nice dining room set and can really go all out. For... Read more

    The 02 October 2012 by   Take A Bite Out Of Boca
  • Celery Apple Salad with Basil Lemon Vinaigrette

    There is something about a crisp and crunchy salad that makes my taste buds happy. Especially one with a great vinaigrette. Perfect for a quick lunch or dinner... Read more

    The 23 October 2012 by   Fitnspicy
  • Papaya Mint Salad

    At first glance, the papaya is an eyesore. Its knobby texture and gourd-like shape resemble an ancient Greek sculpture of phallic proportions, buried under... Read more

    The 30 August 2012 by   Lucasryden

Add a comment