Cucumber Peanut Coriander Salad

11 Aug

This Thai style dish has stayed a favourite of mine for the last 15 years or more because it is as delicious as it is simple. A wonderful salad combining crisp cucumbers, roasted peanuts and coriander in a salty fish sauce dressing.

  • Cucumber
  • Handful coriander Leaves
  • Handful red skinned raw peanuts
  • 2 tbsp Thai Fish Sauce

Put the peanuts in a heavy frying pan and roast over a low heat shaking the pan now & then. When they are done take them off the heat and leave to cool. Peel the cucumbers and slice length ways into quarters, remove the seeds and chop into bite size chunks or thin slices if you prefer. Put the cucumbers into a serving bowl and sprinkle with the fish sauce.Wash and chop the coriander leaves and add to the cucumber. When the peanuts are cool bash them up in a pestle & mortar or put them in a bag and use a rolling pin to crush them. Add the peanuts and mix well. A nice side dish to serve with any South East Asian meal or to accompany grilled meets or deep fried foods. We sometimes have it as a topping for a rice noodle salad.

Cook’s TIP Red skinned peanuts do taste better than the larger pale skin ones, or ready roasted ones so if you can find them, health food shops usually, it is worth using them for this dish.

Gardeners Note This is a great dish to make with an abundant supply of cucumbers. In the warm months when we have a continuous supply of coriander and cucumbers from the garden but I am working on growing peanuts.


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