br>While pork marinates, prepare cucumber salad.
Wash, but do not
paper towel.
Cucumber Salad:.
Peel cucumber, slice in half lengthways
For the cucumber salad, mix the vinegar and sugar
se.
To make the cucumber salad, whisk mirin, soy sauce, rice
hrough.
Meanwhile, to make cucumber salad, combine all ingredients. Set aside
he lid).
For the cucumber salad, combine all ingredients in a
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
br>To make the fennel salad and cucumber salad, shave the fennel and
ins; slice thinly.
Combine cucumber, bean sprouts, mint, onion and
Cut the cucumber in half lengthwise, then repeat
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
For the Thai Dipping Sauce, blend or process all ingredients until almost smooth. Season to taste with additional fish sauce, sugar or lime juice, as required.
Rub oil on salmon; season. Heat a large skillet on high heat. Cook salmon, skin-side down, for 5 mins, or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook for 1 min, or until cooked to desired doneness.
Combine cucumbers, radishes and cilantro leaves in a medium bowl.
Serve salmon with cucumber salad and dipping sauce.
To make the dressing, whisk together palm sugar, fish sauce, lime juice and tamarind paste. Set aside.
Combine shrimp and garlic in a large mortar with a pinch of salt. Crush with pestle to form a paste. Add peanuts and roughly crush. Add tomatoes and chilies, pounding gently to bruise and combine. Transfer to a large bowl with papaya, green beans and dressing. Toss well to combine. Serve with rice and cucumber spears.
In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
Pour warm mixture over prepared cucumbers, onions and cilantro.
Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
Just before serving, sprinkle with additional cilantro & peanuts if using.
I doubled the amount of cucumber but did not double the vinegar - sugar marinade.
Peel the cucumber and slice paper thin.
Slice the onion paper thin.
Make the dressing with the rest of the ingredients.
Toss the veggies with the dressing.
Set in the fridge to marinate.
I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.
b>Thai chile pepper. Pour dressing into the bowl; toss until salad is
rim the ends from the cucumber.
Split lengthwise in half
Mix water, vinegar, sugar, and salt.
In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
Pour the vinegar mixture over the salad.
Refrigerate for 30 minutes before serving.
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
o room temperature.
Add cucumber, onion and chili pepper to