Some cosmetic changes in preparation for larger site changes in the works.


Cucumber Salad with Thai Lime Dressing

Veteran Member
6492 posts
Joined: Jan 11, 2007


Posted to Thread #39 at 2:36 pm on Aug 1, 2007

The dressing really makes this dish. I love it on any number of greens...but do not skip the mint. It adds a really lovely component to this dish. Also, next time, I'd roast the peanuts just a touch.

Cucumber Salad with Thai Lime Dressing

Serves 4
2 tablespoons fresh lime juice
1 tablespoon canola oil
2 teaspoons sweet chili sauce or chili garlic sauce (see Kitchen Note)
teaspoon finely minced garlic
1 to 2 teaspoons brown sugar
teaspoon salt

2 cups watercress or arugula leaves, washed and dried
2 medium cucumbers, peeled
cup roasted unsalted peanuts, chopped
2 tablespoons chopped fresh mint

1. Prepare dressing: Combine lime juice, oil, chili sauce, garlic, brown sugar and salt in a small jar. Set aside in refrigerator until 30 minutes before using.
2. Prepare salad: Remove any large stems from watercress or arugula. Wrap in a paper towel and refrigerate until ready to put salad together. Slice cucumbers into 1/8-inch thick slices; wrap in paper towels and refrigerate.
3. Layer half of greens, cucumbers, peanuts and mint on a platter and drizzle with half of the dressing. Repeat layers and serve.

Times Kitchen Note: Look for the sweet chili sauce or chili garlic sauce in the Asian section of major supermarkets.

Adapted from "Raising the Salad Bar: Beyond Leafy Greens Inventive Salads with Beans, Whole Grains, Pasta, Chicken and More" by Catherine Walthers

You can't do anything about the length of your life, but you can do
something about its depth. - M

Other messages in this thread: