Servings: 8 Prep: 10 mins Cook: 0 mins Total: 40 mins
Several months ago, I wrote a recipe for Thai Fish Cakes, which turned out to be surprisingly popular! There are times when I’m fairly sure I know a recipe will do well and times I feel a recipe will not be very popular, but… still loved by a small select few. I expected the Fish Cakes to be the latter. However, when I posted it, it soared across Facebook, apparently landing in front of Mark Sisson who decided to share it on his blog! That day was the most traffic I had on my website, in the first year. WHOO HOO!
At the base of that recipe was a small little note suggesting that people serve this with a Thai Cucumber Salad, followed by brief instructions. Interestingly, I received a few comments on that note, with people actually trying it and suggesting it was, indeed, a perfect pairing! Here’s where my old age shows and I have some fuzzy recall… At the time, I remembered getting an email, or a Facebook comment, or… a comment on Pinterest or… SOMETHING. The person appeared to be doing back flips over the cucumber salad idea at the base of the fish cakes. When I read that, I made a mental note to bring forth a full recipe.
Here is that recipe!
Variations: I’ve seen many variations on this. Fun additions are toasted peanuts, red Thai chilies, shredded carrots, slivered red bell peppers, green mango, lime juice, cilantro leaves, mint leaves, etc.
Delicious served with:
Sweet Thai Cucumber SaladPrint Rate
- 2 each english cucumber sliced into very thin rings
- 1 medium red onion very thinly sliced
- 2 each jalepeno chillies seeds removed and thinly sliced
- 1/4 cup rice wine vinegar
- 1/4 cup 'Swerve' or other sugar replacement
- 2 tbsp fish sauce
- 1 tsp salt
- Mix the ingredients together. Allow to sit and macerate for at least 30 minutes, mixing occasionally. This is REALLY excellent if left to sit overnight!
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