Crisp cucumber ribbons threaded onto skewers with colorful vegetables and fresh herbs, served with a creamy Thai peanut-ginger dressing for a refreshing and elegant appetizer.
Recipe Details
Ingredients
- 2 large English cucumbers
- 200g cherry tomatoes
- 1 small red onion, cut into chunks
- 1 medium red capsicum, cut into squares
- 30g fresh mint leaves
- 30g fresh cilantro leaves
- 60g smooth peanut butter
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 tbsp honey
- 1 tsp sesame oil
- 1 small Thai red chili, minced (optional)
- 2-3 tbsp warm water to thin dressing
- 30g crushed roasted peanuts
- 1 tbsp toasted sesame seeds
Instructions
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Using a vegetable peeler, create long ribbons from 2 large English cucumbers, working around the cucumber until you reach the seeds.
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For the dressing, whisk together 60g smooth peanut butter, 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp fresh lime juice, 1 tbsp fresh ginger, 2 cloves garlic cloves, 1 tbsp honey, and 1 tsp sesame oil until smooth.
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Add 1 small Thai red chili if using, and thin with 2-3 tbsp warm water to thin dressing until dressing reaches a creamy, pourable consistency.
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Thread cucumber ribbons onto small skewers in a wave pattern, alternating with 200g cherry tomatoes, 1 small red onion chunks, and 1 medium red capsicum squares.
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Tuck 30g fresh mint leaves and 30g fresh cilantro leaves leaves between the vegetables on each skewer.
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Arrange skewers on a serving platter. Can be made up to 2 hours ahead if covered and refrigerated.
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Just before serving, drizzle with peanut-ginger dressing or serve dressing in a bowl for dipping.
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Garnish with 30g crushed roasted peanuts and 1 tbsp toasted sesame seeds.
Tips
Cucumber Ribbons: Use a Y-shaped peeler for the most uniform ribbons. Stop peeling when you reach the seedy center.
Skewer Choice: Use 15cm (6-inch) bamboo skewers for easy handling. Soak in water if planning to grill vegetables.
Dressing Consistency: The dressing should be thick enough to coat but thin enough to drizzle. Adjust with water as needed.
Make-Ahead: Prepare vegetables and dressing separately up to 4 hours ahead. Assemble skewers 1-2 hours before serving.
Variations: Add grilled shrimp or chicken for protein. Try radishes or jicama for extra crunch.
Serving Ideas: Perfect for parties, these can be arranged standing up in a glass filled with rice for dramatic presentation.