Thai Cucumber Salad
This refreshing Thai cucumber salad combines crisp cucumbers with a tangy dressing, making it a perfect side dish or appetizer. It's light, healthy, and embodies vibrant Thai flavors.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 measuring spoons
- 1 serving dish
Ingredients
- 4 medium cucumbers About 1.5 pounds.
- ¼ cup red onion Thinly sliced.
- ¼ cup fresh cilantro Chopped.
- ¼ cup roasted peanuts Chopped.
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 clove garlic Minced.
- 1 small red chili Thinly sliced, optional for heat.
Instructions
- Wash the cucumbers thoroughly. Peel if desired, then slice them in half lengthwise. Remove the seeds using a spoon and cut into half-moon slices.
- In a large mixing bowl, combine the sliced cucumbers, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the fish sauce, lime juice, sugar, and minced garlic until the sugar is dissolved.
- Pour the dressing over the cucumber mixture. Toss gently to combine all ingredients well.
- If using, add the sliced red chili and toss again for a bit of heat.
- Allow the salad to sit for about 5 minutes to let the flavors meld.
- Before serving, sprinkle the chopped roasted peanuts on top for added crunch.
- Taste and adjust the seasoning, adding more sugar or chili if desired to suit your preferences.
- Serve chilled or at room temperature as a refreshing side dish.
Notes
This salad can be made ahead of time; just add the peanuts before serving to maintain their crunch.
Adjust the amount of sugar and chili to suit your taste preference for sweetness and spice.
Thai cucumber salad pairs well with grilled meats and can be served as a refreshing side dish at summer gatherings.