Thai Cucumber Salad
This refreshing Thai Cucumber Salad combines crisp cucumbers, aromatic herbs, and a tangy dressing, making it a perfect side dish or light appetizer that highlights the flavors of Thai cuisine.
Equipment
- 1 bowl for mixing
- 1 whisk or fork for whisking dressing
- 1 cutting board
- 1 serving dish
Ingredients
- 2 large cucumbers About 500g.
- 1 medium red onion Thinly sliced.
- 1 medium red bell pepper Diced.
- 1 cup fresh cilantro Roughly chopped.
- ½ cup fresh mint leaves Roughly chopped.
- ¼ cup lime juice About 2 limes.
- 2 tablespoons fish sauce Or soy sauce for a vegetarian option.
- 1 tablespoon sugar
- 1 teaspoon red chili flakes Adjust based on spice preference.
- to taste salt
Instructions
- Wash the cucumbers thoroughly. Cut them in half lengthwise and then slice them into half-moons about ¼ inch thick.
- In a large mixing bowl, combine the sliced cucumbers, red onion, and diced red bell pepper.
- In a separate small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, red chili flakes, and salt until the sugar has dissolved.
- Pour the dressing over the cucumber mixture and toss well to ensure everything is evenly coated.
- Add the chopped cilantro and mint to the salad, gently mixing them in to avoid bruising the herbs.
- Taste and adjust seasoning if necessary; you can add more fish sauce, lime juice, or chili flakes according to your preference.
- Let the salad sit for about 5 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.
- Consider topping the salad with grilled shrimp or tofu for added protein, if desired.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days, although it's best enjoyed fresh.
For added protein, consider topping the salad with grilled shrimp or tofu.
Feel free to customize the salad by adding other vegetables such as shredded carrots or snap peas.