Why Make This Recipe
Thai Cucumber Salad is a refreshing and flavorful dish that adds a burst of brightness to any meal. It’s quick to prepare, making it a perfect choice for a side dish or a light snack. The crunchy cucumbers paired with the sweet and tangy dressing create a delightful balance that many people enjoy. Plus, it’s a great way to incorporate fresh vegetables into your diet!
How to Make Thai Cucumber Salad
Ingredients:
- 1 lb (500g) cucumber (peeled and cut into pieces; you may scrap the seeds if you like)
- 1/4 teaspoon salt
- 1/4 small red onion (sliced)
- 2 tablespoons roasted peanuts (chopped)
- 1 tablespoon cilantro (chopped)
- 2 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
Directions:
- Add salt to the cucumbers, mix well, and set aside in the fridge for 10-15 minutes.
- In the meantime, make the dressing by combining all the ingredients in a small saucepan. Turn on the heat and reduce the dressing a bit until it is slightly thickened. Let cool.
- Drain the salt water from the cucumbers completely. Toss the cucumbers and onions, and mix with the dressing. Top with peanuts and cilantro, and serve immediately.
How to Serve Thai Cucumber Salad
Thai Cucumber Salad is best served fresh as a side dish alongside grilled meats, seafood, or rice dishes. The crunchy texture and vibrant flavors complement many meals. You can also enjoy it on its own as a light snack or appetizer. For an added touch, serve it in small bowls with extra peanuts and cilantro on top for garnishing.
How to Store Thai Cucumber Salad
If you have leftovers, store the salad in an airtight container in the fridge. However, it’s best to eat it the same day for optimal freshness. If you plan to make it ahead of time, consider adding the dressing only when you’re ready to serve to keep the cucumbers crisp.
Tips to Make Thai Cucumber Salad
- Choose fresh, firm cucumbers for the best crunch.
- Adjust the amount of sugar and chili sauce according to your taste preference.
- Feel free to add other ingredients like cherry tomatoes or bell peppers for added color and flavor.
Variation
You can put your twist on this salad by adding ingredients like chopped bell peppers, shredded carrots, or even diced mango for a sweeter touch.
FAQs
1. Can I use regular cucumbers?
Yes, you can use regular cucumbers instead of Persian or English cucumbers, but you may want to peel and seed them for a better texture.
2. Is this salad spicy?
The sweetness of the Thai sweet chili sauce balances the flavor. It’s not very spicy but you can adjust the amount to suit your taste.
3. How long do leftovers last?
Leftovers can last about 1-2 days in the fridge, but it’s best to finish it the same day for the freshest taste and crunch.
Thai Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
- Diet: Vegan
Description
A refreshing and flavorful Thai cucumber salad that’s quick to prepare, making it a perfect side dish or light snack.
Ingredients
- 1 lb (500g) cucumber (peeled and cut into pieces)
- 1/4 teaspoon salt
- 1/4 small red onion (sliced)
- 2 tablespoons roasted peanuts (chopped)
- 1 tablespoon cilantro (chopped)
- 2 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
Instructions
- Add salt to the cucumbers, mix well, and set aside in the fridge for 10-15 minutes.
- In the meantime, make the dressing by combining all the ingredients in a small saucepan. Turn on the heat and reduce the dressing until it is slightly thickened. Let cool.
- Drain the salt water from the cucumbers completely. Toss the cucumbers and onions, and mix with the dressing. Top with peanuts and cilantro, and serve immediately.
Notes
Best served fresh alongside grilled meats, seafood, or rice dishes. Consider adding the dressing only when ready to serve to keep the cucumbers crisp.