Thai Cucumber Salad Recipe
This refreshing Thai Cucumber Salad combines crisp cucumbers, fresh herbs, and a tangy, slightly sweet dressing for a perfect light side dish or appetizer. The crunchy peanuts and optional toppings like toasted sesame seeds and chili flakes add delightful texture and flavor, making it a versatile salad ideal for warm weather or as a complement to spicy dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Cucumber Salad Ingredients:
- 2 English cucumbers, sliced
- 2 green onions, thinly sliced
- 1/2 small red onion, peeled and thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped peanuts
- Optional toppings: toasted sesame seeds, crushed red chili flakes
Dressing Ingredients:
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 small clove garlic, minced or pressed
- 1–2 tablespoons sweetener (such as maple syrup, honey, or brown sugar), to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, avocado oil, rice vinegar, fish sauce, minced garlic, and your preferred amount of sweetener until well combined. Alternatively, place all dressing ingredients into a mason jar, cover, and shake vigorously until blended.
- Combine Salad Ingredients: In a large mixing bowl, add the sliced cucumbers, thinly sliced green onions and red onion, chopped cilantro, mint, and chopped peanuts. Drizzle the prepared dressing evenly over the salad.
- Toss the Salad: Gently toss all the ingredients together until the dressing coats everything evenly and flavors meld.
- Serve or Chill: Serve the salad immediately, garnished with optional toasted sesame seeds and crushed red chili flakes as desired. Alternatively, cover and refrigerate the salad for up to one day and serve chilled for a more refreshing taste.
Notes
- For a vegetarian version, substitute fish sauce with soy sauce or tamari.
- Adjust the sweetener to balance the sourness of the lime juice according to your preference.
- Use English cucumbers or other mild cucumbers to avoid bitterness and excessive water.
- The salad is best eaten fresh but can be refrigerated for up to one day without losing its crispness.
- Optional chili flakes add heat, adjust quantity based on spice tolerance.
Keywords: Thai cucumber salad, fresh cucumber salad, Thai salad recipe, no-cook salad, cilantro salad, mint salad, healthy salad, easy salad recipe
Find it online: https://islawhite.com/thai-cucumber-salad-recipe/
