Tasty Thai Cucumber Salad
A bright and crunchy cucumber salad tossed with a tangy dressing, perfect for any occasion.
Ingredients
Salad Ingredients
- 3 medium cucumbers, thinly sliced (kirby or English cucumbers work well)
- 1 small red onion, thinly sliced adds color and a bright bite
- 1 large carrot, julienned or shaved (optional) for sweetness and texture
- 2 tablespoons rice vinegar for gentle acidity
- 1.5 tablespoons lime juice, freshly squeezed brings brightness and aroma
- 1 tablespoon fish sauce umami backbone (substitute tamari or soy sauce for vegetarian)
- 1 tablespoon light brown sugar or maple syrup balances the tang
- 1 small red chili or 1/2 teaspoon chili flakes (optional) for a warm kick
- 2 teaspoons toasted sesame oil adds a toasty note
- 2 tablespoons chopped cilantro floral freshness
- 1 tablespoon chopped mint cooling contrast
- 2 tablespoons roasted peanuts, roughly chopped for a lovely crunch
- Salt and pepper to taste
Instructions
Preparation
- Thinly slice the cucumbers and onion, julienne the carrot if using. Place everything in a large bowl so the dressing can mingle with the slices.
- In a small bowl, whisk rice vinegar, lime juice, fish sauce, brown sugar, chili, and toasted sesame oil until sugar dissolves. Taste and adjust — it should be bright and balanced.
- Pour the dressing over the cucumbers and onions. Toss gently so each slice is glossy and seasoned.
- Fold in cilantro, mint, and most of the roasted peanuts (save a few for garnish).
- Let the salad sit for 5 to 10 minutes so the flavors soften and marry. Serve chilled or at room temperature.
Notes
For a vegetarian or vegan twist, swap fish sauce for a mix of soy sauce and a pinch of seaweed powder or mushroom soy for more depth. You can make it creamy by stirring in 2 tablespoons of Greek yogurt or coconut cream.