This refreshing Thai cucumber salad combines crunchy cucumbers with a zesty dressing that will tickle your taste buds! Add some peanuts for a tasty crunch!
Making this salad is a breeze! Just chop up your cucumbers, mix the dressing, and toss it all together. It’s perfect as a side dish or a light snack. Who knew healthy could be so yummy? 😄
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are the star here. English cucumbers are great because they have fewer seeds, but you can use any type. If you’re in a pinch, consider using zucchini for a different twist.
Red Onion: Red onion adds a nice crunch and mild flavor. If you prefer a sweeter option, go for thinly sliced sweet onions or shallots.
Thai Red Chilies: Adjust the heat by using fewer chilies or omitting them altogether. If you can’t find Thai chilies, use red pepper flakes or even jalapeños for a milder kick.
Cilantro: Fresh cilantro gives a bright flavor. If you’re not a fan, fresh mint or basil can also work well for a different taste.
Peanuts: The roasted peanuts provide crunch. If you have nut allergies, use sunflower seeds or crispy chickpeas instead.
How Do I Make the Dressing Smooth and Balanced?
The dressing ties everything together. For a well-balanced flavor, mix the acidic (vinegar and lime juice) with the salty (fish sauce and soy sauce) and sweet (sugar). Here’s how to do it:
- In a bowl, whisk the rice vinegar, lime juice, fish sauce, sugar, soy sauce, and sesame oil until the sugar dissolves.
- Taste the dressing and adjust it. Add more lime juice for tang, more sugar for sweetness, or soy sauce for saltiness depending on your preference.
This dressing brings a fresh and zesty flavor to the salad. Letting it sit for 10 minutes lets the ingredients blend beautifully!
Fresh and Easy Thai Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1-2 Thai red chilies, thinly sliced (adjust to taste)
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted peanuts, roughly chopped (optional)
For the Dressing:
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon fish sauce
- 1 tablespoon sugar (or palm sugar)
- 1 teaspoon soy sauce (optional)
- 1 teaspoon toasted sesame oil (optional)
How Much Time Will You Need?
This delicious Thai cucumber salad takes about 15 minutes to prepare. You’ll spend about 5 minutes chopping the veggies and mixing the dressing, and another 10 minutes for the flavors to meld. It’s quick, refreshing, and perfect for any meal!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by slicing the cucumbers and red onion thinly. If you like a bit of heat, slice the Thai red chilies as well. Combine all these fresh ingredients along with chopped cilantro in a large bowl. This colorful mix is not only beautiful but also packed with flavor!
2. Make the Dressing:
In a separate small bowl, whisk together the rice vinegar, lime juice, fish sauce, sugar, soy sauce, and sesame oil. Keep whisking until the sugar is completely dissolved. This dressing is what makes the salad shine, so taste and adjust if you like it a bit sweeter or tangier!
3. Combine and Toss:
Pour the dressing over your cucumber mixture and gently toss everything together. Make sure the cucumbers are nicely coated in the dressing for the best flavor!
4. Let the Flavors Meld:
Let the salad sit for at least 10 minutes before serving. This waiting time allows the flavors to blend beautifully, enhancing your salad’s taste.
5. Serve and Enjoy:
Just before serving, sprinkle the chopped roasted peanuts over the top for a delightful crunch. You can serve this salad chilled or at room temperature. Enjoy this fresh and zesty side dish with your favorite meals!
This light, tangy, and slightly spicy Thai cucumber salad is perfect for summer. It’s quick and easy, making it a great addition to any table!
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad in advance! To keep the cucumbers crunchy, combine the veggies and dressing separately. Mix them together just before serving. If stored in an airtight container, the salad can last in the fridge for up to 2 days.
What If I Can’t Find Thai Red Chilies?
No worries! If Thai red chilies are unavailable, you can use red pepper flakes for a similar heat level, or jalapeños for a milder spice. Simply adjust the quantity based on your spice preference!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, keep in mind that the cucumbers may soften slightly over time. If you want to maintain fresher crunch, consider keeping the dressing separate and adding it just before eating.
Can I Make This Salad Vegan?
Absolutely! To make it vegan, simply substitute the fish sauce with soy sauce or a vegan fish sauce alternative. The salad will still be delicious and packed with flavor!
