Thai Cucumber Salad
A bright and refreshing salad that combines cool cucumbers, aromatic herbs, and a tangy dressing, perfect as a side dish or light meal.
Ingredients
Salad Base
- 1 lb cucumber Choose fresh cucumbers that are firm and crisp.
- ¼ teaspoon salt Enhances the natural flavor of the cucumbers.
- ¼ small red onion Sliced thinly for sharpness and color.
- 2 tablespoons roasted peanuts Chopped to add nutty depth.
- 1 tablespoon cilantro Freshly chopped for herbal brightness.
Dressing
- 2 tablespoons sugar Balances flavors with sweetness.
- 2 tablespoons Thai sweet chili sauce Adds sweetness and mild heat.
- 1 tablespoon apple cider vinegar Adds acidity and brightness.
- 2 tablespoons water Used to thin out the dressing slightly.
Instructions
Preparation
- Add salt to the cucumbers in a bowl. Mix well, ensuring the salt coats each piece, and set aside in the fridge for about 10-15 minutes.
- While the cucumbers are resting, combine the sugar, Thai sweet chili sauce, apple cider vinegar, and water in a small saucepan. Heat gently, stirring until the mixture slightly thickens. Remove from heat and let it cool.
Combine Ingredients
- After the cucumbers have soaked, drain the excess salt water completely. In a large bowl, toss the cucumbers with the sliced red onion. Pour the dressing over the top and stir gently until well combined.
Finish and Serve
- Sprinkle the chopped peanuts and cilantro generously over the salad. Serve immediately.
Notes
For an extra kick, add minced chili or chili flakes to the dressing. Letting the salad sit for a few minutes before serving enhances the flavors. Consider adding julienned carrots or bell peppers for extra crunch.