Tasty Thai Cucumber Salad
A vibrant and crunchy salad featuring fresh cucumbers, aromatic herbs, and a sweet-tangy lime dressing, perfect as a side or main dish.
Ingredients
Main ingredients
- 2 medium English cucumbers, thinly sliced (seeds removed if you prefer less moisture)
- 1 small Red onion, thinly sliced for a gentle bite and pretty color
- 1/3 cup Fresh cilantro, chopped for herbaceous brightness
- a handful Fresh Thai basil, torn optional, but adds a fragrant lift
- 1/3 cup Peanuts, toasted and roughly chopped for crunch, can substitute with toasted cashews or almonds
- 1 small Red chili or jalapeño, thinly sliced seeds removed to control heat, omit for a kid-friendly version
- 3 tablespoons Lime juice, freshly squeezed for lively acidity
- 2 teaspoons Fish sauce for umami depth, can substitute with soy sauce or tamari
- 1 tablespoon Brown sugar or palm sugar to balance the tart and salty notes
- 1 tablespoon Rice vinegar for mild tang
- 1 teaspoon Sesame oil for a whisper of toasted flavor
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Slice the cucumbers thinly and place them in a large bowl. Sprinkle a pinch of salt and let them sit for 5 minutes to release excess water, then gently pat dry.
- Make the dressing by whisking lime juice, fish sauce, brown sugar, rice vinegar, and sesame oil in a small bowl until the sugar dissolves. Adjust seasoning to taste.
Assembly
- Add the sliced red onion, chopped cilantro, basil (if using), and chili slices to the cucumbers. Pour the dressing over and toss gently to keep cucumbers crisp.
- Sprinkle toasted peanuts on top just before serving. Optionally, add cilantro leaves and lime wedge for garnish.
Serving
- Serve immediately or chill for 10-20 minutes to let flavors meld.
Notes
For a heartier version, add shredded rotisserie chicken or chilled shrimp. To make it vegan, swap fish sauce for soy sauce. Use honey instead of sugar for a more floral sweetness.