Description
Refreshing and flavorful, Thai Cucumber Salad is a delightful addition to your culinary repertoire. With its balance of crisp vegetables, tangy dressing, and crunchy toppings, this salad offers a taste of Thailand that can be enjoyed year-round.
Ingredients
Scale
- 2 cup sliced cucumbers
- 1/2 cup thinly sliced red onion
- 1/4 cup rice vinegar
- 2 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon red chili flakes
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- 1/4 teaspoon salt
Instructions
- Slice the cucumbers thinly, either using a mandoline slicer or a sharp knife. If desired, sprinkle the sliced cucumbers with a little salt and let them sit for about 10 minutes to release any excess moisture, then pat them dry.
- In a small bowl or saucepan, combine the rice vinegar, fish sauce, sugar, chili, and a pinch of salt. Stir or warm the mixture gently until the sweetener dissolves, then allow it to cool.
- In a large bowl, combine the sliced cucumbers and red onion. Pour the prepared dressing over the vegetables and toss gently to coat evenly.
- Stir in the fresh cilantro and chill the salad for about 20 minutes to allow the flavors to meld. Top with the chopped peanuts just before serving.
Notes
Adjust sweetness by modifying the amount of sugar or honey used in the dressing. You can also add more rice vinegar for balance. Use different types of cucumbers based on preference or availability.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg