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Thai Cucumber Salad

A refreshing, vibrant dish that embodies the essence of Thai cuisine, perfect as a side or standalone dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Thai
Servings 4 servings
Calories 150 kcal

Equipment

  • Mixing Bowl
  • Colander
  • Whisk

Ingredients
  

Vegetables

  • 2 large Cucumbers Choose firm, fresh cucumbers for the best crunch.
  • 1/2 cup Red bell pepper Thinly sliced.
  • 1/4 cup Red onion Finely sliced.
  • 1/4 cup Fresh cilantro Chopped.
  • 1-2 pieces Thai bird’s eye chilies Sliced thinly, adjust according to heat preference.

Dressing

  • 1/4 cup Rice vinegar Provides tangy flavor.
  • 2 tablespoons Sugar Balances acidity.
  • 2 tablespoons Fish sauce Adds umami depth.
  • 1 tablespoon Lime juice Freshly squeezed.
  • 1/4 teaspoon Salt To taste.
  • 1/4 cup Roasted peanuts Chopped, optional for added crunch.

Instructions
 

  • Wash the cucumbers thoroughly under cold water. Cut them in half lengthwise, then slice into thin half-moons. Place in a colander, sprinkle with salt, and let sit for 10 minutes.
  • In a small bowl, combine rice vinegar, sugar, fish sauce, and lime juice. Whisk until sugar dissolves. Adjust to taste.
  • In a large mixing bowl, add cucumbers, red bell pepper, and red onion. Toss gently to combine.
  • Drizzle dressing over the vegetable mixture and toss until well coated.
  • Add cilantro and chilies, mixing gently to distribute evenly.
  • If time allows, chill in the refrigerator for 15-30 minutes before serving.
  • Transfer to a serving bowl and sprinkle with peanuts if desired. Serve immediately.

Notes

Best enjoyed fresh, but can be stored in an airtight container for up to a day.
Keyword Easy, Refreshing