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Thai Cucumber Salad Recipe

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4.2 from 3 reviews

A refreshing and vibrant Thai Cucumber Salad featuring crisp cucumbers, fresh herbs, and a tangy, sweet, and savory dressing. This quick and easy no-cook salad blends lime juice, fish sauce, and herbs for a perfect side dish or light meal in just 15 minutes.

Ingredients

Vegetables and Herbs

  • 2 English cucumbers, sliced
  • 2 green onions, thinly sliced
  • Half of a small red onion, peeled and thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint

Nuts and Toppings

  • 1/2 cup chopped peanuts
  • Optional toppings: toasted sesame seeds, crushed red chili flakes

Dressing

  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil (or olive oil)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 small clove garlic, minced or pressed
  • 1-2 tablespoons sweetener (such as maple syrup, honey, or brown sugar), to taste

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the fresh lime juice, avocado oil, rice vinegar, fish sauce, minced garlic, and your desired amount of sweetener until well combined. Alternatively, add all these ingredients to a mason jar, cover tightly, and shake vigorously to emulsify the dressing.
  2. Combine the salad ingredients: In a large mixing bowl, add the sliced English cucumbers, thinly sliced green onions, red onion, chopped cilantro, chopped mint, and chopped peanuts. Drizzle the prepared dressing evenly over the salad ingredients.
  3. Toss and serve: Toss the salad gently but thoroughly to ensure all ingredients are well coated with the dressing. Serve the salad immediately, garnished with optional toasted sesame seeds and crushed red chili flakes as desired. For a chilled option, cover the salad and refrigerate for up to one day before serving.

Notes

  • You can substitute avocado oil with olive oil if preferred.
  • Adjust the amount of sweetener based on your preferred balance of sweet and tangy flavors.
  • For a spicier salad, increase crushed red chili flakes or add fresh chili slices.
  • Best served fresh but can be refrigerated for up to 24 hours for enhanced flavors.
  • Use English cucumbers for their thin skin and fewer seeds; regular cucumbers can be used but may be more watery.

Find it online: https://recipeplenty.com/thai-cucumber-salad-recipe/