Thai Cucumber Salad
A refreshing and crunchy salad featuring cucumbers, peanuts, and a sweet and tangy dressing, perfect for hot days.
Ingredients
Salad Components
- 2 pieces English cucumbers (sliced ¼ inch thin)
- ½ pieces red onion (halved and sliced ¼ inch thin)
- ½ cup peanuts (chopped)
- ¼ cup fresh cilantro (chopped)
Dressing
- 3 tablespoons sweet chili sauce
- 2 tablespoons honey or granulated sugar Adjust for sweetness.
- 1 teaspoon sesame oil
- 2 tablespoons lime juice Fresh lime juice preferred.
- 1 clove garlic (minced)
- Pinch of red pepper flakes For heat.
- to taste Salt Adjust based on preference.
Salting Cucumbers
- 2 teaspoons salt For drawing moisture from cucumbers.
Instructions
Preparation
- Place half of the sliced cucumbers in a strainer and sprinkle 1 teaspoon of salt over them. Add the second layer of cucumbers and sprinkle with another teaspoon of salt. Let them sit for about 20 minutes to draw out extra moisture.
- Rinse the cucumbers, put them on a paper towel, and pat dry. (This step is optional but keeps the cucumbers crisp.)
Mixing Ingredients
- In a large bowl, combine the sliced cucumbers, onions, peanuts, and cilantro. Set aside.
- In a small bowl, mix together the sweet chili sauce, honey (or granulated sugar), sesame oil, lime juice, minced garlic, and red pepper flakes. Stir until combined.
Final Assembly
- Pour the sauce over the cucumber mixture and toss until everything is well coated. Add salt to taste.
Notes
Serve Thai Cucumber Salad as a side dish to grilled meats or as a light lunch. For added color, include sliced bell peppers or carrots. Store leftovers in an airtight container in the refrigerator; best consumed within 1-2 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 6g
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