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–+ servings
Thai Cucumber Salad

Thai Cucumber Salad: A Fresh, Crunchy Delight for Everyone

Enjoy a refreshing Thai Cucumber Salad bursting with vibrant flavors, perfect for any occasion.
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Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Persian Cucumbers substitute with English cucumbers if needed
  • 1 small Red Onion can substitute with green onions for a milder flavor
  • 1/4 cup Fresh Cilantro omit if not a fan of herbs
For the Dressing
  • 1/4 cup Rice Vinegar apple cider vinegar can be used as a substitute
  • 2 tablespoons Sugar can use honey or agave syrup as natural sweetener
For the Crunch
  • 1/4 cup Crushed Peanuts substitute with cashews or sunflower seeds if allergic

Equipment

  • Colander
  • Mixing bowl
  • Microwave
  • Knife
  • Mandoline

Method
 

Preparation Steps
  1. Slice the Persian cucumbers very thinly and place them in a colander.
  2. Sprinkle cucumbers with salt and let sit for about 15 minutes to draw out moisture.
  3. In a small microwave-safe bowl, combine rice vinegar and sugar, then microwave for 30 seconds until warm.
  4. In a large mixing bowl, combine the drained cucumbers, sliced red onion, and fresh cilantro.
  5. Pour the prepared dressing over the salad and toss thoroughly to coat.
  6. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
  7. Just before serving, sprinkle crushed peanuts over the salad.

Nutrition

Serving: 1cupCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

This salad is best served chilled, and for maximum flavor, allow it to sit for at least 20 minutes before serving.

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