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Thai Cucumber Salad

A light, refreshing side dish that brings bold flavors to any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish, Starter
Cuisine: Thai
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 medium cucumbers thinly sliced or cut into half-moons
  • 2 tablespoons fish sauce or tamari for vegetarian option
  • 3 tablespoons fresh lime juice about 2 limes
  • 1 tablespoon sugar preferably palm sugar or brown sugar
  • 1 to 2 red chilies thinly sliced, seeds removed if you prefer less heat
  • 1/4 cup roasted peanuts roughly chopped
  • 1/4 cup fresh cilantro loosely chopped
  • 2 green onions sliced into 1-inch pieces
  • 1 small shallot thinly sliced
  • 1/2 teaspoon salt to taste

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Small bowl for dressing
  • Whisk or fork
  • Measuring spoons and cups
  • Serving spoon

Method
 

  1. Wash your cucumbers under cold running water and pat them dry with paper towels.
  2. Slice them into thin rounds or half-moons about 1/4 inch thick.
  3. In a small bowl, whisk together fish sauce, lime juice, and sugar until the sugar dissolves completely.
  4. Thinly slice the red chilies lengthwise, removing seeds if you want to reduce heat.
  5. Slice the shallot paper-thin.
  6. Roughly chop the cilantro and slice the green onions into 1-inch pieces.
  7. Place your sliced cucumbers into a large mixing bowl along with the chilies and shallot.
  8. Toss everything together gently.
  9. Pour the dressing over the cucumber mixture and toss everything together using a gentle folding motion.
  10. Fold in the cilantro and green onions just before serving.
  11. Sprinkle the chopped peanuts on top.
  12. Taste the salad and adjust seasoning with additional salt, lime juice, or fish sauce based on your preference.

Notes

This salad shines alongside any curry, grilled protein, or rice dish, and it works beautifully as a light lunch on its own.