Name: Thai Cucumber Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 pound English cucumbers; 1/3 cup red onions, sliced; 1/4 cup peanuts, chopped; 2 tablespoons cilantro, chopped; 2 teaspoons sesame seeds; 1 clove garlic, grated; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 1 tablespoon Sambal (chili paste); 2 tablespoons sesame oil; 1 teaspoon monk fruit sweetener (or preferred sweetener); 1 teaspoon salt

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Introduction

This Thai Cucumber Salad is a refreshing and tangy side dish that offers a delightful crunch with every bite. Perfect for warm days or as a vibrant accompaniment to your favorite meals, it features crisp cucumbers tossed in a zesty, flavorful dressing with peanuts and fresh herbs.

The image shows a close-up of a cucumber salad with thin, round cucumber slices layering the dish. Mixed throughout are thin rings of purple onion that add a contrast of color. The salad is sprinkled with chopped nuts that are light brown and small white sesame seeds, adding texture. There are small pieces of green herbs spread across the salad, and hints of red chili flakes are visible, giving a spicy touch. The cucumber slices have a glossy, fresh texture, and everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound English cucumbers
1/3 cup red onions, sliced
1/4 cup peanuts, chopped
1 clove garlic, grated
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons cilantro, chopped
2 tablespoons sesame seeds
1 tablespoon Sambal (chili paste)
2 teaspoons sesame oil
1 teaspoon sweetener (such as monk fruit or your choice)
1 teaspoon salt

Instructions

Step 1: Wash and dry the cucumbers. Slice them on the bias for a more appealing texture. For added texture, peel some of the cucumber skin using a vegetable peeler.
Step 2: In a bowl, combine rice vinegar, grated garlic, fresh lime juice, Sambal, salt, sesame oil, and sweetener. Whisk together to make the dressing.
Step 3: Place the sliced cucumbers, chopped peanuts, sliced red onions, sesame seeds, and chopped cilantro into a large mixing bowl.
Step 4: Pour the dressing over the salad ingredients, then toss well to evenly coat everything.
Step 5: Let the salad sit for 30 minutes to allow the flavors to meld before serving.

Tips & Variations

For a nut-free version, substitute peanuts with toasted seeds like pumpkin or sunflower seeds.
Zucchini can be used instead of cucumbers, but expect a milder flavor and softer texture.
Add diced mango or crumbled feta for a sweet or creamy twist.
If you prefer less heat, reduce the amount of Sambal or substitute with a mild chili sauce.
Using fresh herbs like mint or parsley instead of cilantro will give the salad a fresh variation.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten the same day or next day for maximum crunch. When reheating is not applicable, but you can gently toss the salad again before serving if it has settled.

How to Serve

A close-up view of a white bowl filled with a fresh cucumber salad made of three main layers: bright green cucumber slices with a slightly glossy texture are the base layer, thin strips of purple-red onion are scattered on top, and a dressing made with crushed light yellow nuts, green herbs, white sesame seeds, and small bits of red chili flakes is drizzled over everything, adding texture and color contrast. A silver spoon holding a few slices of cucumber, onion, and dressing is lifted above the bowl, showing the mix clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute zucchini for cucumbers?

Yes, zucchini can be used if sliced thin and raw. It will have a softer texture and milder flavor, so the salad won’t be quite as refreshing but still tasty.

Does the garlic go into the dressing?

Yes, grated garlic is added to the dressing to infuse the salad with its distinctive flavor.