Thai Cucumber Salad
This Thai Cucumber Salad is a bright, crunchy, and refreshing side dish that's quick and easy to make, perfect for meal prep and summer cookouts.
Ingredients
Salad Base
- 2 large cucumbers, thinly sliced Any standard slicing cucumber works; for sweeter taste, use English or Persian cucumbers.
- 1/2 cup red onion, thinly sliced Soak in cold water for 5–10 minutes if the flavor is too intense.
- 1/2 cup roasted peanuts, chopped Can substitute with cashews or sunflower seeds.
Dressing
- 1/4 cup lime juice Fresh is best; bottled lime juice also works.
- 2 tablespoons sesame oil If using regular oil, add a drizzle of toasted sesame oil for flavor.
- 1 tablespoon Sambal Oelek Can substitute with chili garlic sauce or red pepper flakes.
- to taste salt and pepper Adjust to personal preference.
Garnish
- 1 handful fresh cilantro, for garnish Optional; can substitute with fresh mint or Thai basil.
Instructions
Preparation of Salad
- In a large bowl, combine the thinly sliced cucumbers, red onion, and chopped peanuts.
Make the Dressing
- In a small bowl, whisk together the lime juice, sesame oil, Sambal Oelek, salt, and pepper.
Combine & Toss
- Pour the dressing over the cucumber mixture and toss to combine, ensuring every slice is glossy.
- Let it sit for about 10 minutes to allow flavors to meld.
Serve
- Garnish with fresh cilantro before serving.
- Serve chilled and enjoy!
Notes
You can slice cucumbers and onion a day ahead and store separately in the fridge. The salad is flexible; adjust spiciness to your preference, and add other veggies if needed.