I happen to love Thai food, and I often make a full Thai meal at home with Thai noodles, peanut chicken, Thai chicken curry and this simple yet satisfying cucumber salad. I posted this Asian cucumber salad recipe a few weeks ago, and you all loved it so much that I decided another one was in order. This time around I’ve got a Thai cucumber salad, and it’s so delicious that I may or may not have eaten the entire batch for lunch one day! Every time we go to a Thai restaurant, my husband orders chicken satay. And when they bring out the satay, they bring out this tiny bowl of cucumber salad to go along with it but it’s never enough! This recipe tastes just like the restaurant version, and it’s crazy simple to make.
Thai Cucumber Salad Ingredients
This recipe calls for cucumbers, thinly sliced red onion, salt, sugar, rice vinegar, cilantro and peanuts.
How do you make Thai cucumber salad?
Place your sliced cucumbers in a colander and sprinkle them with salt. Let the cucumbers sit for about 10 minutes, then blot away any excess liquid with a paper towel. For the dressing, combine rice vinegar and sugar, then heat the mixture until the sugar has dissolved. Place the cucumbers and red onions in a bowl, and pour the dressing over the top. Stir in the cilantro. Chill for at least 20 minutes, then add chopped peanuts before serving.
Tips for the perfect dish
I use small cucumbers (Persian style) for this recipe, because that’s what my Thai restaurant uses. If you can’t find the little cucumbers, try an English cucumber that’s been quartered and sliced. My Thai restaurant’s cucumbers have little grooves on the outside, which is both pretty, and functional to let the salad dressing soak into the nooks and crannies. I copied this effect by peeling my cucumbers with a lemon zester, but that’s an optional step. Salting the cucumbers is imperative here; it makes the cucumbers stay crisp in the salad. You can add other vegetables such as thinly sliced carrots or red bell peppers for a different flavor.
This Thai cucumber salad is best served after it’s had a chance to soak up some of the dressing, so let it sit for at least 20 minutes, or make it up to a day in advance, then enjoy!
More asian food recipes
Ramen Noodle Salad Slow Cooker Orange Chicken Pineapple Fried Rice Cream Cheese Wontons Thai Fish Cakes
