Name: Thai Cucumber Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4-6
Ingredients: 2 large English cucumbers, thinly sliced; 1 small red onion, thinly sliced; 1/2 cup fresh cilantro leaves, roughly chopped; 1/4 cup fresh mint leaves, torn; 2 Thai bird chilies, thinly sliced (adjust to taste); 1/4 cup rice vinegar; 3 tablespoons fresh lime juice; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 2 cloves garlic, minced; 1/3 cup roasted peanuts, roughly chopped; 2 tablespoons toasted sesame seeds

Instructions

Prepare the cucumbers

Slice the cucumbers thinly, either in rounds or half-moons. If using regular cucumbers, peel them first and remove the seeds. Place the sliced cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let them drain for 10 minutes. Pat dry with paper towels.
Make the dressing

In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, sugar, and minced garlic until the sugar dissolves completely. Taste and adjust the seasoning if needed - the dressing should be tangy, slightly sweet, and savory.
Combine the salad

In a large bowl, combine the cucumbers, red onion, cilantro, mint leaves, and sliced chilies. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Marinate

Let the salad sit for at least 5 minutes to allow the flavors to meld together. The longer it sits (up to 30 minutes), the more flavorful it becomes, but the cucumbers will release more water and become less crunchy.
Serve and garnish

Just before serving, drain any excess liquid that may have accumulated. Transfer to a serving dish and sprinkle with chopped peanuts and toasted sesame seeds. Serve immediately for maximum freshness and crunch.

Thai Cucumber Salad

Ingredients

Instructions

Nutritional Information