Thai Cucumber Salad
Thai Cucumber Salad - easy and healthy homemade Thai cucumber salad recipe that is better than your favorite Thai restaurants, guaranteed!
Servings: 3 people
Ingredients
- 1 lb (500g) cucumber peeled and cut into pieces, you may scrap the seeds if you like
- 1/4 teaspoon salt
- 1/4 small red onion sliced
- 2 tablespoons roasted peanuts chopped
- 1 tablespoon cilantro chopped
Dressing:
- 2 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
Instructions
- Add salt to the cucumbers, mix well, and set aside in the fridge for 10-15 minutes.
- In the meantime, make the Dressing by combining all the ingredients in a small saucepan. Turn on the heat and reduce the dressing a bit until it is slightly thickened. Let cool.
- Drain the salt water from the cucumbers completely. Toss the cucumbers and onions, and mix with the dressing. Top with peanuts, cilantro, and serve immediately.
Video
Notes
- Use Fresh Cucumbers: Go for firm, crisp cucumbers for the best crunch.
- Bite-sized pieces: Cut the cucumber into bite-sized chunks instead of thin slices. This gives you a satisfying crunch and texture.
- Lightly Salt and Chill: Salt the cucumbers and let them sit in the fridge for 10-15 minutes. This helps draw out excess water. Make sure to drain off the salt water before mixing with the dressing.
- Adjust Spice: Taste the dressing and tweak the sugar and vinegar to match your spice level.
- Add Toppings Last: Sprinkle on peanuts and cilantro just before serving to keep them crunchy.
Nutrition
Serving: 3people | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 454mg | Potassium: 275mg | Fiber: 2g | Sugar: 21g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg