Thai Cucumber Salad Recipe
A refreshing and tangy Thai Cucumber Salad featuring thinly sliced cucumbers, red onion, and shredded carrot, tossed in a sweet and spicy rice vinegar dressing. Garnished with fresh cilantro and optional crushed peanuts for an added crunch, this salad is perfect as a light side dish or appetizer.
- Author: Mia
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, Tossed
- Cuisine: Thai
- Diet: Vegetarian
Salad Ingredients
- 2 large cucumbers, thinly sliced
- ½ red onion, thinly sliced
- 1 medium carrot, shredded or julienned
- ¼ cup fresh cilantro, chopped
- ¼ cup crushed peanuts (optional)
Dressing Ingredients
- ¼ cup rice vinegar
- 2 tablespoons sugar or honey
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon red chili flakes (optional)
- Prepare the Vegetables: Thinly slice the cucumbers and red onion. Peel and shred or julienne the carrot. Chop the fresh cilantro finely. For extra crunch, you may use Persian or English cucumbers.
- Make the Dressing: In a bowl, whisk together rice vinegar, sugar or honey, minced garlic, salt, and red chili flakes (if using). Adjust the sweetness or spice level to your preference.
- Toss the Salad: Combine the sliced cucumbers, red onion, and shredded carrot in a large mixing bowl. Pour the dressing over the vegetables and toss well to coat everything evenly.
- Add Garnish: Sprinkle the chopped cilantro and crushed peanuts over the salad and gently toss once more to distribute.
- Serve: Best served fresh for optimal crunch and flavor. The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
- Use Persian or English cucumbers for a crunchier texture.
- Adjust sweetness or spice level in the dressing according to your taste.
- Best consumed fresh, but can be refrigerated for up to 2 days.
- Peanuts add a nice crunch but can be omitted for a nut-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 6g
- Sodium: 280mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Thai cucumber salad, cucumber salad, Thai salad, fresh salad, no-cook salad, crunchy salad, healthy side dish