Refreshing Thai Cucumber Salad
A crisp and tangy Thai cucumber salad with sweet rice vinegar, fresh cilantro, and crunchy peanuts. Light, refreshing, and perfect as a side dish or quick snack, this fiber-rich salad is ready in under 30 minutes.
Equipment
- 1-Colander
- 1 small microwave-safe bowl
- 1 large mixing bowl
- Paper Towels
Ingredients
- 1 lb cucumbers peeled and thinly sliced (preferably Persian cucumbers)
- 2 tsp salt
- ¼ cup red onion thinly sliced
- ½ cup rice vinegar
- ¼ cup sugar
- ¼ cup fresh cilantro chopped
- ⅓ cup peanuts chopped
Instructions
- Prepare Cucumbers: Start by peeling your cucumbers if needed. Persian cucumbers are ideal, but small English cucumbers work as well. Slice them thinly into rounds or half-moons, depending on preference. For added texture and to allow the dressing to soak in, you can create shallow grooves along the cucumber skin using a zester or the edge of a knife. Place all the cucumber slices in a large colander.
- Salt the Cucumbers: Sprinkle 2 teaspoons of salt evenly over the cucumber slices. Gently toss them with your hands or a spoon to ensure every slice is coated. Let the salted cucumbers sit for 10 minutes. This step draws out excess water, which helps the salad remain crisp and prevents it from becoming watery when dressed.
- Dry the Cucumbers: After 10 minutes, use a clean paper towel or kitchen cloth to gently blot the cucumber slices dry. Removing excess moisture ensures that the dressing clings to the cucumbers instead of pooling at the bottom of the bowl.
- Prepare Sweet Vinegar Dressing: In a small microwave-safe bowl, combine 1/2 cup rice vinegar and 1/4 cup sugar. Heat in the microwave for about 30 seconds, just until the sugar dissolves. Stir well to ensure a smooth, sweet, and tangy mixture. This dressing will provide the signature flavor of the Thai-style salad.
- Combine Cucumbers and Onions: Transfer the cucumber slices to a large mixing bowl. Add 1/4 cup thinly sliced red onions. The onions add a subtle sharpness that balances the sweetness of the dressing. Pour the warm rice vinegar and sugar mixture over the cucumber and onions, tossing gently to coat all pieces evenly.
- Add Fresh Cilantro: Chop 1/4 cup fresh cilantro and sprinkle it over the cucumber mixture. Gently fold the cilantro into the salad using a spatula or spoon. This adds a fresh, aromatic flavor that is essential in Thai salads. Be careful not to overmix, as you want the cucumbers to remain intact and crisp.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 20 minutes to allow the flavors to meld. The salad can be stored for up to 24 hours, making it a great option for meal prep. Chilling also enhances the crisp texture and brings out the balance of sweet, tangy, and fresh flavors.
- Garnish with Peanuts: Just before serving, roughly chop 1/3 cup of peanuts and sprinkle them evenly over the top of the salad. The peanuts add a satisfying crunch and nutty flavor that complements the tangy cucumbers and sweet dressing.
- Serve and Enjoy: Use a large spoon to transfer the salad to serving bowls or plates. This Thai cucumber salad works beautifully as a side dish to grilled meats, seafood, or as a refreshing standalone snack. Enjoy immediately for the best texture, freshness, and flavor.
Notes
- Small Persian cucumbers are preferred for their tender skin and crisp texture, but English cucumbers can be substituted. If using larger cucumbers, consider quartering them before slicing.
- Salting the cucumbers is crucial—it removes excess water, keeping the salad crisp and preventing a soggy texture.
- The vinegar-sugar mixture should be gently warmed to dissolve the sugar completely, ensuring a smooth, well-balanced dressing.
- Cilantro adds a fresh, aromatic touch; adjust the amount based on your taste preference.
- Chopped peanuts provide a satisfying crunch. Toasting them lightly enhances flavor but is optional.
