Thai Cucumber Salad
Crisp, refreshing, and packed with bold flavors! A perfect balance of sweet, tangy, and savory, finished with crunchy crushed peanuts for extra texture.
Servings: 3
Ingredients
- 1 English Cucumber
- 1 small Shallot thinly sliced
- 3 tablespoons Fresh Cilantro roughly chopped
- ¼ cup Roasted Peanuts roughly chopped
- Kosher Salt to taste
Dressing
- 1 ½ tablespoons Fish Sauce
- 2 teaspoons Dark Brown Sugar or light brown sugar
- 1 tablespoon Lime Juice
- 1 clove Garlic grated or finely minced
- 1 Thai Chili thinly sliced (or about 1/4 tsp red pepper flakes)
Instructions
- In a large bowl, whisk together all the dressing ingredients until the sugar is fully dissolved.
- Slice the cucumber in half lengthwise, then cut into 1/4-inch thick half-moons. Add the sliced cucumber to the bowl with the dressing. Next, add the thinly sliced shallots and roughly chopped cilantro.
- Toss everything together until evenly coated. If time allows, cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to enhance the flavors.
- Before serving, remove the salad from the fridge and taste. Adjust seasoning with a pinch of kosher salt, if needed. Garnish with chopped peanuts just before serving for added crunch.
Notes
- I suggest serving this Thai Cucumber Salad recipe with my Thai Peanut Chicken.
Nutrition
Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 763mg | Potassium: 303mg | Fiber: 2g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
