Tasty Thai Cucumber Salad
A light and refreshing salad bursting with flavors, perfect for quick dinners or festive meals.
Ingredients
Main Ingredients
- 3 large large cucumbers (English or Persian), thinly sliced For delicate crunch.
- 1 small small red onion, finely sliced Soak briefly in cold water to tame the bite.
- 1/2 cup fresh cilantro, roughly chopped Substitute mint for a cooling twist.
- 2 small small red chilies or 1/2 teaspoon chili flakes Adjust to your comfort level.
- 3 tablespoons rice vinegar Adds gentle tang (sub: apple cider vinegar).
- 2 tablespoons lime juice, fresh squeezed For zing.
- 1 tablespoon fish sauce Umami depth (sub: soy sauce for vegetarian/vegan).
- 1 tablespoon honey or maple syrup Balances the acidity.
- 1 tablespoon toasted sesame oil Nutty aroma that makes this feel indulgent.
- 2 tablespoons toasted sesame seeds For texture and toasty flavor.
- 1 pinch salt
- 1 grind black pepper
Instructions
Preparation
- Wash and thinly slice the cucumbers. Scoop out a little of the seedy center if desired.
- Thinly slice the red onion and soak it in cold water for 5 minutes to soften the sharpness, then drain.
Dressing
- In a small bowl, whisk together rice vinegar, lime juice, fish sauce (or tamari), honey, and toasted sesame oil until glossy. Adjust for balance to achieve a bright, lively mix of sour and sweet.
Assembly
- Add the drained onions, chopped cilantro, and sliced chilies to the cucumbers.
- Pour the dressing over and toss gently to coat everything evenly.
- Sprinkle with toasted sesame seeds, add a pinch of salt and pepper, and let the salad sit for 5-10 minutes to allow flavors to mingle.
Serving
- Transfer to a serving bowl and serve immediately.
Notes
For a vegan version, replace fish sauce with tamari and use maple syrup. For extra crunch, add thinly sliced carrots or toasted peanuts. Stir in yogurt for a creamier texture.