Juicy Thai Cucumber Salad Recipe

Introduction

This Juicy Thai Cucumber Salad is a refreshing and tangy side dish perfect for warm weather. Crisp cucumbers tossed in a sweet and sour rice vinegar dressing are complemented by fresh cilantro and crunchy peanuts, creating a delightful mix of textures and flavors.

Ingredients

• 1/4 cup chopped cilantro
• 1 lb cucumbers, peeled and thinly sliced (preferably English cucumbers)
• 1/3 cup chopped peanuts
• 1/2 cup rice vinegar (unseasoned)
• 2 tsp salt (Diamond Crystal kosher salt recommended)
• 1/4 cup sliced red onion
• 1/4 cup granulated sugar

Instructions

1. Step 1: Place the sliced cucumbers in a colander. Sprinkle salt evenly over them and toss to coat. Let them sit for 10 minutes to draw out excess moisture. Then, use a paper towel to blot the cucumber slices dry.
2. Step 2: In a small bowl, combine the rice vinegar and sugar. Microwave for 30 seconds, then stir until the sugar is fully dissolved to create the dressing.
3. Step 3: In a large bowl, add the prepared cucumbers and sliced red onion. Pour the vinegar mixture over them, add the chopped cilantro, and stir to combine all ingredients well.
4. Step 4: Cover the salad and refrigerate for at least 20 minutes to allow flavors to meld. Just before serving, sprinkle chopped peanuts on top for crunch. Enjoy it fresh and chilled.

Tips & Variations

• Use English cucumbers to reduce bitterness and minimize seeds.
• For extra heat, add a small amount of sliced fresh chili or red pepper flakes.
• Substitute peanuts with cashews or toasted sesame seeds for a different crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. It tastes best fresh but can be enjoyed chilled the next day. Avoid adding peanuts until just before serving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, but peeling and seeding regular cucumbers is recommended to reduce bitterness and excess moisture for the best texture.

How long can I let the salad marinate?

The salad can marinate in the refrigerator for up to 24 hours for more intense flavor, but it is best eaten within this time to maintain crispness.

Juicy Thai Cucumber Salad Recipe

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★★★★★

4.5 from 173 reviews

This Juicy Thai Cucumber Salad is a refreshing and vibrant dish featuring thinly sliced cucumbers tossed in a sweet and tangy rice vinegar dressing, garnished with fresh cilantro and crunchy peanuts. Perfect as a light side or a cooling snack, this salad combines crisp textures with bold flavors inspired by Thai cuisine.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb cucumbers, peeled and thinly sliced (preferably English cucumbers)
• 1/4 cup chopped cilantro
• 1/4 cup sliced red onion
• 1/3 cup chopped peanuts

Dressing Ingredients

• 1/2 cup rice vinegar (unseasoned)
• 1/4 cup granulated sugar
• 2 tsp salt (preferably Diamond Crystal kosher salt)

Instructions

1. Salt and Drain the Cucumbers: Place the thinly sliced cucumbers in a colander, then sprinkle them evenly with 2 teaspoons of salt. Toss to coat all slices, then allow to sit for 10 minutes to release excess moisture. Afterward, blot the cucumber slices dry using a paper towel to remove as much moisture as possible.
2. Prepare the Rice Vinegar Mixture: In a small bowl, combine 1/2 cup rice vinegar and 1/4 cup granulated sugar. Microwave the mixture for 30 seconds, then stir thoroughly until the sugar has fully dissolved, creating a sweet and tangy dressing base.
3. Combine Ingredients: In a large mixing bowl, add the drained cucumber slices along with 1/4 cup thinly sliced red onion. Pour the prepared rice vinegar and sugar dressing over the vegetables. Add 1/4 cup chopped cilantro, then stir gently to mix all ingredients evenly.
4. Refrigerate and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 20 minutes to chill and allow the flavors to meld. For a stronger flavor, let it marinate for up to 24 hours. Just before serving, sprinkle a handful of chopped peanuts over the top to add a crunchy texture. Serve fresh and enjoy the refreshing flavors of this Thai-inspired cucumber salad.

Notes

• Using English cucumbers is preferred as they have fewer seeds and thinner skin, making the salad less watery and more tender.
• Be sure to blot the cucumbers dry after salting to keep the salad crisp and prevent sogginess.
• The salad can be refrigerated for up to 24 hours to enhance the flavor but is best served within that time for optimal freshness.
• For a gluten-free option, verify that the rice vinegar is unseasoned and gluten-free.
• Adjust the sugar quantity if you prefer a less sweet or more tangy dressing based on personal taste.

Keywords: Thai cucumber salad, cucumber salad, Thai salad, fresh cucumber recipe, tangy cucumber salad, crunchy cucumber salad, vegan salad