Juicy Thai Cucumber Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/juicy-thai-cucumber-salad-recipe/
