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Thai Cucumber Salad

This vibrant Thai Cucumber Salad is a refreshing blend of crunchy cucumbers, red onions, and peanuts, perfect for any gathering or as a light meal option.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, thinly sliced Peel if desired.
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped Can substitute with mint.
  • 1/4 cup roasted peanuts, roughly chopped Can substitute with roasted cashews.
  • 1 small red chili, thinly sliced Optional for spice.
Dressing Ingredients
  • 3 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon soy sauce Can substitute with tamari or coconut aminos for gluten-free.
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method
 

Preparation
  1. Peel the cucumbers if desired, then thinly slice them using a mandoline slicer for even slices.
  2. Place the sliced cucumbers in a colander and sprinkle with salt. Allow them to sit for about 10 minutes to release excess water, then pat them dry with paper towels.
Mixing the Salad
  1. In a large mixing bowl, combine the cucumbers, red onion, cilantro, and roasted peanuts. If desired, add the sliced red chili for spice.
  2. In a separate small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, salt, and black pepper until the sugar is fully dissolved.
  3. Pour the dressing over the cucumber mixture and toss gently to combine, ensuring everything is well-coated.
Marinating and Serving
  1. Let the salad marinate in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
  2. Serve cold as a refreshing side dish or light appetizer.

Notes

Store leftovers in an airtight container in the refrigerator and enjoy within a couple of days for best flavor and crunch. Avoid freezing the salad.