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–+ servings
Thai Cucumber Salad

Delicious Thai Cucumber Salad: A Refreshing Crunchy Delight

Experience the fresh, crunchy goodness of Thai Cucumber Salad, a quick and healthy dish full of flavor.
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Prep Time 20 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cucumbers Persian cucumbers are ideal for their crispness
  • 1 teaspoon Salt
  • 1 small Red Onion Can be substituted with shallots
  • 1 cup Fresh Cilantro Can swap for fresh mint or Thai basil
For the Dressing
  • 1/4 cup Rice Vinegar Apple cider vinegar works as an alternative
  • 2 tablespoons Sugar Replace with honey or a sugar substitute for lower calories
For the Garnish
  • 1/4 cup Chopped Peanuts Consider sunflower seeds for a nut-free variant

Equipment

  • Colander
  • Mixing bowl
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Slice Persian cucumbers into thin rounds. Place them in a colander, sprinkle with salt, and let sit for about 10 minutes. Blot with paper towels before use.
  2. Combine rice vinegar and sugar in a microwave-safe bowl. Microwave for 30 seconds, stir until sugar dissolves.
  3. In a large mixing bowl, add cucumbers and sliced red onion. Pour vinegar dressing over and toss gently.
  4. Chop fresh cilantro and stir into the salad. Cover and refrigerate for at least 20 minutes.
  5. Toss salad before serving and sprinkle with chopped peanuts.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh. Store leftovers in the fridge for up to 24 hours.

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