Crunchy Thai Cucumber Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 English cucumbers, sliced 1/4" thin
02 -
1/2 red onion, halved and sliced 1/4" thin
03 -
1/3 cup roasted peanuts, crushed
04 -
1/4 cup fresh cilantro, chopped
05 -
1-2 Thai chilies, sliced thin (optional)
→ Dressing
06 -
2 teaspoons toasted or regular sesame oil
07 -
2 tablespoons lime juice
08 -
1 tablespoon fish sauce
09 -
1 clove garlic, minced
10 -
1 1/2 tablespoons granulated sugar
11 -
1/4 teaspoon salt, or to taste
# Instructions:
01 -
In a large salad bowl, combine the sliced cucumbers, red onion, crushed peanuts (reserve about 1 tablespoon for garnish), chopped cilantro, and Thai chilies if using.
02 -
In a small bowl, whisk together the sesame oil, lime juice, fish sauce, minced garlic, sugar, and salt until the sugar completely dissolves.
03 -
Pour the freshly made dressing over the salad ingredients and toss everything together until well coated. Sprinkle the reserved crushed peanuts on top as a garnish and serve immediately for the best crunch and flavor.
# Notes:
01 -
This refreshing Thai Cucumber Salad brings together crunchy vegetables and bold Asian flavors for a light and delicious side dish.
02 -
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, though the cucumbers may release more water over time.