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–+ servings
Thai Cucumber Salad

Zesty Thai Cucumber Salad: A Refreshing Summer Delight

This Thai Cucumber Salad is a vibrant, crunchy side dish perfect for summer gatherings, combining sweet, tangy flavors.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large English cucumbers Use for fewer seeds.
  • 1 teaspoon Salt
  • 1 medium Red Onion Thinly sliced for better texture.
  • 1 medium Jalapeno Peppers Remove seeds and pith to reduce heat.
  • 1/4 cup Cilantro Ensure it's fresh for the best flavor.
  • 1/2 cup Peanuts Substitutable with cashews.
For the Dressing
  • 1/4 cup Rice Wine Vinegar Can be replaced with apple cider vinegar.
  • 1 tablespoon Sugar

Equipment

  • mixing bowl
  • Small Bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Thai Cucumber Salad
  1. In a large mixing bowl, combine the sliced cucumbers with a generous sprinkle of salt. Toss gently and let sit in the fridge for 10–15 minutes.
  2. Add the thinly sliced red onion, finely chopped jalapeño peppers, and fresh cilantro leaves to the cucumbers. Toss in the peanuts and mix carefully.
  3. In a small bowl, whisk together the rice wine vinegar and sugar until the sugar dissolves completely. Adjust sweetness if needed.
  4. Pour the dressing over the cucumber mixture and toss gently until everything is evenly coated. Chill in the refrigerator for at least 15 minutes before serving.
  5. Transfer the Thai Cucumber Salad to a serving platter, garnishing with extra peanuts and cilantro if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Allow cucumbers to sit with salt for 10–15 minutes to draw out moisture, and always use fresh cilantro for a vibrant flavor.

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