Description
A light, crunchy, and flavor-packed Thai cucumber salad made with a sweet chili dressing, roasted peanuts, and fresh herbs. Perfect as a summer side or paired with your favorite Thai dishes.
Ingredients
1 lb (500g) cucumber, peeled and cut into bite-sized pieces
1/4 teaspoon salt
1/4 small red onion, thinly sliced
2 tablespoons roasted peanuts, chopped
1 tablespoon fresh cilantro, chopped
Instructions
1. Sprinkle salt over the chopped cucumbers, toss well, and refrigerate for 10–15 minutes.
2. Meanwhile, combine sugar, water, Thai sweet chili sauce, and vinegar in a saucepan. Heat just until the sugar dissolves and the mixture slightly thickens. Let it cool.
3. Drain the cucumbers (do not rinse) and place them in a mixing bowl with the red onions.
4. Pour the cooled dressing over the cucumber mixture and toss gently to combine.
5. Top with chopped peanuts and cilantro right before serving.
6. Serve immediately for best texture and flavor.
Notes
Use fresh, firm cucumbers for the crunchiest texture.
Salting and chilling the cucumbers draws out excess water, preventing sogginess.
Adjust the sugar and vinegar levels to your taste preference.
Add peanuts and herbs just before serving to keep them crisp.
Not ideal with frozen cucumbers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Summer Veggies Recipes
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 139
- Sugar: 21g
- Sodium: 454mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg