This refreshing Thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make! Thinly sliced cucumbers are tossed in a sweet and savory dressing along with red onions, peanuts and herbs for the perfect side dish.
I happen to love Thai food, and I often make a full Thai meal at home with Thai noodles, peanut chicken, Thai chicken curry and this simple yet satisfying cucumber salad.
I posted this Asian cucumber salad recipe a few weeks ago, and you all loved it so much that I decided another one was in order. This time around I’ve got a Thai cucumber salad, and it’s so delicious that I may or may not have eaten the entire batch for lunch one day! Every time we go to a Thai restaurant, my husband orders chicken satay. And when they bring out the satay, they bring out this tiny bowl of cucumber salad to go along with it but it’s never enough! This recipe tastes just like the restaurant version, and it’s crazy simple to make.
3X
- ▢ 1 lb cucumbers, peeled and thinly sliced I prefer the small persian cucumbers
- ▢ 2 teaspoons salt
- ▢ 1/4 cup thinly sliced red onion
- ▢ 1/2 cup rice vinegar
- ▢ 1/4 cup sugar
- ▢ 1/4 cup chopped fresh cilantro
- ▢ 1/3 cup chopped peanuts
INSTRUCTIONS
- Place the cucumbers in a colander and sprinkle the salt over them.
- Toss to coat the cucumber slices in salt. Let sit 10 minutes.
- Use a paper towel to blot the cucumber slices dry.
- Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
- Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
- Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
- Sprinkle the peanuts over the top, then serve.