This Fresh Thai Cucumber Salad is bright and crunchy, perfect for a hot day. It features cool cucumbers, fresh herbs, and a zesty dressing that really wakes up your taste buds!
I love how quick it is to whip up—just chop, toss, and enjoy! It’s great on its own or alongside grilled meats. Plus, it makes me feel fancy with minimal effort. 🥒✨
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are the star of the dish. I recommend using English or Persian cucumbers for their thin skin and minimal seeds, making slicing easy. If you’re in a pinch, any cucumber variety would work, just peel off the skin if it feels thick.
Red Onion: Red onions add sweetness and a mild bite. If red onions aren’t available, try sweet onions or green onions for a milder flavor. For a more delicate taste, soak slices in cold water for a few minutes before using.
Carrot: A crunchy jolt of color! If you don’t have carrots, bell peppers or daikon radish can be great alternatives, adding both crunch and freshness.
Herbs: Fresh cilantro and mint brighten the flavor. If you don’t like cilantro, parsley can be a mild substitute. Dried herbs won’t give the same freshness, so stick with fresh whenever possible.
Fish Sauce: This adds depth to the dressing. For a vegetarian option, you can use soy sauce or coconut aminos, adjusting the salt level accordingly.
How Do You Get the Perfect Crunch in a Cucumber Salad?
To keep your cucumber salad crunchy, start by slicing cucumbers just before serving. If you slice them too early, they can release excess water and become soggy. I also recommend sprinkling salt over the cucumbers and letting them drain for about 10 minutes, then pat them dry before mixing.
- Cut cucumbers and sprinkle salt on them for preventive measures.
- Combine ingredients right before serving to maintain texture and freshness.
Fresh Thai Cucumber Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 carrot, julienned or shredded
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh mint leaves, chopped
- 2 green chilies, thinly sliced (adjust to taste)
- 2 tbsp roasted peanuts, crushed (optional)
For the Tangy Dressing:
- 3 tbsp rice vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp fish sauce
- 1 tbsp sugar (palm sugar preferred)
- 1 clove garlic, minced
- 1 tsp chili flakes (optional)
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare, making it a quick and easy dish to whip up. Allow an additional 10 minutes for the flavors to mingle after you’ve tossed everything together. In total, you’ll be done in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by thinly slicing the cucumbers and red onion. Then, julienne or shred the carrot. Place all the veggies in a large mixing bowl. This is where the magic begins!
2. Add the Fresh Herbs and Chilies:
Next, add the chopped cilantro, mint leaves, and sliced green chilies to your bowl of vegetables. The herbs will give your salad a fragrant touch.
3. Make the Tangy Dressing:
In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, sugar, minced garlic, and chili flakes (if using). Keep whisking until the sugar is completely dissolved and your dressing is well combined.
4. Combine Everything:
Pour the tangy dressing over the bowl of vegetables and herbs. Toss gently to ensure that everything is coated evenly with that delicious dressing. Yum!
5. Let It Rest:
Allow your salad to sit for at least 10 minutes. This step is important because it lets all those incredible flavors meld together beautifully.
6. Final Touches:
Just before serving, sprinkle the crushed roasted peanuts over the salad for a delightful crunch. It looks good and tastes even better!
7. Serve and Enjoy:
Your fresh Thai cucumber salad is now ready to be served! Enjoy it chilled or at room temperature as a refreshing side dish that will brighten up any meal. Bon appétit!
Can I Use Different Types of Cucumbers?
Absolutely! While English or Persian cucumbers are ideal for their thin skin and minimal seeds, you can use any cucumber variety. If using garden cucumbers, consider peeling the skin to reduce bitterness and remove excess seeds for a crisper texture.
Can I Make This Salad Ahead of Time?
Yes, but it’s best to prepare the salad and dressing separately if making ahead. You can chop the vegetables and store them in the fridge for up to a day. Mix in the dressing just before serving to keep the cucumbers crunchy and fresh!
How Do I Adjust the Spice Level?
To control the heat, simply adjust the quantity of the green chilies or omit them completely if you prefer a milder flavor. You can also add chili flakes to taste, ensuring you suit your spice preference.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to develop, but the cucumbers will lose their crunch over time, so it’s best to consume them sooner rather than later!
