Thai Cucumber Salad

This Thai cucumber salad is a refreshing dish that tastes just like the restaurant version.

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Prep Time 25

Cook Time 1

Resting Time 10

Total Time 26

Course Salad

Cuisine Asian

Servings servings

Calories 143 kcal

Equipment

colander
small bowl
large bowl
microwave

Ingredients

Cucumber Mixture

1 lb cucumbers, peeled and thinly sliced preferably small Persian cucumbers
2 teaspoons salt
¼ cup thinly sliced red onion
½ cup rice vinegar
¼ cup sugar
¼ cup chopped fresh cilantro
⅓ cup chopped peanuts

Instructions

Preparation Steps

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.

Notes

I use small cucumbers (Persian style) for this recipe, because that's what my Thai restaurant uses. If you can't find the little cucumbers, try an English cucumber that's been quartered and sliced.

Nutrition

Serving: 1servingCalories: 143kcalCarbohydrates: 26gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 891mgFiber: 1gSugar: 12g

Keyword Asian salad, cucumber, fresh salad, Healthy Salad, salad, Thai Cucumber Salad

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