A refreshing Thai cucumber salad with sweet and spicy flavors of crisp cucumbers, chilies, fish sauce, lime juice, sugar and crunchy peanuts.
Today we’re making a Thai cucumber salad with the fresh flavors of cool and crisp cucumber, red onions and carrots tossed in a tangy, sweet and spicy dressing made with Thai chiles, fish sauce, lime juice and a little bit of sugar to balance off the flavors. Then we’re topping it off with chopped crunchy peanuts to add a delicious crunch factor.
This is a lovely chilled salad that embraces sweet and sour flavors and ends with a crunchy note. The cool salad balances off the subtle heat of this dish and it’s the perfect companion for spicy Thai dishes, which will refresh and soothe the palate. For more cucumber salads that work to balance off the spice level of other dishes, try this cucumber and pineapple salad or cucumber raita.
Some well-known Thai favorites like beef Massaman curry, Panang curry chicken, or Green curry will leave your mouth burning. While it’s good to reach for the nearest glass of water, something like this salad will balance the heat off nicely and pairs wonderfully with a bowl of white rice. Bonus points for how healthy and refreshing it is!
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Thai Cucumber Salad
- Yield: 2 1x
Description
A refreshing Thai cucumber salad with sweet and spicy flavors of crisp cucumbers, chilies, fish sauce, lime juice, sugar and crunchy peanuts.
Ingredients
- 1 large garden cucumber, peeled, halved lengthwise and sliced into paper-thin slices
- 1/4 cup shredded carrots
- 1/2 medium red onion, thinly sliced
- 2 birds’ eye chilies, crushed (see note)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 3 tablespoons roasted peanuts, coarsely chopped
Instructions
- Mix all the ingredients together, making sure to separate the cucumber slices.
- Refrigerate for at least an hour and serve chilled.
- Enjoy!
Notes
- If you can’t find bird’s eye chile peppers, also known as Thai chiles, you can substitute it with a few dashes of red pepper flakes.
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