Quick Thai Cucumber Salad – Fresh & Zesty Recipe

Craving something light, bright, and bursting with flavor? This Quick Thai Cucumber Salad is your answer! In mere minutes, you can whip up a refreshing side dish that perfectly balances sweet, sour, salty, and a touch of spicy, making it an ideal accompaniment to any meal or a delightful snack on its own. It’s the ultimate fresh and zesty taste of Thailand, made simple.

Ingredients

• 2 large English cucumbers, thinly sliced (or regular cucumbers, seeded and sliced)
• 1/4 cup finely sliced red onion or shallots
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1-2 small red chilies (like bird’s eye), thinly sliced (optional, adjust to taste)
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar (or palm sugar)
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1/2 lime, juiced

Instructions

1. **Prepare the Cucumbers:** Wash and thinly slice the cucumbers. If using regular cucumbers, you might want to seed them first to prevent excess water. Place the sliced cucumbers in a medium bowl.
2. **Add Aromatics & Texture:** To the bowl with cucumbers, add the sliced red onion/shallots, chopped roasted peanuts, and fresh cilantro. If using, add the thinly sliced red chilies now for a touch of heat.
3. **Whisk the Dressing:** In a separate small bowl, combine the rice vinegar, granulated sugar, fish sauce, water, and lime juice. Whisk vigorously until the sugar is fully dissolved. Taste and adjust if needed – you’re looking for a harmonious balance of sweet, sour, and salty.
4. **Combine & Serve:** Pour the dressing over the cucumber mixture. Toss gently to ensure all ingredients are evenly coated and the flavors are well distributed.
5. **Chill (Optional) & Enjoy:** For best results, let the salad sit in the refrigerator for at least 10-15 minutes to allow the flavors to meld, though it can be served immediately. Serve fresh and enjoy this vibrant salad as a side or light snack!