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Thai Cucumber Salad

Thai Cucumber Salad
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Ingredients

Scale

For the salad:

  • 4 cups sliced cucumbers (about 2 English/seedless cucumbers or 5–6 Persian cucumbers)
  • 1 green onion, sliced
  • 2– 3 Tbsp minced cilantro (or, you can substitute 1 Tbsp mint + 1 Tbsp basil)

For the Dressing:

  • 1/3 cup rice vinegar
  • 2 Tablespoons Thai sweet chili sauce
  • 1/4 teaspoon toasted sesame oil (optional)
  • salt and pepper, to taste
  • 1/2 teaspoon sesame seeds
  • Red chile flakes, to taste
  • Crushed peanuts (optional)

Instructions

    1. First, Make The Dressing. In a small bowl, combine rice vinegar, sweet chili sauce, and toasted sesame oil. Whisk or stir to combine. (You can mix the dressing up a day in advance, if needed!)
    2. Combine Salad Ingredients. In a large bowl, combine sliced cucumbers, green onion, and cilantro.
    3. Toss With Dressing. Drizzle the salad with the dressing and gently stir to combine, until everything is well blended and evenly coated. (It will seem like a lot of dressing!) Taste and season with salt or pepper, to taste.
    4. Garnish. Finish the salad by sprinkling with sesame seeds, red pepper flakes, crushed peanuts, more cilantro, or even some sliced red chilis, if you can find them.
  1. Serve & Store. Enjoy right away, or chill in an airtight container until ready to enjoy. This salad is best enjoyed within 2-3 hours of making it so that the cucumbers are crisp, but leftovers can be stored up to 3-4 days. The cucumbers will continue to marinate and soften with time.

Nutrition

Keywords: thai cucumber salad, refreshing salad, gluten-free salad, dairy-free salad, summer side dish, thai-inspired salad

Find it online: https://alexandrarecipes.com/thai-cucumber-salad/