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Thai Cucumber Salad

This crisp, refreshing Thai Cucumber Salad is dressed with Thai basil, chilli paste, and sesame oil, then topped with roasted peanuts for crunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 118
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces mini cucumbers, sliced into bite-sized pieces
  • 1/2 red onion, thinly sliced
  • 1/4 cup freshly chopped Thai basil
  • 1 tablespoon chili paste, or less if you don’t want it that spicy
  • 2 teaspoons toasted sesame oil
  • 1 lime, juiced
  • kosher salt, to taste
  • 1/3 cup roasted peanuts, chopped

Equipment

  • salad bowl
  • small jug for dressing

Method
 

  1. Chop the mini cucumbers and add them to a salad bowl together with the sliced red onion and Thai basil.
  2. In a small jug, whisk the chili paste, toasted sesame oil, lime juice, and kosher salt to make the dressing.
  3. Pour the chili dressing over the cucumbers and toss to combine.
  4. Just before serving, sprinkle with the chopped roasted peanuts to prevent them from getting soggy.

Notes

Dress the cucumbers and let them chill in the fridge for 15 minutes before serving to allow the vegetables to soak up the flavors. Mixing the dressing ingredients together and then pouring them over the salad helps to distribute the flavors evenly over the cucumbers. If you are planning to make this salad a day or so ahead of time, it’s best to pre-salt the cucumbers to remove some of their liquid. To do this, toss the chopped cucumbers with a generous pinch of salt in a bowl and let them sit for 30 minutes. Pour off the liquid that is drawn out, rinse the cucumbers, and pat dry before using them in the recipe as usual. Sprinkle on the peanuts just before serving. The salad will keep in an airtight container in the fridge for up to 3 days.