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Thai Cucumber Salad

A refreshing salad combining crisp cucumbers, red onion, and a tangy dressing with hints of spice and sweetness, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium English cucumbers Provides refreshing crunch and high water content.
  • 1 medium red onion Adds a sharp and flavorful bite.
  • 3 tablespoons unseasoned rice vinegar Offers acidity to balance the dish.
  • 1 tablespoon fish sauce Contributes savory depth with umami flavor.
  • 1 tablespoon agave nectar Sweetens the salad with a light touch.
  • 1 medium red chili pepper Brings a hint of spice to awaken the palate.
  • 1/4 cup minced cilantro Adds freshness and a herbal note.
  • 1/4 cup peanuts Introduces a crunchy texture and nutty flavor.

Method
 

Preparation
  1. Cut the cucumbers in half lengthwise and then in 1/4-inch slices, on the diagonal.
  2. Place the cucumber slices in a serving dish, along with the red onion slices.
Making the Dressing
  1. In a small bowl, combine rice vinegar, fish sauce, and agave nectar. Whisk to combine.
  2. Add the red chili pepper or dried chile flakes, if using.
Assembly
  1. Just before serving, toss the cucumber and onion mixture with the dressing.
  2. Top the salad with the chopped cilantro and peanuts. Toss well and serve.

Notes

For a bolder flavor, let the salad sit for a few minutes before serving to allow the ingredients to marinate. Store leftovers in an airtight container for up to 2 days. Great for meal prep!