Thai Cucumber Salad

A bright and refreshing salad that balances sweet, tangy, and crunchy elements, perfect as a side dish or light meal.

Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Thai

Servings 4 servings

Calories 150 kcal

2 pieces cucumbers Use fresh, firm cucumbers for the best texture.
1/4 cup rice vinegar Can substitute with lime juice for a different flavor.
2 tablespoons soy sauce
1 tablespoon sugar Adjust to taste for a sweeter salad.
1 teaspoon sesame oil
1/4 cup chopped peanuts Don't skip for added flavor and crunch.
1/4 cup fresh cilantro Chopped.
1-2 pieces red chili peppers Optional, adjust according to your spice preference.
to taste Salt Adjust to taste.

Slice the cucumbers thinly and place them in a bowl.
In a separate bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and salt.
Pour the dressing over the cucumbers and toss to coat.
Add chopped peanuts and cilantro; stir gently.
If using, slice red chili peppers and add them for heat.
Serve chilled or at room temperature.

Store leftovers in an airtight container in the refrigerator. It's best eaten within a day or two as the cucumbers may lose their crunch over time.

Keyword Cucumber Salad, Healthy Side Dish, Refreshing Salad, Thai Salad, Vegetarian Salad