Craving a vibrant, tangy, and refreshingly crisp side dish that comes together in a flash? Look no further than this Quick Thai Cucumber Salad! Perfect for balancing spicy main courses or as a light, satisfying snack on a warm day, this recipe delivers big on flavor with minimal effort.
Ingredients
- 2 medium English cucumbers (or 4-5 Persian cucumbers), thinly sliced or mandolined
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar (or palm sugar)
- 1 tablespoon fish sauce
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 small shallot, thinly sliced (optional)
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the cucumbers: Wash and thinly slice the cucumbers. If using English cucumbers, you can leave the skin on. For Persian cucumbers, slicing into thin rounds or half-moons works best. Place the sliced cucumbers in a medium bowl.
- Make the dressing: In a small bowl, whisk together the rice vinegar, granulated sugar, fish sauce, and red pepper flakes until the sugar is fully dissolved. Taste and adjust sweetness, sourness, or spice to your preference.
- Combine: Pour the dressing over the sliced cucumbers and add the thinly sliced shallot (if using). Toss gently to ensure all the cucumbers are coated.
- Chill and serve: For best results, let the salad sit in the refrigerator for at least 10-15 minutes to allow the flavors to meld. This also helps the cucumbers release some water and become even crisper.
- Garnish: Just before serving, sprinkle with chopped roasted peanuts and fresh cilantro. Serve immediately as a refreshing side dish.
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