I’ve made this Thai Cucumber Salad a few times now. I love it because it embraces all the flavors that make Thai food so fantastic…salty, sweet, sour and spicy. And not to mention how super simple it is to toss together.
I use English or Persian cucumbers in this Thai cucumber salad…no need to peel them or seed them. One less step and I’m all for simplicity. The dressing is made with fish sauce (you could sub vegan fish sauce or soy sauce if you want), lime juice and zest, garlic, palm sugar and Sriracha. I love using palm sugar in Thai food, but you could certainly replace it with regular sugar if that’s what you prefer (you might need to adjust the amount so it’s not too sweet). And if you don’t have Sriracha, try some Thai chili paste or dried red pepper flakes, or even a chopped jalapeño, really any type of chili you like to give it spice. Again, just be sure to taste along the way so you get the balance of flavors the way you like it. I used both cilantro and mint but you could use just one of them if you like. The chopped peanuts on top are the perfect crunchy compliment!
Slice the cucumbers as I did above, or get all fancy and use a Spiralizer to get some curly cucumber slices as I did below.Print
Thai Cucumber Salad
- 2 English cucumbers, sliced (or a few Persian cucumbers)
- 2 green onions, sliced
- 1/2 C. chopped cilantro or mint
- 1 lime, juiced
- Zest from lime
- 2 Tbls. fish sauce
- 2 Tbls. palm sugar
- 2 garlic cloves, minced
- 1 tsp. Sriracha
- 1/2 C. chopped, dry roasted peanuts
- In salad bowl whisk together the lime juice, lime zest, fish sauce, palm sugar, garlic and Sriracha.
- Slice cucumbers in half lengthwise, then slice into thin, half moon shaped pieces. Add to bowl with dressing. Add sliced green onions and cilantro or mint. Toss well. Refrigerate until ready to serve.
- When ready to serve, mix salad again, then top each serving with chopped peanuts.