This Thai Cucumber Salad has all the yummy flavors that make Thai food so fantastic…salty from the fish sauce, sweet from the palm sugar, sour from the lime and spicy from the Sriracha. And not to mention how super simple it is to toss together. I can only imagine how fantastic it would be with homegrown cucumbers this summer!
This past weekend it was nearly 65 degrees in Washington, DC, and after a long, cold winter, it was time to open a window and make something that reminded me of warmer days. I had a couple extra english cucumbers in the refrigerator and first thought I’d make my Tomato, Cucumber & Feta salad, but had neither tomatoes nor Feta so I went this route instead. Boy am I glad I did. It hit the spot!
I love to use English cucumbers because you don’t have to peel them or seed them. One less step and I’m all for simplicity. The dressing is made with fish sauce, 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. This dish would be awesome with mint, but I used cilantro since that’s what I had on hand. Again, use whichever you prefer. And don’t leave off the chopped peanuts on top. They’re the perfect, crunchy compliment to this Thai cucumber salad.
(Updated: I made this salad again and used my spiral slicer (affiliate link) to get some curly cucumber slices. I think it makes a pretty salad, but you could certainly slice the cucumbers any way you like.)Print
Thai Cucumber Salad
- 2 English cucumbers, sliced
- 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.