Description
A refreshing and tangy Thai cucumber salad with a perfect balance of sweet, sour, and crunchy flavors.
Ingredients
- 1 lb cucumbers (peeled and thinly sliced, preferably English cucumbers)
- 2 tsp salt
- 1/2 cup rice vinegar (unseasoned)
- 1/4 cup granulated sugar
- 1/4 cup sliced red onion
- 1/4 cup chopped cilantro
- 1/3 cup chopped peanuts
Instructions
1. Place sliced cucumbers in a colander, sprinkle with salt, toss, and let sit for 10 minutes to draw out moisture. Blot dry with paper towels.
2. In a small bowl, combine rice vinegar and sugar. Microwave for 30 seconds and stir until sugar is dissolved.
3. In a large bowl, combine cucumbers and sliced red onion. Pour the vinegar mixture over the top.
4. Add chopped cilantro and toss everything together until well combined.
5. Cover and refrigerate for at least 20 minutes or up to 24 hours for deeper flavor.
6. Before serving, sprinkle chopped peanuts on top and serve chilled.
Notes
Use English cucumbers for fewer seeds and better texture.
Adjust sugar and vinegar to taste for a sweeter or tangier profile.
Add chili flakes for a spicy kick.
Best served cold and fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg