Thai Cucumber Salad with Peanuts
This sweet and tangy cucumber salad is a cool, crunchy side for spicy dishes. Salting the cucumbers first draws out water so they stay crisp in the dressing, and chopped peanuts add a savory crunch. Serve it with grilled chicken, satay or curry.
Preparation Steps
Put the cucumber slices in a colander, sprinkle with the salt and toss to coat. Let them drain for 10 minutes.
Blot the cucumbers dry with paper towels, pressing gently to remove as much liquid as possible.
Warm the rice vinegar and sugar in the microwave for about 30 seconds, or in a small pan over low heat, and stir until the sugar dissolves. Let it cool slightly.
Combine the cucumbers and red onion in a large bowl and pour the vinegar mixture over them.
Stir in the cilantro, cover and refrigerate for at least 20 minutes, or up to 24 hours.
Scatter the peanuts over the top just before serving.
Tips & Variations
- Add the peanuts at the last minute so they stay crunchy.
- Add a sliced red chili or a pinch of red pepper flakes for heat, or a splash of fish sauce for depth.
- Store covered in the fridge for up to 2 days; the cucumbers soften the longer they sit.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!