Thai Cucumber Salad

Thinly sliced cucumbers tossed in a sweet and spicy sauce along with red onions, peanuts, and cilantro a delicious refreshing side dish.

Course Sides

Cuisine Asian

Keyword cucumber salad, Thai salad

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 134kcal

Author Wendie Williams

Ingredients

2-3 large English cucumbers sliced ¼ inch thin
1 teaspoon salt
½ red onion halved and sliced ¼ inch thin
½ cup peanuts chopped
¼ cup fresh cilantro chopped
3 tablespoons sweet chili sauce
2 tablespoon honey or granulated sugar
1 teaspoon sesame oil
2 tablespoons lime juice
1 clove garlic minced
Pinch of red pepper flakes
Salt to taste

Instructions

Place 1/2 of the sliced cucumbers in a strainer and sprinkle 1/2 teaspoon of salt over them, then place the second layer, followed by the remaining 1/2 teaspoon of salt. Let sit for about 15-20 minutes, rinse, put on a paper towel, and pat dry. (This step is optional but allows the cucumbers to stay crisp longer.)
Place the sliced cucumbers, onions, peanuts, and cilantro in a large bowl and set aside.
In a small bowl add the sweet chili sauce, honey, sesame oil, lime juice, garlic, and red pepper flakes, and mix until combined.
Pour the sauce over the cucumbers and toss until coated. Add salt to taste and serve!

Video

Notes

I like to use English cucumber because they are fewer seeds. But you can use whatever type you prefer.

Don’t skip salting the cucumbers it helps them stay crisp when tossed with the dressing.

To get those tiny groves on the side of the cucumber. Use a potato peeler and run a strip down the side then leave a gap of green peel and run the peeler down the side again.

Nutrition