Thai Cucumber Salad

Super simple and super delicious. Just a few ingredients are needed to give this fresh salad a burst of flavor. If you’re not used to cooking with rice vinegar, it has a much milder flavor than other types of vinegar and it can be found in the Asian section at your local grocery store. Toasted sesame oil is often used as a flavor enhancer in many Asian cuisines. This is a refreshing alternative to the typical cucumber salad. Enjoy!

Thai Cucumber Salad

1/3 C. rice vinegar
2 Tbsp. sugar (or sugar substitute of choice)
1/2 tsp. toasted sesame oil
1/4 to 1/2 tsp. red pepper flakes
1/2 tsp salt

2 large cucumbers
3 green onions
1/4 C. chopped peanuts (optional)

In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.

Peel and slice the cucumber and place in a large bowl. If you use an English cucumber there is no need to peel.

If using peanuts, chop into smaller pieces. Slice the green onions.

Add the dressing, peanuts, and green onions to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Serves 6
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