Juicy Thai Cucumber Salad Recipe

Introduction

This Juicy Thai Cucumber Salad is a refreshing and flavorful side dish perfect for warm days. Crisp cucumbers are marinated in a sweet and tangy rice vinegar dressing, balanced with fresh cilantro and crunchy peanuts. It’s a light, vibrant salad that complements any meal.

Ingredients

• 1/4 cup chopped cilantro
• 1 lb cucumbers (peeled and thinly sliced, preferably English cucumbers for fewer seeds)
• 1/3 cup chopped peanuts (for a nice crunch)
• 1/2 cup rice vinegar (unseasoned rice vinegar works best for controlling flavor)
• 2 tsp salt (Diamond Crystal kosher salt is great for brining)
• 1/4 cup sliced red onion
• 1/4 cup granulated sugar

Instructions

1. Step 1: Salt and drain the cucumbers. Place the sliced cucumbers in a colander, sprinkle salt over them, and toss to coat evenly. Let sit for 10 minutes to draw out excess moisture. Then blot the slices dry with a paper towel to remove as much moisture as possible.
2. Step 2: Prepare the rice vinegar mixture. In a small bowl, combine the rice vinegar and sugar. Microwave for 30 seconds, then stir until the sugar dissolves completely to create the sweet and tangy dressing.
3. Step 3: Combine ingredients. In a large bowl, add the prepared cucumber slices and sliced red onion. Pour the rice vinegar mixture over them, add chopped cilantro, and stir gently until well combined.
4. Step 4: Refrigerate and serve. Cover the bowl and chill the salad for at least 20 minutes to allow flavors to meld. For more intense flavor, marinate up to 24 hours. Just before serving, sprinkle chopped peanuts on top for crunch.

Tips & Variations

• Use English cucumbers for fewer seeds and a crisp texture.
• For a spicy kick, add thinly sliced fresh chili or a dash of chili flakes to the dressing.
• Swap peanuts for toasted cashews or almonds if preferred.
• If you like a more acidic bite, adjust the rice vinegar quantity to taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release more liquid over time, so drain excess moisture before serving. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but they may have more seeds and extra moisture. Peeling and seeding them can help maintain the salad’s crispness.

How long can I marinate the salad before it becomes soggy?

The salad is best enjoyed within 24 hours of marinating. Beyond that, the cucumbers might become too soft and release too much water, affecting the texture.

Juicy Thai Cucumber Salad Recipe

Print Recipe

★★★★★

4.4 from 98 reviews

This Juicy Thai Cucumber Salad is a refreshing and crisp side dish featuring thinly sliced cucumbers tossed in a sweet and tangy rice vinegar dressing, complemented by fresh cilantro, red onion, and crunchy peanuts. Perfectly salted cucumbers are drained to maintain their crispness, then coated in a flavorful dressing that brightens up any meal with a burst of Thai-inspired flavors.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb cucumbers, peeled and thinly sliced (preferably English cucumbers)
• 1/4 cup chopped cilantro
• 1/4 cup sliced red onion
• 1/3 cup chopped peanuts

Dressing Ingredients

• 1/2 cup rice vinegar (unseasoned)
• 1/4 cup granulated sugar
• 2 tsp Diamond Crystal kosher salt (or equivalent kosher salt)

Instructions

1. Salt and Drain the Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle salt evenly over them. Toss to coat thoroughly, then let them sit for 10 minutes to draw out excess moisture. Afterward, pat the cucumber slices dry with paper towels to remove as much water as possible, ensuring a crisp salad.
2. Prepare the Rice Vinegar Mixture: In a small microwave-safe bowl, combine the rice vinegar and granulated sugar. Microwave for 30 seconds, then stir well until the sugar is fully dissolved. This creates the sweet and tangy dressing that complements the cucumbers perfectly.
3. Combine Ingredients: In a large mixing bowl, add the drained cucumbers, sliced red onion, and chopped cilantro. Pour the rice vinegar and sugar dressing over the vegetables and toss everything together gently but thoroughly, ensuring every slice is coated in the flavorful dressing.
4. Refrigerate and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 20 minutes to let the flavors meld. For an even more intense flavor, you can marinate it for up to 24 hours. Just before serving, sprinkle the chopped peanuts over the top for a satisfying crunch. Serve chilled and enjoy this refreshing Thai-inspired cucumber salad.

Notes

• Using English cucumbers is preferred as they have fewer seeds and a milder flavor, but regular cucumbers can be used.
• Patting the cucumber slices dry after salting is crucial to prevent the salad from becoming soggy.
• The salad can be prepared up to 24 hours in advance to deepen the flavors.
• For a spicier version, consider adding thinly sliced fresh chili or a dash of chili flakes.

Keywords: Thai cucumber salad, cucumber salad, Thai salad, rice vinegar dressing, easy salad recipe, refreshing side dish