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Thai Cucumber Salad

Thai Cucumber Salad Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 2 medium English cucumbers (or 4 Persian cucumbers), thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 to 2 Thai bird's eye chilies, thinly sliced
  • 2 tbsp chopped roasted peanuts
  • 2 tbsp fresh cilantro leaves
  • 3 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sugar (white or coconut)

Method
 

  1. Slice cucumbers and red onion; place in a large bowl.
  2. Whisk lime juice, fish sauce, soy sauce, sugar, and sliced chilies until sugar dissolves.
  3. Pour dressing over cucumbers, toss, and sprinkle with peanuts and cilantro. Serve immediately.

Notes

This salad is best eaten right after tossing. If you want to prep ahead, keep the dressing separate and toss just before serving. Any leftovers can be stored in the fridge for up to a day and drained before eating.