Description
This Thai Cucumber Salad is crisp, refreshing, and full of flavor. With crunchy cucumbers, peanuts, cilantro, and a tangy-sweet-spicy dressing, it’s a quick and vibrant dish that’s perfect as a side, appetizer, or light lunch. Ready in just 10 minutes, it’s the ultimate refreshing salad with a Thai twist.
Ingredients
1 lb English cucumbers
⅓ cup red onion, thinly sliced
¼ cup peanuts, chopped
1 garlic clove, grated
2 tbsp rice vinegar
2 tbsp fresh lime juice
2 tbsp cilantro, chopped
2 tbsp monk fruit or allulose sweetener (or sugar/honey)
1 tbsp Sambal chili paste
2 tsp toasted sesame oil
1 tsp sesame seeds
1 tsp salt
Instructions
Wash cucumbers and slice thinly on the bias (optional: peel strips for a pattern).
In a small bowl, whisk together rice vinegar, lime juice, garlic, Sambal, sesame oil, sweetener, and salt until smooth.
In a large salad bowl, combine cucumbers, red onion, peanuts, sesame seeds, and cilantro.
Pour dressing over vegetables and toss gently until evenly coated.
Let salad rest for 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
English cucumbers stay crisp and don’t require seeding.
Adjust Sambal to control spiciness.
Add roasted cashews, fried shallots, or extra herbs for variation.
For best crunch, add peanuts just before serving.
Meal prep: store dressing separately and toss with veggies before serving.
- Prep Time: 10 minutes (+ optional 30 minutes resting)
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American