Thai Flavor
If I had to choose one Asian cuisine over another, Thai would win every single time. With its simple ingredients and bold flavors, it’s the best of the best! I’m a huge fan of Thai food, and that’s why I always try to explore and learn more about the incredible flavors it has to offer. That’s how this recipe came to life!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions, or click the “Go to Recipe” button at the top of the page!
Salad
- Cucumbers – I used English cucumbers, sliced into 1/4″ thick slices.
- Onion – Red onion, cut in half and sliced 1/4″ thick.
- Peanuts – I used roasted, crushed peanuts.
- Cilantro – Freshly chopped!
- Thai Chilies: Cut into thin slices. *These are optional to add spice!
Dressing
- Sesame Oil – You can use toasted or regular!
- Lime Juice – I used freshly squeezed!
- Fish sauce – This really enhances the flavor of the salad.
- Garlic – Fresh is best! Chopped.
- Sugar – Just granulated!
- Salt to taste.
How to Make Thai Cucumber Salad
- Combine Ingredients: Add the salad ingredients to a large salad bowl, reserving 1 tablespoon of crushed peanuts.
- Prepare the Dressing: Whisk the dressing ingredients until the sugar dissolves. Pour the dressing into the salad bowl and toss well to coat.
- Garnish and Serve: Garnish with the reserved peanuts and serve immediately.
Make it in Advance
You can make this salad the night before and let it sit in the fridge overnight so the cucumbers soak up all that delicious dressing. However, I would not recommend making this salad too far in advance as the cucumbers could become soggy. You still want that nice, crunchy texture!
