Fresh Thai Cucumber Salad
Sliced fresh cucumbers with a dressing featuring sweet chili sauce. Cilantro, green onion, and salted peanuts add to the flavor!
Ingredients
SALAD for Twelve (see Notes for serving 2):
- 6 English cucumbers
- ⅓ cup cilantro
- ⅓ cup green onion
- 1 ½ cups roasted and salted peanuts
DRESSING:
- ⅓ cup sweet chili sauce (we use Mae Ploy brand)
- ⅓ cup rice vinegar
- 1 tablespoon sesame oil (optional)
Instructions
SALAD:
- Wash cucumbers and peel in alternating strips, leaving some skin between peeled sections for texture and color. Cut lengthwise into fourths and slice.
- Place cucumbers in a serving bowl lined with paper towels in the refrigerator while preparing the remaining ingredients.
- Chop cilantro and onion. Set aside. Coarsely chop peanuts and place in a small bowl.
- In a small bowl or jar, whisk all dressing ingredients together.
- Before combining ingredients, blot cucumbers with a dry paper towel to remove excess water. Remove the paper towel lining the bowl. Add cilantro and onions to the bowl with cucumbers.
- Right before serving, pour dressing over salad, folding together until evenly coated. Sprinkle with peanuts and fold again. Serve immediately.
Notes
- If English cucumbers are not available or you want to use traditional garden cucumbers, remove the seeds for best results when making this salad.
- We often serve the peanuts on the side to avoid soft peanuts. The crunch and salty flavor adds to this refreshing salad.
- When making Fresh Thai Cucumber Salad for two, use the quantities listed below: Yield: 2 servings. Prep Time: 5-7 minutes SALAD: 1 English cucumber 1 tablespoon cilantro 1 tablespoon green onion ¼ cup roasted and salted peanuts DRESSING: 1 tablespoon sweet chili sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil (optional)