Thai Cucumber Salad – A Summertime Staple!

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Thai Cucumber Salad

This light cucumber salad has the perfect balance of sweet, spicy & delicious. The herbs will add a flavor punch, while the peanuts add a welcome salty crunch.

Essentially, you could make a meal out of this salad, it’s that good!

Try serving this salad with Asian-Glazed Chicken Wings or as a side salad to seafood.

This salad is super crisp served right away and still delightful the next day, albeit a little softer. Either way, you’re going to love how incredibly easy and tasty this Thai cucumber salad recipe is!

Thai Cucumber Salad
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Thai Cucumber Salad
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Ingredients
  • 1/2 cup rice wine vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 English cucumber sliced
  • 1/2 a medium red onion sliced
  • 2 teaspoons sambal oelek (chili garlic sauce)
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
  • 1/4 cup chopped lightly salted roasted peanuts
Ingredients
  • 1/2 cup rice wine vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 English cucumber sliced
  • 1/2 a medium red onion sliced
  • 2 teaspoons sambal oelek (chili garlic sauce)
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon chopped fresh mint
  • 1/4 cup chopped lightly salted roasted peanuts
Recipe Instructions
  1. In a small saucepan, add the rice wine vinegar, sugar and salt. Bring to a boil, reduce to medium and simmer until syrupy. About 5 minutes.
  2. Pour the vinegar syrup into a mixing bowl to cool.
  3. Once cooled, add the cucumber, red onion slices and sambal oelek. Use tongs to toss and combine. Let the cucumber soak up the syrup for about 5 minutes. Then toss one more time before transfering to a serving dish.
  4. Top with the chopped herbs and peanuts.

 

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