Alright, so here’s the thing: cucumbers are like the unsung heroes of the salad world—crunchy, refreshing, and just a little bit sassy.
This easy Thai cucumber salad, with its burst of tangy flavors and a hint of spice, will become your new go-to for those lazy summer afternoons when you crave something light yet satisfying. Remember that time when everyone was obsessed with sourdough?
Well, this salad is like that, but for your taste buds—unexpectedly addictive and surprisingly simple!
Steps
- Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let them rest for about 10 minutes, allowing the salt to draw out excess moisture. Afterward, gently pat the cucumbers dry using a paper towel.
- In a small bowl, mix rice vinegar and sugar. Heat this mixture in the microwave for 30 seconds, stirring until the sugar dissolves completely.
- Combine the dried cucumber slices and thinly sliced red onion in a large bowl. Pour the vinegar and sugar dressing over the vegetables.
- Add the chopped fresh cilantro to the cucumber and onion mixture. Stir until all ingredients are well combined.
- Cover the salad and refrigerate it for at least 20 minutes, allowing the flavors to meld. Before serving, garnish with chopped peanuts for added texture and flavor.
Ingredients
- 1 lb cucumbers, peeled and thinly sliced (preferably small Persian cucumbers)
- 2 teaspoons salt
- 1/4 cup thinly sliced red onion
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped peanuts
Nutritional Values
Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 891mg | Fiber: 1g | Sugar: 12g
FAQ
- How can I prevent the cucumbers in my salad from becoming soggy?
- To keep the cucumbers crisp, sprinkle them with salt before adding them to the salad. The salt helps to extract excess moisture, and blotting the cucumbers dry afterwards reduces the risk of them releasing more liquid into the salad.
- After salting, should I rinse the cucumbers?
- No, you should not rinse the cucumbers after salting. The salt not only removes moisture but also acts as a seasoning for the salad, enhancing its flavor.
- What type of cucumbers are best for this salad?
- Small Persian cucumbers are ideal for this recipe, as used in many Thai restaurants. If unavailable, you can substitute with an English cucumber, quartered and sliced.
- Can I prepare this salad in advance?
- Yes, this salad is best served after it has had time to absorb the dressing. Allow it to sit for at least 20 minutes, or make it up to a day in advance for optimal flavor.
- Is it possible to add other vegetables to this salad?
- Absolutely, you can add other thinly sliced vegetables like carrots or red bell peppers to introduce different flavors and textures to the salad.
Tips
- Use Persian cucumbers for the best results, but if unavailable, opt for quartered and sliced English cucumbers as a substitute.
- Enhance the appearance and flavor absorption by creating grooves on the cucumbers using a lemon zester, a step inspired by Thai restaurants.
- Salting the cucumbers before adding them to the salad is crucial to maintain their crispness and prevent the salad from becoming soggy.
- For added variety, consider including thinly sliced carrots or red bell peppers to introduce new flavors to the salad.
Equipment
- Colander – For draining the cucumbers.
- Lemon Zester – Optional, for creating grooves on cucumbers for better dressing absorption.
- Microwave-safe Bowl – For heating the rice vinegar and sugar mixture.
