Sweet and Tangy Thai Cucumber Salad
Learn how to make an easy Thai cucumber salad. This salad is loaded with crisp cucumbers, robust red onions, and tons of toasted sesame seeds. The dressing is sweet and tangy and so refreshing!
Servings: 4 servings
Calories: 154kcal
Ingredients
Dressing:
- ¼ cup rice vinegar
- 3 tablespoons sugar
- ½ teaspoons salt
- 2 teaspoon toasted sesame oil
- 2 teaspoon fish sauce
- ¼ - ½ teaspoon red pepper flakes
Thai Cucumber Salad:
- 1 large hothouse English cucumbers, thinly sliced
- ½ red onion thinly sliced
- ⅓ cup chopped peanuts optional
- 1 tablespoon toasted sesame seeds
Instructions
- DRESSING: If you aren't the biggest fan of fish sauce, start with 1 teaspoon instead of two. Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside.
- THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing on top and stir so all the cucumbers are evenly coated in the dressing. Cover the bowl with plastic wrap or a lid and allow the salad to marinate in the refrigerator for roughly 15-20 minutes or up to 1-2 hours. Add the peanuts to the top right before serving.
Notes
- Leftover salad can be stored in the refrigerator in a covered container for up to 2 days. If you anticipate leftovers, consider adding the peanuts to individual servings rather than adding them to the entire batch. I find the peanuts do get soft as they sit in the dressing overnight.
Nutrition
Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 11g
