Thai Cucumber Salad

When summer rolls around, there’s nothing quite like the refreshing crunch of a Thai Cucumber Salad to cool you down. I remember hosting a backyard barbecue a few years back, and as the sun blazed overhead, I knew I had to serve something light and zesty. That’s when I turned to my trusty recipe for Thai Cucumber Salad. It’s a dish that never fails to impress, combining crisp vegetables and a tangy dressing that dances on your palate. I can still hear my friends raving about it, asking for seconds and thirds while I basked in the joy of sharing something so simple yet extraordinary.

This salad has become a staple at every summer gathering. The vibrant colors and flavors remind me of the bustling street markets in Thailand. Each bite transports you to a tropical paradise, even if you’re just sitting on your patio! It’s easy to prepare, and it pairs perfectly with grilled meats or can be enjoyed on its own as a light meal. The first time I made it, I was surprised at how quickly it disappeared. Every ingredient seems to complement the others, creating a balance of taste and texture that is hard to resist.

Whenever I’m in need of a quick and healthy dish, I reach for this recipe. The beauty of the Thai Cucumber Salad is that it’s not just for summer picnics. I’ve made it countless times for potlucks, casual dinners, and even as a refreshing snack during the week. The crunch of the cucumbers alongside the subtle sweetness of the dressing brings such joy. If you haven’t tried making this yet, I promise you won’t regret it!

What’s In This Thai Cucumber Salad

The ingredients in this Thai Cucumber Salad are a beautiful reflection of summer. Each component brings its unique flavor and texture, combining to create a dish that’s as vibrant as it is delicious. The key players, such as English cucumbers and red onions, provide a refreshing crunch, while the tangy dressing made with rice vinegar and sesame oil elevates the salad to new heights.

• English cucumbers: These cucumbers are perfect for salads due to their thin skin and fewer seeds. They have a mild flavor and a crisp texture that adds a refreshing crunch to the salad.
• sliced red onion: The sweetness of the red onion complements the cucumbers beautifully. It adds depth and a pop of color to the dish.
• chopped green onion: This ingredient adds a subtle onion flavor and a vibrant green color, enhancing the visual appeal of the salad.
• rice vinegar: The dressing’s main component, rice vinegar provides a tangy flavor that balances the sweetness of the other ingredients.
• white sugar: Just a touch of sugar helps to round out the flavors, making the dressing perfectly balanced.
• sesame oil: This oil adds a nutty richness to the dressing, elevating the overall flavor of the salad.
• crushed red pepper flakes: A pinch of these flakes adds a slight heat that complements the refreshing ingredients beautifully.
• salt: Essential for enhancing the overall flavors, just a small amount goes a long way in this salad.
• toasted sesame seeds: These little seeds make for a gorgeous garnish and add a delightful crunch.

Cooking Instructions for Thai Cucumber Salad

Making the Thai Cucumber Salad is a breeze! Follow these simple steps to create a dish that will impress everyone. Don’t worry if you’ve never made a salad before; I’ll guide you through each step.

1. Start by slicing the English cucumbers thinly. Aim for uniform slices, about a quarter of an inch thick. This way, each bite will be deliciously crunchy. You can use a sharp knife or a mandoline for even slices.
2. Next, take the red onion and slice it thinly as well. The key here is to cut it into pieces that are small enough to blend well with the cucumbers. Aim for thin, delicate slices that won’t overwhelm the salad.
3. Now, chop the green onion finely. This ingredient will add a fresh flavor and a nice color contrast to the salad. I love the way the green onions pop against the other ingredients.
4. In a large mixing bowl, combine all your sliced and chopped veggies: the cucumbers, red onions, and green onions. Gently toss them together to mix.
5. For the dressing, grab a small jar or bowl. Add the rice vinegar, white sugar, sesame oil, crushed red pepper flakes, and salt. Seal the jar or whisk together until the sugar dissolves completely. The dressing should be smooth and well combined.
6. Now, pour the dressing over the veggie mixture in the bowl. Toss everything gently, making sure the vegetables are evenly coated with the dressing.
7. Let the salad sit for about ten minutes. This resting time allows the flavors to meld beautifully. You’ll notice how the cucumbers start to soak in the dressing.
8. Before serving, garnish the salad with toasted sesame seeds. These seeds not only add flavor but also create an appealing look.
9. Serve the salad immediately for the best texture. If you let it sit too long, the cucumbers may become too soft. Enjoy the crunch and freshness!

Customization Ideas

The Thai Cucumber Salad is incredibly versatile, allowing for various customization options to fit your taste and dietary needs. Here are some ideas to elevate your salad experience:

• Experiment with different vegetables: You can add other fresh veggies like bell peppers, shredded carrots, or even radishes to enhance the dish’s texture and flavor.
• Try different types of cucumbers: If English cucumbers are not available, feel free to use Persian cucumbers or even regular ones, just make sure to peel them.
• Add protein: Transform this salad into a more filling meal by adding diced tofu or chickpeas for a protein boost.
• Swap the dressing: For a twist, try a peanut dressing or a citrus-based dressing to give the salad a different flavor profile.
• Garnish creatively: In addition to toasted sesame seeds, consider using crushed peanuts or cashews for added crunch.
• Serving suggestions: Pair the salad with grilled chicken or fish to create a complete meal that’s both light and satisfying.

Best Served With

When it comes to enjoying the Thai Cucumber Salad, the possibilities are endless! Here are some delightful serving suggestions:

• Grilled meats: This salad pairs wonderfully with grilled chicken, shrimp, or fish, providing a refreshing contrast to the smoky flavors.
• Barbecue gatherings: It’s the perfect side dish for summer barbecues, bringing a burst of freshness to your plate.
• Picnics and potlucks: The Thai Cucumber Salad is easy to transport and makes for a fantastic dish to share at potlucks.
• Light lunch option: Serve it as a light lunch or snack on its own, perhaps alongside some rice crackers for added crunch.
• Vegetarian meals: If you’re following a vegetarian diet, this salad can serve as a hearty side or main dish when paired with grains or legumes.
• Seasonal variations: Adjust the ingredients based on what’s in season. In fall, try adding roasted pumpkin or butternut squash for a warming twist.

FAQ

Conclusion

The Thai Cucumber Salad is a vibrant and refreshing dish that encapsulates the essence of summer. Its combination of crisp vegetables and a tangy dressing creates a delightful experience that’s hard to forget. I encourage you to try making this salad for your next gathering or even as a simple meal at home. It’s quick, easy, and guaranteed to be a hit!

Thai Cucumber Salad

The ultimate refreshing side dish for summer! This Thai Cucumber Salad combines crisp vegetables with a tangy dressing that's perfect for any meal. Easy to prepare and bursting with flavor, it's a must-try for your next gathering!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Thai

Calories: 70

Ingredients Equipment Method Notes

Ingredients

  

• 2 English cucumbers English cucumbers
• ½ cup sliced red onion
• 2 tablespoons chopped green onion
• ¼ cup rice vinegar
• 2 teaspoons white sugar
• 1 teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• toasted sesame seeds optional garnish

Equipment

• Chef's Knife
• Mixing Bowl

Method

 

1. 1. Start by slicing the English cucumbers thinly. Aim for uniform slices, about a quarter of an inch thick. This way, each bite will be deliciously crunchy.
2. 2. Next, take the red onion and slice it thinly as well. The key here is to cut it into pieces that are small enough to blend well with the cucumbers.
3. 3. Now, chop the green onion finely. This ingredient will add a fresh flavor and a nice color contrast to the salad.
4. 4. In a large mixing bowl, combine all your sliced and chopped veggies: the cucumbers, red onions, and green onions. Gently toss them together to mix.
5. 5. For the dressing, grab a small jar or bowl. Add the rice vinegar, white sugar, sesame oil, crushed red pepper flakes, and salt. Seal the jar or whisk together until the sugar dissolves completely.
6. 6. Now, pour the dressing over the veggie mixture in the bowl. Toss everything gently, making sure the vegetables are evenly coated with the dressing.
7. 7. Let the salad sit for about ten minutes. This resting time allows the flavors to meld beautifully.
8. 8. Before serving, garnish the salad with toasted sesame seeds. These seeds not only add flavor but also create an appealing look.
9. 9. Serve the salad immediately for the best texture. Enjoy the crunch and freshness!

Notes

• Tip 1: The nutrition value can vary depending on what product you use. Always use a calorie counter you are familiar with.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.