Description
Crunchy Thai Cucumber Salad is a refreshing and vibrant side dish featuring crisp cucumbers and green onions tossed in a slightly sweet and spicy Thai dressing made with sweet chili sauce, rice vinegar, sugar, sesame oil, and salt. Topped with crunchy roasted peanuts, this salad offers a perfect balance of textures and flavors, ideal for a light appetizer or accompaniment to Asian-inspired meals.
Ingredients
Salad
- 2 large cucumbers, chopped or sliced
- 3 green onions, sliced
- 2 tbsp roasted peanuts, chopped
Dressing
- 4 tbsp Thai sweet chili sauce
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 dash sesame oil
- 1/2 tsp salt
Instructions
- Prepare the vegetables: Chop or slice the cucumbers and slice the green onions, then combine them together in a large bowl and set aside.
- Make the dressing: In a small bowl, whisk together Thai sweet chili sauce, rice vinegar, sugar, a dash of sesame oil, and salt until the sugar is dissolved and the dressing is well combined.
- Toss salad with dressing: Pour the prepared dressing over the cucumbers and green onions, tossing gently until evenly coated.
- Garnish and chill: Sprinkle chopped roasted peanuts on top for added crunch. Keep the salad chilled and consume within 2 hours for the best flavor and texture.
Notes
- For best taste, use freshly roasted peanuts or lightly toast raw peanuts at home for extra crunch and flavor.
- If you prefer a less spicy salad, adjust the amount of Thai sweet chili sauce to your liking.
- Consume the salad within 2 hours as cucumbers release moisture and may become soggy over time.
- This salad is best served chilled to maintain its crisp texture and refreshing flavor.
