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A white bowl contains a Spicy Thai cucumber salad made of cucumber slices, red onion, cilantro, and chopped peanuts, all tossed in a light dressing.

Spicy Thai Cucumber Salad Recipe

A man in an apron standing in a kitchen.Michael O'Connor
A refreshing Spicy Thai Cucumber Salad with lime juice, fish sauce, chili flakes, garlic, and roasted peanuts. Perfect for a light meal or a flavorful side dish.
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Prep Time 15 minutes
Marinating 30 minutes
Total Time 45 minutes
Meal Type Salads, Side Dishes
Cuisine Thai
Servings 3
Calories 112 kcal
Difficulty Easy
Ingredient Cost $3.50
Shopping Cost$17

Equipment

  • Knife
  • Cutting board
  • Mixing bowls (1 large, 1 small)
  • Whisk
  • Mandoline slicer (optional)
  • Measuring spoons

Ingredients
 
 

  • 2 English cucumbers or 4-5 Persian cucumbers
  • ¼ red onion thinly sliced
  • ¼ cup cilantro chopped, fresh
  • 2 tablespoons roasted peanuts crushed
  • 1-2 Thai chili peppers thinly sliced (optional)

For the dressing:

  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 clove garlic minced
  • ½ teaspoon red chili flakes adjust to taste
  • 1 teaspoon sesame oil optional

Instructions
 

Prepare the Cucumbers:

  • Wash and thinly slice the cucumbers into approximately 1/8-inch thick rounds. Using a mandoline slicer will provide uniform slices for a consistent texture.
    2 English cucumbers

Combine Ingredients:

  • In a large bowl, add the sliced cucumbers and thinly sliced red onion. Sprinkle the chopped fresh cilantro over the top.
    1/4 red onion, 1/4 cup cilantro

Make the Dressing:

  • In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, red chili flakes, and sesame oil (if using) until the sugar dissolves completely.
    3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 clove garlic, 1 teaspoon sesame oil, 1/2 teaspoon red chili flakes

Toss the Salad:

  • Pour the dressing over the cucumber mixture. Add the thinly sliced Thai chili peppers if using. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing.
    1-2 Thai chili peppers

Marinate:

  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For a more intense flavor, let the salad marinate for 1-2 hours.

Serve:

  • Before serving, give the salad a good stir to redistribute the dressing. Transfer to a serving dish and sprinkle the crushed peanuts on top for added crunch.
    2 tablespoons roasted peanuts

Notes

  • Adjust Spice: Customize the heat level by varying the amount of chili flakes and Thai chili peppers.
  • Extra Crispiness: For a crunchier salad, salt the cucumber slices and let them sit for 10 minutes before rinsing and patting them dry.
  • Storage: Best consumed within 2-3 days when stored in an airtight container in the refrigerator.
  • Substitutions: Use soy sauce instead of fish sauce for a vegetarian version, or add grilled chicken or shrimp for a more filling meal.

Nutrition

Calories: 112kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 996mgPotassium: 434mgFiber: 2gSugar: 9gVitamin A: 426IUVitamin C: 14mgCalcium: 52mgIron: 1mg
Keyword light and spicy, quick salad recipe, refreshing summer dish, spicy salad, Thai cucumber salad

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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