Cool crunchy cucumbers tossed in a sweet and sour dressing with fresh mint and fiery chilies. Easy to assemble, packed with delicious sweet, salty, sour, spicy flavors, this Thai cucumber salad is perfect for summer.
Cucumbers aren't generally the main attraction at my house. I mostly use them as a vehicle for dip or for serving my smoked salmon tartar. In this refreshing summer salad, they are wonderful in their own right. Crisp juicy cucumber slices carry all the delicious complexity of the fresh herbs, fiery Thai chilies and vibrant sweet and sour dressing. This is a great summer side dish that you can whip up in about 20 minutes.
HOW DO YOU MAKE THAI CUCUMBER SALAD?
The easiest way to make Thai cucumber salad is to peel, de-seed and slice the cucumbers, toss them with a little salt and let them drain in a colander for 15 minutes while you whisk up a simple dressing of lime juice, fish sauce, sugar, oil and salt. Rinse the cucumber slices, pat them dry with a dish towel, put them in a bowl with mint, shallots and chilies, and toss with with dressing. Sprinkle chopped peanuts over the salad and serve.
How to remove the seeds from cucumbers
Cut the cucumber in half lengthwise and use a small demitasse spoon or the tip of a teaspoon to gently scoop out the seeds and pulp that run down the center of the cucumber. That's all there is to it.
Here are a few tips for making Thai Cucumber Salad
- Cucumbers have a high water content which can result in a soggy salad or a diluted dressing. Removing the seeds helps a lot. Salting the cucumbers and leaving them in a colander for 15 minutes or so, pulls more water out of them, making them crisper and better able to absorb the tasty dressing.
- Thai cucumber salad can be kept in the fridge and enjoyed for several days after you make it, but is crispest and has its brightest flavors if eaten soon after being tossed with the dressing.
- To prepare this salad ahead of time, you can make the dressing up to 24 hours in advance. The cucumbers can be de-seeded, sliced, wrapped in a sheet of damp paper towels, stuffed into a ziplock baggie and refrigerated for up to 4 hours. This will keep them nice and crisp until you're ready to toss everything together just before serving.
You may also like:
- Japanese Potato Salad
- Brazilian Hearts of Palm Salad
- Mediterranean Chickpea Salad
- Shirazi Salad (Persian Cucumber, Tomato and Onion Salad)
Here's the Thai cucumber salad recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print