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Thai Cucumber Salad with Chili and Mint

Thai cucumber salad with sliced red chili peppers, chopped mint leaves and chopped peanuts, in a white bowl on a pin-striped black and white dish towel with 3 forks

5 from 1 reviews

Cool, crunchy, spicy Thai cucumber salad is a great summer side dish that goes especially well with anything grilled.

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Ingredients

Instructions

Notes

A note about Thai Chilies: There are many types of chili peppers at the market labeled “Thai Chilies.” Any of them will work well in this dish. Be warned that they add a LOT of heat, especially if you include the seeds. The seeds are pretty easy to remove using the tip of a sharp knife. I recommend wearing gloves when handling these chilies.

Make-ahead strategies: Once the cucumbers, mint and chilies are tossed with dressing, the salad is crispest and best if served right away. If you want to prepare the salad in advance, the dressing can be made ahead of time and refrigerated for up to 24 hours. Cucumbers can be peeled, de-seeded, sliced, wrapped in a sheet of damp paper towels, stuffed into a ziplock bag, and refrigerated for up to 4 hours. Toss the salad ingredients with the dressing and peanuts just before serving.

Keywords: fresh spicy minty cucumber salad

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