Get ready to transport your palate to the vibrant streets of Thailand with this irresistible Crunchy Thai Cucumber Salad! In just 10 minutes, you'll create a dish that's not just a side salad, but a flavor explosion that will make your guests wonder if you've secretly trained with a Thai chef. Imagine crisp cucumbers, colorful bell peppers, and a tangy dressing that dances between sweet, sour, and savory - all topped with a satisfying crunch of roasted peanuts. This isn't just a recipe; it's a culinary adventure waiting to happen in your very own kitchen!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 large cucumbers, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Instructions
- Begin by preparing all your ingredients. Wash the cucumbers thoroughly under running water to remove any dirt or residues. Pat them dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, thinly slice the cucumbers into rounds. Aim for uniform thickness to ensure even texture in the salad. Place the sliced cucumbers in a large mixing bowl.
- Next, take the red bell pepper. Cut it in half, remove the seeds and stem, and then slice it thinly into strips. Add the sliced bell pepper to the bowl with the cucumbers.
- Chop the fresh cilantro finely, discarding any thick stems. Add the chopped cilantro to the mixing bowl, combining it with the cucumbers and bell pepper.
- In a small bowl, prepare the dressing by mixing together the rice vinegar, soy sauce, and sugar. Stir well until the sugar is completely dissolved. This will create a tangy and slightly sweet dressing that complements the vegetables.
- Pour the dressing over the cucumber and bell pepper mixture in the large bowl. Gently toss everything together using tongs or a large spoon, ensuring that all the vegetables are evenly coated with the dressing.
- Finally, chop the roasted peanuts into small pieces. Sprinkle the chopped peanuts over the salad for added crunch and flavor. Give the salad one last gentle toss to distribute the peanuts evenly.
- Your Crunchy Thai Cucumber Salad is now ready to serve! Transfer it to a serving dish or individual bowls. Enjoy this refreshing salad immediately or let it chill in the refrigerator for a few minutes before serving for an even cooler taste.
Tips
- For the ultimate crisp texture, use English or Persian cucumbers which have fewer seeds and a more delicate skin.
- Toast your peanuts briefly in a dry pan for an extra depth of flavor before chopping.
- If you prefer less sweetness, adjust the sugar quantity to taste.
- For a spicier version, add a few slices of fresh Thai chili or a dash of sriracha to the dressing.
- This salad is best served fresh, so prepare it just before serving to maintain the crunchiness of the vegetables and peanuts.
- For a protein boost, consider adding grilled shrimp or sliced chicken to transform it into a complete meal.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 8g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
