Thai Cucumber Salad
A light, crunchy salad with bold Thai flavours — cucumber and red onion tossed in a tangy lime and fish sauce dressing with peanuts and fresh herbs.
| Prep | 15 min |
| Cook | - |
| Total | 15 min |
| Servings | 4 |
Ingredients
Salad
- 2 English cucumbers, sliced 5mm thin
- ½ red onion, halved and sliced 5mm thin
- 45g (⅓ cup) roasted peanuts, crushed
- ¼ cup fresh cilantro, roughly chopped
- 1–2 Thai chilies, sliced thin (optional)
Dressing
- 2 tsp sesame oil
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 clove garlic, minced
- 1.5 tbsp sugar
- ¼ tsp salt (adjust to taste)
Method
- Combine all salad ingredients in a large bowl, reserving 1 tbsp of peanuts for garnish.
- Whisk together all dressing ingredients until the sugar dissolves.
- Pour the dressing over the salad and toss well to coat.
- Garnish with reserved peanuts and serve immediately.
Nutrition (per serving, approximate)
| Calories | ~135 kcal |
| Protein | ~4g |
Notes
Best served immediately — the cucumbers release water as they sit.
Source: https://www.jocooks.com/recipes/thai-cucumber-salad/