Easy Thai Cucumber Salad Recipe with Crushed Peanuts
This easy Thai cucumber salad is the cool, crunchy, flavor-packed side dish you’ll want to eat all summer long. It’s loaded with fresh herbs, a tangy-sweet dressing, and just enough heat to keep things interesting.
Equipment
- Mandolin
Ingredients
FOR THE CUCUMBERS
- 3 cups Cucumber about 6 Persian cucumbers, thinly sliced
- 1 teaspoon White Sugar
- ½ teaspoon Kosher Salt
FOR THE DRESSING
- ⅓ cup Seasoned Rice Wine Vinegar
- 1 teaspoon White Sugar
- 1 teaspoon Fish Sauce
FOR THE SALAD
- ¼ cup Roasted Peanuts roughly chopped
- ¼ medium Red Onion finely sliced
- 2 tablespoon Fresh Cilantro roughly chopped and packed
- 1 tablespoon Thai Basil roughly chopped and packed
- 1 teaspoon Fresh Mresh mint roughly chopped and packed
- 1 small Birds Eye Chile finely sliced into thin coins (or more or less if you like/don’t like heat)
Instructions
- Use a mandolin to thinly slice the cucumbers and onions then set aside.
- Add cucumbers, sugar and salt to a medium sized bowl and toss. Let sit for 15 minutes then blot them dry.
- Meanwhile, add rice wine vinegar, sugar, and fish sauce to another bowl and stir until the sugar has dissolved.
- Add the roasted peanuts, onion, herbs, and pepper to the cucumbers then top with the sauce.
- Stir and let sit for 10 minutes before serving. Taste and adjust with salt and pepper if needed.