Thai Cucumber Salad

Course: Salad

Cuisine: Thai

Prep Time: 15

Total Time: 15

Servings: people

Calories: 215kcal

This Thai Cucumber Salad is crunchy, sweet & tangy. It's a refreshing salad that can be made ahead of time and is perfect for the warm summer months.

In a large bowl, whisk the 1/4 cup fresh lime juice with the 1 teaspoon fish sauce, 1 Tablespoon sugar, 1 jalapeno pepper, 1 clove garlic and 2 Tablespoons avocado oil .
Add the 2 English cucumbers, 1/2 cup cilantro, 1/2 cup roasted peanuts and 1/2 small red onion and toss to coat. Season with salt, to taste.
Enjoy or refrigerate until ready to serve.

Storage

This salad will keep in the refrigerator for 3-4 days, but the cucumbers will lose some of their crunch. For best results, serve within one day.

Tips

Use English cucumbers (also called seedless or hothouse cucumbers) or Persian cucumbers. They aren’t treated with a wax coating like regular cucumbers and they have less seeds.
Seed the cucumbers by slicing them in half and scooping out the seeds with a spoon. If you skip this step, the salad will become watery.
For optimum flavor, let the salad sit in the fridge for at least 20-minutes before serving so that the dressing can soak in a bit.
You can dress up your salad by adding in other vegetables like red peppers, carrots or radish. Also, you can make a Thai cucumber salad with peanuts, almonds, or toasted rice powder at the end for extra crunch.