Thai Cucumber Salad with Peanuts
Servings: 4 people
Calories: 215kcal
This Thai Cucumber Salad with Peanuts is crunchy, sweet & tangy. It's a refreshing salad that can be made ahead of time and is perfect for the warm summer months.
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Equipment
Ingredients
- 1/4 cup fresh lime juice
- 1 teaspoon fish sauce
- 1 Tablespoon sugar
- 1 jalapeno pepper thinly sliced
- 1 clove garlic finely chopped or grated
- 2 Tablespoons avocado oil or canola oil
- 2 English cucumbers halved lengthwise seeded and thinly sliced
- 1/2 cup cilantro chopped
- 1/2 small red onion thinly sliced
- Kosher salt to taste
- 1/2 cup roasted peanuts chopped, optional
Instructions
- In a large bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil.
- Add the cucumbers, cilantro, peanuts and onion and toss to coat.
- Refrigerate until ready to serve.
Video
Notes
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.
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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.
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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.
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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.
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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.
Nutrition
Calories: 215kcal | Carbohydrates: 14g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 330IU | Vitamin C: 14.7mg | Calcium: 45mg | Iron: 0.8mg