This Thai cucumber salad recipe is EASY to make and brimming with the quintessential tastes of Thai cooking. It's one of my personal all-time favorite salads across any and all cuisines, and it takes only 10 minutes to prepare.
|1||english cucumber or 2 field cucumber (wash with a light coating of dish soap and rinse, then skin can be left on)|
|1||shallot, minced or 1/4 cup minced purple onion|
|2||green onions, finely sliced|
|1||fresh red chili, de-seeded and minced, or 1/4 cup diced red bell pepper|
|1/2 cup||fresh cilantro, roughly chopped|
|1/4 cup||roughly chopped dry roasted peanuts|
|2 tablespoons||fish sauces|
|juice of 1/2 lime|
|1 tablespoon||soy sauce|
|1 or 2 clove||garlic, minced|
|1/4 to 1/2 teaspoon||cayenne pepper (to taste)|
|1 1/2 to 2 teaspoon||sugar or more, to taste|
1 Cut cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
2 Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
3 Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste-test it for sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
4 Pour dressing over the salad and toss well.
5 To serve, top with chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.*
If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
NOTE: The longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it. ENJOY!