Thai Cucumber Salad
This recipe for cucumber salad closely resembles the one you'd enjoy at a beloved Thai restaurant. Cucumbers, cilantro, and peanuts are combined in a delightful sweet and tangy vinaigrette, enhanced with a subtle kick from jalapeños. Ideal for summer gatherings, this salad is a popular choice at picnics and potlucks due to its no-refrigeration-required convenience.
Ingredients
- 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
- 1 tablespoon salt
- ½ cup white sugar
- ½ cup rice wine vinegar
- 2 medium jalapeno peppers, seeded and chopped
- ¼ cup chopped cilantro
- ½ cup chopped peanuts
Instructions
- Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.
Notes
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition
Calories: 238kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 1751mgPotassium: 461mgFiber: 3gSugar: 30gVitamin C: 10mgCalcium: 48mgIron: 1mg
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