- 2 Cucumbers English cucumbers
- ½ Red Onion sliced thinly
- ¼ cup Peanuts Roasted and crushed
- 2 tablespoons Cilantro Coriander leaves
- 1 Thai Red Chilies thinly sliced
- For Dressing
- 1 tablespoon Sesame Oil
- 1 tablespoon Lime Juice
- 1 tablespoon Light soy sauce
- 1 teaspoon Thai ginger minced
- 1 teaspoon Sugar
- Salt – To taste.
Prepare The Dressing
Combine together sesame oil, lemon juice, light soy sauce, salt, sugar and mixed ginger stir to combine nicely.
Slice cucumbers thinly, approximately into ¼ inch roundels
Slice onion it into two halves and slice it into ¼ inch and separate the layers.
In a bowl add sliced cucumbers and onions.
Pour dressing in the bowl, toss and enjoy a refreshing crunchy Thai cucumber salad.
If you are wondering, make it in advance. The only way I suggest is keeping dressing and salad ingredients separately and mix when you are ready to eat.
If you let the prepared salad sit in the fridge for too long the cucumbers may become soggy. That still tastes nice but l like it when cucumbers are still crunchy so I prefer to consume immediately after preparing the cucumber salad.
To make variations you can add other ingredients that are used frequently in making Thai cuisine. Sliced bell peppers, grated papaya, chickpeas, avocado, apples , shredded carrots or cabbage etc all work great as add ons.
If you want to make it vegan use gluten-free soy sauce or rice vinegar if you are using that. You can use toasted sesame oil for a strong nutty flavour. You can easily find it in Asian grocery store.
Calories: 140kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 342mg | Potassium: 386mg | Fiber: 3g | Sugar: 5g | Vitamin A: 162IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg