Description
This Thai Cucumber Salad is a crisp, refreshing side dish with bold flavor. Sweet, tangy, and slightly spicy, it comes together in just 20 minutes—perfect for summer meals, BBQs, or light lunches. Topped with peanuts and cilantro, it’s a crunchy, colorful escape from the ordinary.
Ingredients
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500 g (1 lb) cucumber, peeled and chopped (optional: de-seeded)
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1/4 tsp salt
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1/4 small red onion, thinly sliced
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2 tbsp roasted peanuts, chopped
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1 tbsp fresh cilantro, chopped
For the Dressing:
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2 tbsp granulated sugar
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2 tbsp water
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4 tbsp Thai sweet chili sauce
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1 tbsp apple cider vinegar
Instructions
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Sprinkle salt over chopped cucumbers. Toss well and chill in the fridge for 10–15 minutes to draw out water.
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In a small saucepan, combine sugar, water, sweet chili sauce, and vinegar. Heat gently, stirring until slightly thickened. Let cool.
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Drain cucumbers thoroughly to avoid sogginess.
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In a large bowl, toss cucumbers and red onion with cooled dressing.
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Transfer to a serving bowl, top with chopped peanuts and cilantro. Serve immediately.
Notes
Chilling cucumbers after salting helps retain crunch.
If the dressing thickens too much, add a splash of water to loosen.
Swap peanuts for toasted cashews or sunflower seeds if preferred.
Add chili flakes or fresh Thai chili for extra heat.
To prep ahead, store dressing separately and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Quick Simmer
- Cuisine: Thai