Ingredients
Scale
- 2 large English cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey or agave syrup
- 1 teaspoon sesame oil
- 1–2 cloves garlic, minced
- 1 small red chili, thinly sliced (optional for heat)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- Juice of 1 lime
Instructions
- Start by washing the cucumbers thoroughly. Slice them thinly using a sharp knife or Fullstar Ultimate Veggie Prep Master for quick and uniform slices. Mince the garlic and slice the chili if you’re using it for a spicy kick. Chop the fresh cilantro finely.
- In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, and lime juice. Add the minced garlic and sliced chili. Adjust the sweetness or acidity to your taste by adding more honey or lime juice.
- In a large mixing bowl, combine the sliced cucumbers with the dressing. Toss gently until every slice is coated. Sprinkle with toasted sesame seeds and chopped cilantro for a fresh finishing touch.
- Allow the salad to sit in the refrigerator for at least 15-20 minutes to let the flavors meld. Serve cold for a truly refreshing experience. The zesty citrus shrimp salad or summer chicken with peaches can be excellent pairing options.
Notes
- Store leftover Thai cucumber salad in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days to keep its crispness and flavor. For longer storage, add an extra splash of lime juice or vinegar before serving again.
- This salad pairs beautifully with grilled meats, seafood, and rice dishes, making it a versatile addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 60 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg