Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup
- 2 small red chilies, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped red onion
- Salt and pepper to taste
- Optional: crushed peanuts for garnish
Instructions
- Start by thoroughly washing the cucumbers. Thinly slice them using a sharp knife or mandoline for uniform pieces. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, whisk together the rice vinegar, lime juice, honey, and a pinch of salt and pepper until well combined. This tangy dressing will give your salad its vibrant flavor profile.
- Pour the dressing over the sliced cucumbers and toss gently to coat all the pieces evenly. Add the sliced red chilies, chopped red onion, and fresh cilantro. Mix again for a flavorful combination.
- Refrigerate the Thai cucumber salad for at least 15-20 minutes to allow the flavors to meld. Serve chilled as a refreshing accompaniment to your favorite Asian dishes or grilled meats.
Notes
- Store any leftover vibrant cucumber salad in an airtight container in the refrigerator for up to 2 days.
- For extra crunch, serve immediately or gently toss before serving if stored overnight.
- Adjust the spice level by varying the amount of red chilies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 80 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg