Thai Cucumber Salad
This crisp, refreshing Thai Cucumber Salad is dressed with Thai basil, chilli paste, and sesame oil, then topped with roasted peanuts for crunch.
Servings: 4 servings
Ingredients
- 16 ounces mini cucumbers sliced into bite sized pieces
- ½ red onion thinly sliced
- ¼ cup freshly chopped Thai basil
- 1 tablespoon chili paste or less if you don't want it that spicy
- 2 teaspoons toasted sesame oil toasted is more intense!
- juice of 1 lime
- Kosher salt to taste
- ⅓ cup roasted peanuts chopped
Instructions
- Chop the 16 ounces mini cucumbers and add them to a salad bowl together with the ½ red onion (sliced), and ¼ cup freshly chopped Thai basil.
- In a small jug, whisk the 1 tablespoon chili paste, 2 teaspoons toasted sesame oil, juice of 1 lime, and Kosher salt (to taste).
- Pour the chili dressing over the cucumbers and toss to combine.
- Just before serving, sprinkle with the ⅓ cup roasted peanuts (chopped), to prevent them from getting soggy.
Notes
Tips:
- Dress the cucumbers and let them chill in the fridge for 15 minutes before serving to allow the vegetables to soak up the flavors.
- Mixing the dressing ingredients together and then pouring them over the salad helps to distribute the flavors evenly over the cucumbers.
Make ahead:
- If you are planning to make this salad a day or so ahead of time, it's best to pre-salt the cucumbers to remove some of their liquid. To do this, toss the chopped cucumbers with a generous pinch of salt in a bowl and let them sit for 30 minutes. Pour off the liquid that is drawn out, rinse the cucumbers, and pat dry before using them in the recipe as usual.
- Sprinkle on the peanuts just before serving.
- The salad will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 118kcal | Carbohydrates: 10g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 57mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg