Thai Cucumber Salad Recipe

Thai Cucumber Salad is sweet and spicy while being cool and refreshing. Just a handful of ingredients and in a few minutes you have the perfect summer side dish!

Course Salads

Cuisine Thai

Keyword cucumber, quick pickles, salad, side dish, thai

Prep Time 10

Cook Time 5

Additional Time 20

Total Time 35

Servings servings

Calories 75

Author Laurie McNamara

Ingredients

1/2 cup unseasoned rice wine vinegar
3 tablespoons sugar see notes
1/2 teaspoon kosher salt
1 English cucumber sliced
1/2 medium red onion sliced
2 teaspoons chili garlic paste like sambal oelek
1 teaspoon basil chopped fresh
1 teaspoon cilantro chopped fresh
1 teaspoon mint chopped fresh
1/4 cup roasted peanuts lightly salted or unsalted and chopped

US Customary - Metric

Instructions

In a small saucepan, measure and add the rice wine vinegar, sugar and salt. Bring to a boil, reduce to medium and simmer until syrupy. About 5 minutes.
Pour the vinegar syrup into a mixing bowl to cool.
Once cooled, add the cucumber, red onion slices and sambal oelek. Use tongs to toss to combine. Let the cucumber soak up the syrup for about 5 minutes. Then toss one more time before transfering to a serving dish.
Top with the chopped herbs and peanuts.

Nutrition