Thai Cucumber Salad with Peanuts
I love English cucumbers, those long, slender cukes with tender skin and tiny seeds. They’re a little pricier than garden variety cukes, but you can usually find them on sale in packs of three. I always throw a package in my cart — ever the optimist at the supermarket — but then when I get home, I find myself staring into the fridge, wondering what the heck I’m going to do with all those cucumbers. This light and fresh cucumber salad is one of my go-tos. The dressing is tangy, salty and sweet; and the juice from the cucumbers seeps into the dressing, giving it a delicious cucumber flavor. Trust me, you’ll be tempted to drink it. There are a few ways to eat this salad. For lunch, it’s satisfying all on its own, thanks to a generous handful of protein-rich peanuts. For dinner, you can serve it with my Grilled Thai Curry Chicken or Honey Lime Sriracha Chicken, or as a side to jazz up any simply grilled meat or fish dish.
Begin by placing the red onions in a bowl of cold water. Let them soak while you prepare the rest of the ingredients — this will mellow them out and rid them of that sharp, raw onion taste.
Next, seed the cucumbers. Note that English cucumbers are also called hothouse, hydroponic or seedless cucumbers. You don’t have to peel them (they aren’t treated with a wax coating like the regular cukes) but you do need to remove the seeds, otherwise your salad will become watery. To seed them, cut the cucumbers it in half lengthwise and scoop out the seeds and the pulpy matter with a teaspoon.
Drain the onions, then combine the sliced cucumbers, minced jalapeño, cilantro and peanuts in a large bowl.
Make the dressing by combining the lime juice, oil, fish sauce, sugar and garlic in a small bowl.
Pour the dressing over the salad and toss to combine.
That’s all there is to it. Enjoy!
Thai Cucumber Salad with Peanuts
For the Salad
- 1/2 red onion, very thinly sliced
- 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
- 1/3 cup packed chopped fresh cilantro
- 1/2 cup salted peanuts
- 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
- 1/4 teaspoon salt (optional)
For the Dressing
- 1/4 cup fresh lime juice, from 2-3 limes
- 2 tablespoons vegetable or canola oil
- 1-1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 garlic clove, minced
- Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.
- In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
- Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.
- Per serving (4 servings)
- Calories: 238
- Fat: 16g
- Saturated fat: 2g
- Carbohydrates: 21g
- Sugar: 12g
- Fiber: 3g
- Protein: 6g
- Sodium: 660mg
- Cholesterol: 0mg
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