cucumber salad

Thai Cucumber Salad with Peanuts

Peanuts add welcome crunch to this tangy and sweet Thai cucumber salad.

Servings: 4
Total Time: 20 Minutes

Ingredients

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

Instructions

  1. 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.
  2. In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
  3. 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.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 238
  • Fat: 16g
  • Saturated fat: 2g
  • Carbohydrates: 21g
  • Sugar: 12g
  • Fiber: 3g
  • Protein: 6g
  • Sodium: 660mg
  • Cholesterol: 0mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.