once upon a chef

Thai Cucumber Salad with Peanuts


                FOR THE SALAD – ½ red onion, very thinly sliced – 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise ¼-inch thick – ⅓ cup packed chopped fresh cilantro – ½ cup salted peanuts – 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat) – ¼ teaspoon salt (optional)


                  For The Dressing – ¼ cup fresh lime juice, from 2-3 limes – 2 tablespoons vegetable oil – 1½ tablespoons fish sauce – 2 tablespoons sugar – 1 garlic clove, minced

This fresh and crunchy Thai cucumber salad adapted from Food & Wine is one of my warm weather staples. The juice from the cucumbers seeps into the lime, sugar and fish sauce-flavored dressing, giving it a delicious cucumber flavor. The salad is satisfying all on its own for lunch, thanks to a generous handful of protein-packed peanuts. For dinner, it’s good with my Grilled Thai Curry Chicken, Honey Lime Sriracha Chicken or with any simply grilled meat or fish dish.

Step #1

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.

Step #2

Next, seed the cucumbers by cutting the cucumbers it in half lengthwise and scooping out the seeds and the pulpy matter with a teaspoon.

Step #3

Make the dressing by combining the lime juice, oil, fish sauce, sugar and garlic in a medium bowl.

Step #4

Drain the onions, then add the sliced cucumbers, minced jalapeño, cilantro and peanuts to the bowl with the dressing.

Step #6

Pour the dressing over the salad and toss to combine.