Thai Cucumber Salad
It’s no secret that I have a deep love for all Thai food, thus the creation of this Thai Cucumber Salad we had last night for dinner.
The flavors of Thai are just an explosion in your mouth. There is sweet, hot, sour and salty. There are usually herbs and peppers and all sorts of pure deliciousness in each bite.
My kind of eating!
Add to that this time of summer, the gardens are full of cucumbers right now and glory be, my sis-in-law gifted me with a couple of cucumbers the other day!
This recipe is a healthy use of garden cucumbers using no oil and it differs from the usual (but also delicious) sweet vinegar one that I frequently make (click here).
I love the thin-skinned crunchy Persian cucumbers you get in the stores in bags. They have very few seeds, are more burpless, and you can leave the skins right on! If you can’t find these, the English variety (long individually wrapped) are a good substitute!
I love that there is no oil in it and that the sweetener is natural instead of sugar.
It’s so refreshing on a sweltering summer evening and comes together very quickly! I hope you enjoy it!
- 1 cucumbers, thinly sliced (I prefer Persian)
- ½ red onion, thinly sliced
- 2 T fresh cilantro, chopped
- 1-2 T fresh mint, chopped
- 1 red jalapeno or other red pepper sliced thinly (or use red bell if you don't like heat)
- 2 tbsp crushed peanuts (we like roasted)
- 2 T Seasoned rice wine vinegar
- 2. t. fish sauce
- 1 T fresh lime juice
- 1½ T. honey
- In a medium sized bowl, add the cucumbers
- Sprinkle onion, jalapeno, cilantro and mint slices evenly over cucumbers
- Mix dressing well and pour over all then toss to coat
- At the last minute, sprinkle peanuts over top and serve!
- **NOTE Best if you let marinate in the dressing at least one hour.