Print: Thai Cucumber Salad

This Thai cucumber salad with cilantro and peanuts is very close to what you'd get at a Thai restaurant. I like to add jalapeños to balance the sweet and tangy rice wine vinegar dressing. It's always a hit at summer picnics since it doesn't need to be refrigerated.

Prep

13 min

Cook

18 min

Servings

Difficulty

Medium

Ingredients

3 large cucumbers , peeled, halved lengthwise, seeded, and cut into ¼-inch slices
1 tablespoon salt
0.5 cups white sugar
0.5 cups rice wine vinegar
2 medium jalapeño peppers , seeded and chopped
0.25 cups chopped cilantro
0.5 cups chopped peanuts

Instructions

1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/thai-cucumber-salad