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This Thai cucumber salad is a refreshing treat that perfectly blends sweet, tangy, and spicy flavors. It works great as a light starter or side dish when the weather gets hot in summer.
I found this dish during my trip to Thailand and tweaked it for my family. Now we can't have summer BBQs without it on the table.
- One organic cucumber: pick a firm, crunchy one for better texture in your salad
- Fresh cilantro: brings that classic Asian flavor that lifts the whole dish
- Fresh mint: adds an amazing coolness and extra flavor dimension
- Sesame seeds or crushed peanuts: give a delightful crunch and tasty richness
For the dressing
- One organic lime: grab a fragrant, firm fruit for maximum juice and aroma
- Coconut milk: brings a creamy sweetness that perfectly balances the tangy flavors
- Fish sauce: adds that signature umami taste found in Asian cooking
- Peanut butter: brings a smooth richness and depth of flavor
- Pressed garlic clove: gives a spicy kick that enhances all other flavors
- Fresh or powdered ginger: adds that spicy, slightly peppery note
Step-by-Step Guide
- Getting the cucumber ready:
- Wash your organic cucumber under cold water. Pat it dry with a clean towel and slice it as thin as you can so it soaks up the dressing well. A mandoline comes in handy for even slices. Put these delicate rounds in a bowl big enough for easy mixing.
- Adding fresh herbs:
- Quickly rinse your fresh herbs under cold water and dry them well with paper towels or in a salad spinner. Finely chop the cilantro and mint to release all their flavors. Mix these fragrant herbs with your cucumber slices in the bowl.
- Making the dressing:
- In a small container, squeeze juice from half a lime. Add four tablespoons of creamy coconut milk, two tablespoons of fish sauce, one teaspoon of peanut butter, the finely pressed garlic and ginger. Stir everything vigorously until you get a smooth, slightly creamy dressing.
- Putting it all together:
- Pour your flavorful dressing over the cucumber and herbs mixture. Add slices from the remaining half lime for decoration and extra tanginess. Sprinkle with sesame seeds or crushed peanuts for crunch. Gently toss everything so each cucumber slice gets nicely coated with dressing.
Cucumber really shines in this dish. Its crisp freshness offers the perfect contrast to the creamy, spicy dressing. In my home, we always double the amounts because everyone always wants seconds.
Storage
You can keep this salad in the fridge for about 24 hours. But I'd suggest eating it soon after making it to enjoy the cucumber and herbs at their freshest. If you want to prep ahead, keep the dressing separate and mix everything just before serving.
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Possible Twists
You can easily change this dish based on what you like or have on hand. Swap cucumber for thinly sliced raw zucchini or add carrot strips for more color. For a spicier version, throw in some finely chopped red chili or a dash of sriracha in the dressing.
Serving Ideas
This salad pairs wonderfully with grilled chicken or steamed fish. It also goes great with Asian dishes like pad thai or curry. For a light but complete meal, serve it with sautéed shrimp and jasmine rice.
Frequently Asked Questions
- → How should I slice the cucumber?
Slice the cucumber into thin, even rounds. This helps them soak up the dressing and keeps each bite super tasty.
- → Can peanut butter in the dressing be swapped?
Yep, you can switch to tahini (sesame paste) or skip it for a lighter dressing.
- → What fresh herbs go well in this dish?
Mint and cilantro are top picks, but you could include Thai basil or chives if you like.
- → Can I prepare this ahead of time?
Sort of—chop the veggies and herbs early, but wait to add the dressing until just before serving to keep things crisp.
- → What pairs well with this salad?
It’s a great side for chicken satay skewers, steamed rice, or even spring rolls for a full meal.