Thai Cucumber Salad
The perfect sidekick to your Thai cuisine.
Thai cuisine is always a delicious dance between spicy, salty, and sweet flavours, and this dish spotlights all three perfectly. I love pairing this salad with spring rolls, chicken wings, or a nice curried dish. It’s also a nice change from typical salads and can be tailored to be sweeter or spicier based on your preference.
When deciding how big to make this salad I use the rule of thumb one of each veggie per person. However big or or small you portion your ingredients I promise you’ll love it start to finish. — CFG
Ingredients
Recipe serves 2-3
1-2 small seedless cucumbers (5-6” length), julienne sliced
1-2 small carrots (5-6” length), julienne sliced
1 green onion, cut on the bias
1/4 peanuts, roughly chopped
1 1/2 tbsp seasoned rice vinegar
1/2 tsp sesame oil
1/8 tsp red pepper flakes (1/4 tsp for spicier)
1 tbsp sugar
Scant* 1/4 tsp salt
*Scant = shallow measuring of spoon
Directions
Slice 1-2 small seedless cucumbers and carrots into thin julienne slices. Add both vegetables to a medium-sized mixing bowl and set aside.
Thinly slice 1 green onion on the bias and add to the mixing bowl.
Roughly chop 1/4 cup of peanuts and set aside.
Add 1 1/2tbsp of seasoned rice vinegar, 1/2 tsp of sesame oil, 1/8 tsp red pepper flakes (1/4 tsp for spicy), 1tbsp sugar, and a scant 1/4 tsp salt to the vegetable mixture.
Gently toss the mixture together and transfer to a serving bowl.
Top salad with 1/4 cup roughly chopped peanuts.
Serve and enjoy!
