10-Minute Thai Cucumber Salad Recipe

Ingredients

For the Salad

• 1 English cucumber or 2 field cucumbers, washed and dried, cut into bite-size chunks
• 1 shallot, minced, or 1/4 cup minced red onion
• 2 green onions, finely sliced
• 1 fresh red chili, de-seeded and minced, or 1/4 cup diced red bell pepper
• 1/2 cup roughly chopped cilantro
• 1/4 cup dry roasted peanuts, roughly chopped, for garnish

For the Dressing

• 2 tablespoons fish sauce
• 1/2 lime, juiced
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper, to taste
• 1 1/2 to 2 teaspoons sugar, or more, to taste

Steps to Make It

1. Gather the ingredients.
2. Add shallot, green onion, chili or red pepper, and cilantro to salad bowl (reserve some extra cilantro for garnish).
3. Gather dressing ingredients.
4. Combine dressing ingredients together in a cup, stirring to dissolve sugar. Taste for sweet-sour balance, adding more sugar if it’s too sour for your taste. (Note that dressing will taste quite salty and pungent now, but will be perfect once combined with salad.)
5. Pour dressing over salad and toss well. To serve, top with chopped peanuts, plus extra cilantro. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.