Thai Cucumber Salad Recipe

Cucumbers: Fresh and crisp, they form the base of the salad.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Rice vinegar: Provides a mild acidity and sweetness to the dressing.

Sugar: Balances the acidity of the vinegar with a touch of sweetness.

Salt: Enhances the overall flavor of the salad.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Peanuts: Chopped and used as a garnish for added texture and flavor.

Cilantro: Fresh and chopped, it adds a burst of herbal freshness to the salad.

When slicing the cucumbers and red onion, use a mandoline for uniform thin slices. This ensures even absorption of the dressing and a consistent texture throughout the salad.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative in salads.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the salad well.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• sugar - Substitute with honey: Honey adds sweetness and a bit of depth to the flavor profile, though it may slightly alter the texture.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• sesame oil - Substitute with olive oil: Olive oil provides a different but pleasant flavor and can still add richness to the salad.

• chopped peanuts - Substitute with chopped almonds: Almonds offer a similar crunch and nutty flavor, making them a suitable garnish.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery taste that can replace cilantro in the garnish.

• Store the Thai cucumber salad in an airtight container to maintain its freshness and crispness.
• Place the container in the refrigerator, where it can be kept for up to 2-3 days. The cucumbers may release some water, but this is normal and can be drained before serving.
• For optimal flavor, it's best to consume the salad within the first 24 hours. The red onion and rice vinegar dressing will continue to marinate the vegetables, enhancing their taste.
• If you plan to make the salad ahead of time, consider storing the dressing separately and combining it with the cucumber mixture just before serving. This will help maintain the crunchiness of the cucumbers.
• Freezing the Thai cucumber salad is not recommended, as the cucumbers and red onions will lose their texture and become mushy upon thawing.
• If you have leftover dressing, it can be stored in a separate container in the refrigerator for up to one week. Use it to dress other salads or as a marinade for grilled vegetables or meats.
• When ready to serve, give the salad a quick toss to redistribute the dressing and ensure even coating. Add the chopped peanuts and cilantro garnish just before serving to maintain their texture and flavor.

• Store the Thai cucumber salad in an airtight container in the refrigerator to maintain its freshness.
• When ready to enjoy again, avoid traditional reheating methods like microwaving or using the oven, as these can make the cucumbers and red onions soggy.
• Instead, allow the salad to come to room temperature by taking it out of the fridge about 15-20 minutes before serving.
• If the salad has lost some of its crispness, you can refresh it by adding a few more thinly sliced cucumbers and a splash of rice vinegar.
• Toss the salad gently to redistribute the dressing and ensure the new ingredients are well-coated.
• Re-garnish with freshly chopped peanuts and cilantro to enhance the flavors and add a fresh crunch.
• For an extra burst of flavor, consider adding a squeeze of lime juice or a sprinkle of chili flakes before serving.

• Mixing bowl: A large bowl used to combine the cucumbers and red onion.

• Small bowl: A smaller bowl used to whisk together the rice vinegar, sugar, salt, and sesame oil.

• Whisk: A utensil used to mix the dressing ingredients until the sugar is dissolved.

• Knife: A sharp tool used to slice the cucumbers and red onion thinly.

• Cutting board: A flat surface used to safely cut the cucumbers and red onion.

• Measuring cups: Tools used to measure out the rice vinegar and sliced red onion.

• Measuring spoons: Tools used to measure out the sugar, salt, sesame oil, and garnishes.

• Serving bowl: A bowl used to serve the finished Thai cucumber salad.

• Tongs: A utensil used to toss the cucumber mixture with the dressing.

Prep ingredients ahead: Slice the cucumbers and red onion in advance and store them in the fridge.

Use a mandoline: A mandoline slicer can quickly and evenly slice the cucumbers and red onion.

Make dressing in bulk: Prepare a larger batch of the dressing and store it in the fridge for future use.

Pre-chop garnishes: Chop the peanuts and cilantro ahead of time and keep them in airtight containers.

Mix just before serving: Combine the cucumber mixture and dressing right before serving to keep it fresh.