Thai Cucumber Salad
A new cucumber salad to try!
Hot enough for you out there? Seems like just a few weeks ago we were all shivering through an extra-chilly spring, and now all of a sudden, we’re sizzling in the summer sun.
What weather like this really calls for is some nice cool salads. And, as we all know, nothing’s cooler than a cucumber.
I’ve already got one great cucumber salad recipe, this Homestyle Creamy Cucumber Salad – but I wanted a bit more variety. So I decided to come up with a new cucumber salad that was as different from this one as I could possibly make it.
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Instead of tossing the cucumbers with sliced red onion, I went for green onions and shredded carrots. Instead of a creamy dressing, I used a light, vinegar-based dressing. And instead of seasoning it with garlic and dill, I went for a zesty Asian flavor, with sesame oil, fish sauce, and a touch of red pepper.
Put it together and what have you got? My new Thai Cucumber Salad. It’s cool and refreshing, but with a spicy little kick. Pair it with grilled fish, chicken, or even burgers, and you’ve got the perfect summertime meal.
Thai Cucumber Salad
Printable recipe directions and ingredients at bottom of post.
Directions:
- In a small bowl, combine your vinegar, sugar, sesame oil, fish sauce, red pepper flakes, and salt. Cover and refrigerate sauce for 30-60 mins to let the flavors blend well with each other.
- Slice your cucumbers.
- Place cucumber slices and shredded carrots into a large bowl. Add in dressing and green onions. Stir well combined. Cover and refrigerate for another 30 mins, or until ready to serve. Topped with optional chopped peanuts when ready to serve.
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Corey, Darryl, Big D & Little D
Thai Cucumber Salad
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Ingredients
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 1/2 tsp sesame oil
- 1/2 tsp fish sauce
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 2 large english cucumbers
- 1 large carrot shredded with potato pealer
- 2 green onions sliced
Optional Topping:
- Chopped peanuts
Instructions
- In a small bowl, combine your vinegar, sugar, sesame oil, fish sauce, red pepper flakes, and salt. Cover and refrigerate sauce for 30-60 mins to let the flavors blend well with each other.
- Slice your cucumbers.
- Place cucumber slices and shredded carrots into a large bowl. Add in dressing and green onions. Stir well combined. Cover and refrigerate for another 30 mins, or until ready to serve. Topped with optional chopped peanuts when ready to serve.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I assume that’s chopped peanuts topping it all off? They aren’t mentioned in the recipe….
This sounds wonderful! I’m always looking for something different and this will be great. Thank you. ?? Karen
Well, yes, that’s fine. But what are those things topping the salad in the photo you posted, if they aren’t peanuts? Just wondering. — or was your comment tongue in cheek and my morning coffee hasn’t brought me to full consciousness?
Yes! Those are chopped peanuts. I added the optional topping option to the notes 🙂 I hope you love it!
I made this recipe exactly as posted and it was awesome!! I made it for a ladies luncheon and all the ladies loved it. Thanks for the recipe!