Thai Cucumber Salad Recipe

Cucumbers: Thinly sliced for a crisp texture.

Red onion: Adds a sharp, tangy flavor.

Rice vinegar: Provides a mild, tangy acidity.

Sugar: Balances the acidity with a touch of sweetness.

Salt: Enhances the overall flavor.

Fresh cilantro: Adds a fresh, aromatic note.

Peanuts: Optional, for a crunchy texture and nutty flavor.

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 for cucumbers in salads.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to red onions, which can be a pleasant variation in the salad.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a suitable replacement for rice vinegar.

• sugar - Substitute with honey: Honey provides a natural sweetness and can dissolve well in the vinegar, offering a slightly different but pleasant flavor profile.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that adds a salty and umami flavor, enhancing the overall taste of the salad.

• cilantro - Substitute with mint: Mint offers a refreshing and aromatic flavor that complements the other ingredients in the salad.

• peanuts - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor, making them a good alternative for those with peanut allergies.

• To keep your Thai cucumber salad fresh and crisp, store it in an airtight container. This helps to maintain its crunch and prevent it from absorbing any unwanted odors from the fridge.

• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the cucumbers may start to lose their crispness and the flavors might become muted.

• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the cucumbers and red onions in one container and the rice vinegar mixture in another. Mix them together just before serving to ensure maximum freshness.

• For an extra burst of flavor, add the chopped cilantro and peanuts right before serving. This prevents the herbs from wilting and the nuts from becoming soggy.

• Freezing this Thai cucumber salad is not recommended. The high water content in cucumbers causes them to become mushy and lose their texture when thawed. Instead, enjoy this salad fresh for the best taste and texture.

• If you have leftover dressing, you can store it in a small jar or container in the fridge for up to a week. It can be used for other salads or as a tangy marinade for grilled vegetables or meat.

• Store the Thai cucumber salad in an airtight container in the refrigerator to keep it fresh.

• When ready to enjoy again, remove the salad from the refrigerator and let it sit at room temperature for about 10-15 minutes. This helps to take the chill off and brings out the flavors of the cucumbers and red onions.

• If you prefer a slightly warmer salad, you can place the salad in a microwave-safe bowl and microwave on low power for about 10-15 seconds. Be cautious not to overheat, as this can make the cucumbers soggy.

• Alternatively, you can refresh the salad by adding a splash of rice vinegar and a pinch of salt before serving. This can help to revive the flavors and add a bit of zing to the dish.

• For an added crunch, sprinkle some freshly chopped peanuts or cilantro just before serving. This will enhance the texture and flavor of the salad.

• If the salad has become too watery, drain off any excess liquid before serving. This will help maintain the crispness of the cucumbers and prevent the salad from becoming too soggy.

• Mixing bowl: Use this to combine the cucumbers and red onion.

• Small bowl: This is for whisking together the rice vinegar, sugar, and salt.

• Whisk: Essential for dissolving the sugar and salt into the rice vinegar.

• Knife: Needed for thinly slicing the cucumbers and red onion.

• Cutting board: Provides a safe surface for slicing the vegetables.

• Measuring cups: Use these to measure out the rice vinegar and red onion.

• Measuring spoons: These are necessary for measuring the sugar, salt, cilantro, and peanuts.

• Serving bowl: The final dish will be served in this bowl.

• Chopping knife: Required for chopping the fresh cilantro and optional peanuts.

Pre-slice vegetables: Slice the cucumbers and red onion in advance and store them in the fridge to save time.

Make dressing ahead: Whisk together the rice vinegar, sugar, and salt beforehand and keep it in a sealed container.

Use a mandoline: Speed up slicing by using a mandoline slicer for uniform, thin slices.

Batch prep: Double or triple the recipe and store extra servings in the fridge for quick meals later.

Pre-chop herbs: Chop the cilantro and peanuts in advance and store them in small containers.