Thai Cucumber Salad

Name: Thai Cucumber Salad
Prep time: 15 min
Total time: 35 min
Ingredients: 0.5 cup unseasoned rice vinegar; 2 tablespoons sugar; Kosher salt; 1 English cucumber (12 ounces), thinly sliced (2 ½ cups); 0.5 small red onion, thinly sliced (½ cup); 1 Thai chile, thinly sliced (seeded for less heat, if desired); 0.25 cup roasted unsalted peanuts, roughly chopped; 0.5 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

4.4

(5)

5 Reviews

By

Martha Stewart

Updated on August 31, 2020

thai cucumber salad — Photo: Bryan Gardner

Prep Time:

15 mins

Total Time:

35 mins

Yield:

Serves 2 to 4; Makes about 2 1/2 cups

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.

Ingredients

½ cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber (12 ounces), thinly sliced (2 ½ cups)
½ small red onion, thinly sliced (½ cup)
1 Thai chile, thinly sliced (seeded for less heat, if desired)
¼ cup roasted unsalted peanuts, roughly chopped
½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

Directions

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

Thai Cucumber Salad

Ingredients

Directions

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