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Thai Cucumber Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
This Thai cucumber salad is an easy, quick recipe to make with curries, Thai noodles, BBQ, and more. Refreshing, crunchy, and delicious!
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Ingredients

Cucumber Salad

  • 5 small Persian cucumbers
  • 1 Thai bird's eye chili (or serrano), sliced
  • 1 small shallot, thinly sliced

Dressing

  • 1/4 cup unseasoned rice vinegar
  • 2 tbsp sugar
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions 

  • Slice cucumbers in half lengthwise. Scrape out seeds. Slice into thin rings. Combine with sliced bird's eye chili and shallot. Set aside. Whisk dressing ingredients together. Pour over cucumber salad. Marinate for about 30 minutes - 3 hours before serving.

Notes

Add grated carrots and chopped, roasted peanuts for a little crunch.
For a less spicy version, use about 1/4 red bell pepper, sliced, instead of a chili.
I recommend marinating it for about two or three hours before serving it. If you marinate it for too long, it will get very vinegary. To save leftovers, discard the marinade.
Cuisine: Thai
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1scoop, Calories: 34kcal, Carbohydrates: 8.8g, Protein: 0.5g, Fat: 0.1g, Sodium: 2mg, Potassium: 81mg, Fiber: 0.2g, Sugar: 6.6g, Calcium: 10mg
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