Description
A refreshing, crunchy Thai cucumber salad with tangy rice vinegar dressing and cilantro, perfect for a side dish.
Ingredients
1/4 cup chopped cilantro
1 lb cucumbers peeled and thinly sliced
1/3 cup chopped peanuts
1/2 cup rice vinegar
2 tsp salt
1/4 cup sliced red onion
1/4 cup granulated sugar
Instructions
Place sliced cucumbers in a colander and sprinkle with salt. Toss well and let sit for 10 minutes.
Blot cucumbers dry with a paper towel to remove excess moisture.
In a small bowl, combine rice vinegar and sugar. Microwave for 30 seconds and stir until sugar dissolves.
In a large bowl, add cucumbers and red onion. Pour vinegar mixture over and add chopped cilantro. Stir gently to combine.
Cover and refrigerate for at least 20 minutes or up to 24 hours.
Before serving, sprinkle chopped peanuts on top and enjoy fresh.
Notes
Use English cucumbers for fewer seeds.
Microwaving the vinegar mixture helps dissolve the sugar completely.
Marinating longer intensifies the flavor.
Peanuts add a crunchy texture just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8
- Sodium: 600
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 13
- Fiber: 2
- Protein: 4
- Cholesterol: 0