Serves 4
10 min
Thai Cucumber Salad
Recipe GLPR7140570c11cc2d
A refreshing Thai-inspired cucumber salad featuring crisp vegetables in a tangy vinegar dressing with jalapeños, cilantro, and topped with sesame seeds and cashews. This light and flavorful side dish is perfect as an accompaniment to any Asian meal.
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Ingredients
5 cucumbers, sliced or spiralized
Salt for seasoning
½ cup unrefined sugar
½ cup rice wine vinegar
2 jalapeños, seeded and chopped
¼ cup fresh cilantro, chopped, divided
½ cup sliced bell peppers
2 carrots, thinly sliced with a vegetable peeler
2 tablespoons sesame seeds
2 tablespoons crushed cashews
Directions
Slice or spiralize the cucumbers and transfer them to a colander. Sprinkle lightly with salt and let them drain while you prepare the dressing.
In a food processor, combine the unrefined sugar, rice wine vinegar, seeded and chopped jalapeños, and half of the cilantro. Blend until the mixture is well combined and smooth.
Slice the bell peppers and use a vegetable peeler to create thin ribbons of carrots. Add these to a large mixing bowl.
Rinse the drained cucumbers gently under cool water to remove excess salt, then pat dry. Add the cucumbers to the bowl with the bell peppers and carrots.
Pour the prepared dressing over the vegetables and toss gently until everything is well coated.
Sprinkle the sesame seeds, crushed cashews, and remaining fresh cilantro over the salad. Toss gently to combine.
Serve immediately for the crispest texture, or cover and refrigerate for up to 1 hour to allow the flavors to meld together.
