Serves 4
15 min
Thai Cucumber Salad
Recipe GLPR77658a51734940
A refreshing and tangy Thai cucumber salad that combines crisp, fresh cucumber slices with a lively pickling liquid infused with ginger, Thai chiles, and a balance of sweet and sour flavors. This vibrant side dish is light, cooling, and pairs wonderfully with rich curries or grilled proteins. Ready in just 15 minutes, it's a perfect complement to any Southeast Asian meal.
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Ingredients
1 cucumber, thinly sliced
1/4 cup water
1/4 cup granulated sugar
1/4 cup white distilled vinegar
2-inch piece fresh ginger, peeled and grated
1/4 teaspoon kosher salt
1/2 fresh green Thai chile, deseeded and finely chopped
Directions
Prepare the pickling liquid by combining water, sugar, white distilled vinegar, grated ginger, kosher salt, and chopped Thai chile in a small bowl. Stir until the sugar dissolves completely, about 1-2 minutes.
Thinly slice the cucumber into uniform rounds or half-moons, allowing as much surface area as possible to absorb the flavoring liquid.
Place the sliced cucumber into a serving bowl or shallow container.
Pour the cooled pickling liquid over the cucumber slices, making sure the liquid covers all the pieces evenly.
Gently toss the cucumber and liquid together to distribute the ginger and chile pieces throughout. Let the salad sit for at least 5 minutes to allow the flavors to meld before serving. The salad is best served chilled or at room temperature.
