Thai Cucumber Salad


Cucumbers are so crunchy and mild tasting, they marry beautifully with other flavorings. They're often prepared as a condiment and served with spicy or smoky dishes such as satays, smoked fish or grilled meats.

This recipe's combination of heat, sweet, salt and sour makes it a perfect accompaniment to spicy Thai cuisine. While typically served with satay, this cucumber salad is delicious as a condiment for Indian food as well. Adjust the amount of jalapeño to fit your taste, if you prefer a milder flavor.


1 medium English cucumber, unpeeled (halved lengthwise and very thinly sliced)
1 small jalapeño or Serrano chile (very finely diced, or to taste)
1 tablespoon minced fresh mint or Thai basil
1 tablespoon fresh lime juice
1 tablespoon Sugar (preferably superfine)
2 teaspoons unseasoned rice vinegar
2 tablespoons chopped roasted salted peanuts


Place the cucumbers in a medium-size bowl and add the chile and mint. Toss to combine.

Mix the lime juice, sugar and vinegar in a small cup, stirring until the sugar dissolves. Add the juice mixture to the cucumbers and toss to combine.

If you're not serving the dish immediately, refrigerate (covered) for up to 4 hours. Just before serving, add the peanuts and toss again.

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