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Thai Cucumber Salad

This quick and refreshing Thai Cucumber Salad is bursting with bright flavors and is perfect for family gatherings, summer picnics, or as a side dish to grilled meats.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium Cucumbers Opt for firm, unblemished cucumbers.
  • 1 small Red onion Thinly sliced.
  • 1 large Carrot Thinly sliced.
  • 1 small Red chili Chopped, adjust based on heat preference.
  • 1/2 bunch Fresh cilantro Chopped.
Dressing Ingredients
  • 3 tablespoons Lime juice Freshly squeezed juice is preferred.
  • 2 tablespoons Fish sauce Can substitute with soy sauce for vegetarian option.
  • 1 teaspoon Sugar Adjust to taste.
  • 1/4 teaspoon Salt Taste before adding more due to fish sauce.

Method
 

Preparation
  1. Thinly slice the cucumbers, red onion, and carrots into uniform pieces.
  2. In a large bowl, mix the sliced cucumbers, red onion, carrots, chopped red chili, and cilantro.
Dressing
  1. In a separate bowl, whisk together lime juice, fish sauce, sugar, and salt until the sugar dissolves.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine.
  2. Serve the salad chilled as a refreshing side dish.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For meal prep, slice the veggies in advance but dress just before serving to retain crunch.