Thai cucumber salad with peanuts and onions
Discover a refreshing Thai cucumber salad with a delightful crunch from peanuts and a tangy twist from onions. Perfectly balanced with vinegar, sesame oil, and a hint of red pepper for a subtle kick. Ideal for a light, flavorful side dish!
- 19 Apr 2025
- Cook time 0 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Experience the refreshing and tangy flavors of a Thai cucumber salad with peanuts and onions. This simple yet vibrant dish marries the crispness of cucumbers with the crunchy texture of peanuts and the pungent bite of onions, all enlivened by a zesty dressing. Perfect as a side dish or a light appetizer, this recipe brings a touch of Thai cuisine to your table.
Ingredients:
Instructions:
- In a small mixing bowl, combine 1/3 cup vinegar, 2 tablespoons sugar, 1/2 teaspoon sesame oil, 1/2 teaspoon red pepper, and 1/2 teaspoon salt.
- Stir until the sugar and salt are fully dissolved. Set aside.
- Slice the cucumbers.
- Peel and thinly slice the 2 onions. If the onions have a strong flavor, you can soak them in cold water for a few minutes to mellow the taste, then drain.
- Roughly chop the 1/4 cup of peanuts. If preferred, you can lightly toast them in a dry skillet over medium heat for 3-4 minutes until they are fragrant and slightly golden. Make sure to stir frequently to prevent burning.
- In a large salad bowl, combine the sliced cucumbers, sliced onions, and chopped peanuts.
- Pour the prepared dressing over the cucumber, onion, and peanut mixture.
- Toss gently but thoroughly to ensure all ingredients are well-coated with the dressing.
- Let the salad marinate for at least 10-15 minutes in the refrigerator to allow the flavors to meld together.
- Before serving, give the salad a final toss, and taste for seasoning. Adjust if necessary.
- Serve the Thai cucumber salad chilled as a refreshing side dish. It pairs well with grilled meats, seafood, or as part of a Thai-inspired meal.
Tips:
- For extra flavor, let the salad marinate in the fridge for at least 30 minutes before serving.
- Consider using a mandoline slicer to achieve uniform, thin cucumber slices.
- Add a sprinkle of fresh cilantro or mint for a burst of freshness and added color.
- Toast the peanuts lightly to enhance their nutty flavor before adding them to the salad.
- Adjust the amount of red pepper according to your spice preference.
Your Thai cucumber salad with peanuts and onions is now ready to serve. Enjoy this delightful and refreshing dish that combines crisp cucumbers, crunchy peanuts, and zesty onions, all brought together by a flavorful dressing. It's a perfect companion for any meal, adding a touch of Thai cuisine to your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 2.32g | 2% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.31g | 3% |
| Sugar 7g | 7% |
| Fat | |
| Fat 3.50g | 4% |
| Saturated 0.48g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 5ug | 1% |
| Choline 10mg | 2% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.85mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 4.00mg | 4% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 220mg | 6% |
| Selenium, Se 0.76ug | 1% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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