Thai cucumber salad with peanuts and onions
This Thai cucumber salad features a blend of refreshing cucumbers, crunchy peanuts, and zesty onions, all tossed in a tangy dressing. Perfect as a light side dish or appetizer, it harmonizes vibrant flavours for a delightful experience.
Cook time 0 min
Prep time 15 min
Ingredients:
1/3 cup vinegar2 tbsp sugar
1/2 tsp sesame oil
1/2 tsp red pepper (spice)
1/2 tsp salt
2 cucumbers
1/4 cup peanuts
2 onions
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.
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.
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.
Thai cucumber salad with peanuts and onions FAQ:
Leftover Thai cucumber salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the cucumbers may become softer over time, so it's best to consume it fresh.
If you need a substitute for peanuts due to allergies, you can use sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you can omit them entirely or use toasted almonds for a different flavor.
To adjust the spice level, you can increase or decrease the amount of red pepper used in the dressing. For a milder version, start with a smaller amount and taste before adding more.
Rice vinegar is commonly used in Thai salads for its mild flavor, but you can also use apple cider vinegar or white vinegar as alternatives. Just keep in mind that the taste may vary slightly.
Yes, you can add other crunchy vegetables such as bell peppers, carrots, or radishes to the salad for additional flavor and texture. Just be sure to adjust the dressing quantity if you significantly increase the volume of the vegetables.
Cooking 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.
Nutrition Facts
6 ServingsCalories 80kcal
Protein 2.32g
Carbohydrates 10g
Fiber 1.31g
Sugar 7g
Fat 3.50g
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