Thai Cucumber Salad Recipe: A Refreshing and Spicy Dish for Summer
If you’re craving something refreshing yet spicy to serve alongside your summer meals, this Thai Cucumber Salad will hit the spot. Perfect for a hot evening, this vibrant salad combines crisp, garden-fresh vegetables with a zesty dressing that features lime, garlic, and just the right amount of heat from jalapeños. The best part? You can prepare it in just about 20 minutes, and it’s ready to enjoy after marinating for an hour. Ideal for gatherings or a light side dish, this Thai-inspired salad is a real crowd-pleaser.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour (for marinating)
- Total Time: 1 hour 20 minutes
- Cuisine: Asian
- Category: Vegetable Salad
- Serving Size: 4 servings
- Calories: 148.1 per serving
- Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh lime juice | 1 1/2 tablespoons |
| Canola oil | 1 1/2 tablespoons |
| Garlic, minced | 1 clove |
| Brown sugar | 1 tablespoon |
| Lime zest | 1 teaspoon |
| Seedless cucumber | 1 large, trimmed |
| Red bell pepper | 1, sliced |
| Carrot | 1, peeled |
| Red onion | 1 medium |
| Fresh cilantro (optional) | 1/4 cup, chopped |
| Fresh jalapeño (optional) | 1, thinly sliced |
| Salt and pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 148.1 kcal |
| Total Fat | 10.8 g |
| Saturated Fat | 1.3 g |
| Cholesterol | 0 mg |
| Sodium | 129.2 mg |
| Carbohydrates | 11.1 g |
| Dietary Fiber | 2.6 g |
| Sugars | 5 g |
| Protein | 4.4 g |
Instructions
-
Prepare the Dressing
In a large mixing bowl, whisk together the lime juice, canola oil, garlic, brown sugar, lime zest, and jalapeño (if using). Season the mixture with salt and pepper to taste. This dressing will bring a perfect balance of tangy, savory, and spicy flavors to the salad.
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-
Prepare the Vegetables
- Cucumber: Trim the ends of the cucumber. Slice it lengthwise, then scoop out any seeds with a spoon (optional). Slice it thinly, using a sharp knife or mandoline for uniform cuts.
- Red Bell Pepper: Slice the red bell pepper vertically, remove the seeds and membranes, and cut it into very thin strips.
- Carrot: Peel the carrot and trim off the ends. Slice it diagonally into thin rounds for a nice texture contrast.
- Red Onion: Peel the red onion, slice it in half horizontally, and then slice each half into very thin strips. The thin slices will help them blend well with the other ingredients.
-
Toss the Salad
Add the prepared cucumber, red pepper, carrot, and onion to the bowl with the dressing. Toss everything together until the vegetables are evenly coated in the flavorful dressing. -
Marinate the Salad
Let the salad sit at room temperature for at least 1 hour, stirring occasionally. The longer the salad marinates, the more the flavors meld together. If you wish, you can refrigerate it and let it marinate for up to 8 hours—just make sure to stir it a couple of times during that time. -
Serve the Salad
Transfer the marinated salad to a serving dish. If you like, sprinkle chopped cilantro and a handful of crushed peanuts on top just before serving for an extra touch of freshness and crunch.
Tips and Variations
- Add More Heat: If you like your salad spicy, feel free to add more jalapeño or even a splash of sriracha for a hotter kick.
- Substitute the Vegetables: While this recipe calls for cucumber, red bell pepper, carrot, and red onion, you can easily swap in other veggies like snap peas or radishes for a different twist.
- Make It Vegan: The recipe is already vegan-friendly, but for a more substantial meal, try adding tofu or edamame for an extra protein boost.
- Nutritional Adjustments: You can reduce the amount of sugar or substitute it with a more natural sweetener like honey or maple syrup for a healthier version.
Conclusion
This Thai Cucumber Salad is a vibrant, flavorful dish that’s perfect for warm summer evenings. The combination of fresh vegetables, a tangy lime dressing, and a hint of heat from jalapeños creates a truly delightful side dish. Whether you’re serving it with grilled meats, at a barbecue, or simply as a light, standalone meal, it’s sure to be a hit with everyone who loves refreshing salads with a little spice.
