Thai Cucumber Salad Recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and offers a similar umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option while maintaining crunch.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute lime for a similar tang.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a different flavor profile.

Prepare the dressing in a glass bowl using a whisk.

Add approximately 2 tablespoons of fish sauce to the bowl.

Mix in a little rice vinegar to balance the saltiness.

Add half a capful of sesame oil, being careful not to add too much.

Stir in a couple hefty pinches of white granulated sugar and mix well.

Taste the dressing and adjust by adding more vinegar and sugar if needed.

Grate about 1 tablespoon of fresh ginger, removing the skin and mincing it well before adding it to the dressing.

Set the dressing aside after mixing well.

Use a mandolin slicer to slice an English cucumber into thin slices, cutting it in half first without peeling or de-seeding it.

Place the cucumber slices into the dressing to pickle slightly.

Slice less than half of a whole sweet onion using the mandolin slicer after removing the skin.

Add the onion slices to the cucumber and dressing mixture and mix well.

Slice one red chili thinly, optionally removing the seeds for less heat, and add to the salad.

Chop cilantro roughly and sprinkle it into the salad, mixing everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens