Thai Cucumber Salad
A refreshing and flavorful Thai Cucumber Salad that perfectly complements satay dishes, offering a balance of crunch and health benefits.
Ingredients
Salad Ingredients
- 1 English cucumber English Cucumber Crisp texture and light flavor
- 2 shallots Shallots Thinly sliced for distribution of flavor
- 1-2 chili peppers Chili Peppers Adjust according to spice preference
- 1/4 cup Cilantro For freshness and garnish
Dressing
- 2 tablespoons Granulated Sugar Balances the tanginess
- 3 tablespoons White Vinegar Adds acidity
- 1 tablespoon Water Helps blend the dressing
- 1 teaspoon Kosher Salt Enhances flavors and adds crunch
Instructions
Preparation
- Wash the cucumbers and slice them thinly using a sharp knife.
- Slice the shallots thinly to enhance their flavor distribution.
- Chop the cilantro and slice the chili peppers according to your preferred spice level.
Cook/Assemble
- In a mixing bowl, combine the granulated sugar, white vinegar, water, and kosher salt. Stir until the sugar dissolves completely.
- Add the sliced cucumbers, shallots, and chili peppers to the bowl, ensuring they are well coated in the dressing.
- Sprinkle the chopped cilantro on top and gently toss again for even coverage.
Serve
- Chill the salad in the refrigerator for at least 30 minutes.
- Serve alongside your favorite satay.
Notes
Let the cucumbers sit with salt for about 10 minutes for added crunch. This salad tastes even better when marinated overnight.