This Thai Inspired Cucumber Salad is light, crisp, and loaded with flavor! It’s a little spicy from jalapeños and has a great crunch from roasted peanuts. Simple, healthy and absolutely delicious! Perfect for using up a bumper crop of cucumbers in the summer. I could eat this every single day!
- 2 tablespoons sugar
- 1/3 cup fresh lime juice, from about 2 limes
- 1 tablespoon fish sauce
- 1 medium-large shallot
- 1/2 – 1 whole jalapeño or other chile pepper, adjust amount depending on desired level of heat*
- 2 medium cucumbers, peeled only if the skin is bitter or thick, seeded only if they’re huge and unpalatable
- 1/4 cup roughly chopped cilantro, loosely packed**
- 1/4 cup roughly chopped peanuts
- Mix together the sugar, lime juice and fish sauce until the sugar is fully dissolved. Next, peel and thinly slice the shallot and add it to the bowl. Let it hang out here while you prep the other ingredients. It will help flavor the dressing, and will also start to pickle and mellow out. Thinly slice the jalapeño and add it to the bowl.
- Next, thinly slice the cucumber and add it to the bowl along with the cilantro. Mix everything together and then spoon it into a serving dish. Sprinkle the chopped peanuts on top and serve immediately.
- *Thai bird chiles, serrano chiles, or your favorite pepper can be substituted here. If you’re very sensitive to heat, remove the seeds from the chile first, substitute a milder pepper, or leave it out all together.
- **If you’re not a fan of cilantro, substitute Thai basil or fresh mint instead.
- I use a mandolin to make super thin, even slices, but a sharp knife will get the job done just fine.
Keywords: thai chiles, cucumber salad, fish sauce, peanuts