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thai cucumber salad recipe

Thai Cucumber Salad Recipe

Discover the perfect Thai cucumber salad recipe for a refreshing, low-calorie dish that's quick to prepare and packed with vibrant flavors. Ideal for any diet.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 units Cucumbers (preferably English)
  • 2 tablespoons Rice vinegar
  • 2 tablespoons Lime juice
  • 2 cloves Garlic, minced
  • 1 unit Fresh chili, sliced
  • 1/4 cup Fresh herbs (cilantro or mint)
  • 1 teaspoon Salt
  • 1 tablespoon Honey or maple syrup (optional) for sweetness
  • 2 tablespoons Toasted peanuts or sesame seeds (optional) for crunch

Equipment

  • Knife
  • Cutting board
  • Bowl for mixing
  • Mandoline slicer optional
  • Paper towels

Method
 

  1. Slice the cucumbers thinly and pat them dry with a paper towel.
  2. In a bowl, mix lime juice, rice vinegar, minced garlic, sliced chili, and a pinch of salt to create the dressing.
  3. Toss the cucumber slices with the dressing until evenly coated.
  4. Add fresh herbs and sprinkle with toasted peanuts or sesame seeds, if using.
  5. Taste and adjust seasoning as necessary, balancing sweet, sour, salty, and spicy flavors.

Nutrition

Calories: 50kcalCarbohydrates: 8gProtein: 2gFat: 3gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For a vegan option, substitute fish sauce with soy sauce, tamari, or coconut aminos. Enhance flavors by adding diced tomatoes or shredded carrots. The salad is best served fresh; if prepped ahead of time, keep components separate until serving to maintain crispness. For a keto-friendly version, simply skip the sweeteners. Store leftover salad in the refrigerator for up to one day, but note that it may become watery over time.
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