Thailand Cucumber Salad
Cucumber salad, typically served in small quantities as part of a meal, is particularly popular with spring rolls. Red onions and bell peppers create a splash of color and a balance of sweet and savory flavors. Chilled, the salad makes a refreshing addition to meals during the summer or in hot climates.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cucumber, julienned
- ½ red onion, diced
- 1 tomato, chopped
- 1–2 chile peppers, deseeded and diced
- 1 Tbsp (15 ml) sugar
- ½ tsp (2.5 ml) salt
- Vinegar, to taste
- Fresh coriander leaves, as needed for garnish
Directions
- Arrange cucumber slices on a serving plate.
- Sprinkle onion, tomato, and chile pepper over cucumber.
- Whisk together sugar, salt, and vinegar, checking the balance of flavors.
- Pour dressing over salad.
- Sprinkle with coriander leaves.
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