Description
A refreshing and crunchy Thai cucumber salad with a zesty dressing, perfect as an appetizer or side dish.
Ingredients
Scale
- 2 large cucumbers
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Thinly slice the cucumbers and red onion.
- In a large bowl, combine the cucumbers, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and chili flakes until well-combined.
- Pour the dressing over the cucumber mixture and toss everything together.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
For extra crunch, use fresh English cucumbers and allow the salad to chill for a couple of hours. Can be made vegan by using tamari.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg