Spicy Thai Cucumber Salad

$- 2 medium cucumbers, thinly sliced - 1 carrot, julienned - 1 red bell pepper, thinly sliced - 2 green onions, chopped - 1 small red chili, finely chopped (adjust to taste) - 2 tablespoons fresh lime juice - 1 tablespoon fish sauce (or soy sauce for vegetarian option) - 1 tablespoon palm sugar or brown sugar - 1 tablespoon sesame oil - Fresh cilantro leaves for garnish - Crushed peanuts for topping (optional) This salad is bright and fresh. I love combining crisp cucumbers and sweet carrots. The red bell pepper adds a pop of color and flavor. Green onions give a nice bite that I find delightful. Adjust the red chili for your spice level. You can always start small and add more. The dressing is key. Lime juice adds tartness, while fish sauce gives umami. If you prefer, use soy sauce for a vegetarian twist. Palm sugar or brown sugar brings a hint of sweetness. Sesame oil adds richness to the mix. Don’t forget the garnishes! Fresh cilantro brightens the dish, and crushed peanuts add crunch. You can skip the peanuts if you have allergies. Gather these ingredients for a refreshing dish that’s perfect for any meal! Start by gathering your fresh veggies. Take 2 medium cucumbers and slice them thin. Next, julienne 1 carrot for added crunch. Then, slice 1 red bell pepper into thin strips. Chop 2 green onions and finely chop 1 small red chili, adjusting to your heat preference. Combine all these veggies in a large mixing bowl. The colors will make your salad pop! Now it’s time to whip up the dressing. In a small bowl, whisk together 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce (or soy sauce for a vegetarian option), 1 tablespoon of palm sugar or brown sugar, and 1 tablespoon of sesame oil. Keep whisking until the sugar dissolves. This tangy dressing will bring everything together. Pour the dressing over the vegetable mixture in your large bowl. Toss everything gently, coating the veggies evenly. Let the salad sit for about 10-15 minutes. This wait allows the flavors to blend and the cucumbers to soften a bit. Before serving, toss it again lightly. Garnish with fresh cilantro leaves and sprinkle crushed peanuts on top if you want an extra crunch. Enjoy your fresh and zesty delight! To change the heat of your salad, adjust the amount of red chili. Start with a small amount. If you want more heat, add more chili. Remember, fresh chilies can vary in heat. Taste as you go. This way, you control the spice to your liking. Picking fresh cucumbers and veggies is key. Look for cucumbers that are firm and smooth. Avoid any with soft spots or wrinkles. For bell peppers, choose ones that are bright and shiny. Fresh veggies make the salad crisp and tasty. This salad pairs well with many dishes. Serve it as a side for grilled meats or fish. It also goes great with rice or noodles. Enjoy it on hot days or at barbecues. You can serve it as an appetizer or a light meal. {{image_2}} To make a vegan version of Spicy Thai Cucumber Salad, you can swap a few ingredients. Instead of fish sauce, use soy sauce or tamari. This keeps the umami flavor while keeping it plant-based. You can also add more veggies, like radishes or bell peppers, for extra crunch. This way, you maintain a fresh taste while keeping it all vegan. If you want to add protein to your salad, consider shrimp, chicken, or tofu. For shrimp, cook them until pink and toss them in. For chicken, grill or sauté it first, then slice it thin. Tofu can be cubed and either pan-fried or baked. Each of these options adds a heartiness that complements the fresh veggies well. Experimenting with different dressings can give your salad a new twist. Try adding peanut sauce for a creamy texture. You can also mix in a bit of sesame dressing for a nutty flavor. Another option is a spicy sriracha dressing for those who love heat. These variations keep your salad exciting and fresh every time you make it. After you make the Spicy Thai Cucumber Salad, store leftovers in an airtight container. Place it in the fridge right away. This keeps the salad fresh for up to two days. The cucumbers will stay crunchy, but they may lose some crispness over time. If you want to keep them crunchy, wait to add the dressing until you are ready to serve. You can prepare the salad ahead of time for quick meals. Slice the cucumbers, carrot, and bell pepper and store them in the fridge. Keep the dressing in a separate container. When you are ready to eat, mix the veggies with the dressing. This method saves time and keeps everything fresh. You can even cut the vegetables the night before. I do not recommend freezing this salad. Cucumbers tend to get mushy when frozen. If you want to freeze some components, you can freeze the chopped bell peppers. When you're ready to use them, thaw and add them to your salad. Enjoy the fresh taste of the salad by serving it fresh! For salads, I recommend using English cucumbers. They are longer and have fewer seeds. Persian cucumbers work well too. They are crunchy and sweet. Both types add a refreshing taste to salads. Avoid regular cucumbers, as they can be bitter and watery. Yes, you can prepare this salad ahead of time. Chop your veggies and mix them in a bowl. Make the dressing separately. Combine them just before serving. This keeps the salad crisp and fresh. Letting it sit too long can make it soggy. To reduce the heat, simply use less red chili. You can remove the seeds for less spice. Adding more cucumber or other veggies can balance the heat. A touch of sugar can also help to tone it down. Adjust to your taste for the perfect kick! This blog post shared how to create a fresh and vibrant salad. You learned about key ingredients, including fresh veggies and flavor enhancers. I offered steps to prepare the salad, tips to customize it, and storage advice for any leftovers. In closing, this salad is versatile and simple to make. Whether you adjust the spice or add protein, it can fit your taste. Enjoy making this dish as a healthy, delicious option for any meal!$

Discover the refreshing taste of Spicy Thai Cucumber Salad that will elevate your meal! This vibrant salad features crisp cucumbers, colorful veggies, and a zesty dressing that combines lime juice, fish sauce, and sesame oil. Perfect for a healthy snack or side dish, it’s easy to make in just 30 minutes. Click through to explore the full recipe and enjoy a burst of Thai flavors in your kitchen!

Print Recipe Pin Recipe

Ingredients

2 medium cucumbers, thinly sliced

1 carrot, julienned

1 red bell pepper, thinly sliced

2 green onions, chopped

1 small red chili, finely chopped (adjust to taste)

2 tablespoons fresh lime juice

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon palm sugar or brown sugar

1 tablespoon sesame oil

Fresh cilantro leaves for garnish

Crushed peanuts for topping (optional)

Instructions

In a large mixing bowl, combine the sliced cucumbers, julienned carrot, red bell pepper, chopped green onions, and finely chopped red chili.

In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), palm sugar, and sesame oil until the sugar is dissolved, creating a tangy dressing.

Pour the dressing over the vegetable mixture and toss everything gently to coat the veggies evenly.

Let the salad sit for about 10-15 minutes to allow the flavors to meld together and the cucumbers to slightly soften.

Before serving, give the salad another gentle toss. Garnish with fresh cilantro leaves and sprinkle crushed peanuts on top if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4