Imagine a salad that dances on your taste buds with a perfect harmony of crisp, tangy, and spicy flavors - that's exactly what this Thai Fresh Cucumber Salad promises! Straight from the vibrant streets of Thailand, this incredibly simple yet mind-blowing dish will transform your everyday meals into an exotic culinary adventure. Whether you're looking to impress dinner guests or simply craving a cool, zesty side dish, this recipe is your ticket to a mouthwatering experience that takes just 15 minutes to prepare!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cucumbers, thinly sliced
- 1 red onion, thinly sliced
- 1 red chili, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Salt, to taste
- Fresh mint leaves, for garnish
Instructions
- Begin by preparing the cucumbers. Wash them thoroughly under cold water. Cut off the ends and slice them thinly. You can choose to peel them if you prefer a softer texture, but leaving the skin on adds a nice crunch and color.
- Next, take the red onion and slice it thinly. If the flavor of raw onion is too strong for your taste, you can soak the slices in cold water for a few minutes to mellow the flavor before adding them to the salad.
- Chop the red chili finely. If you prefer less heat, you can remove the seeds before chopping. Adjust the amount of chili according to your spice preference.
- In a small bowl, combine the rice vinegar, sugar, and a pinch of salt. Stir until the sugar is dissolved completely. This will create a tangy dressing that balances the freshness of the vegetables.
- In a large mixing bowl, combine the sliced cucumbers, red onion, and chopped red chili. Pour the dressing over the salad and toss gently to ensure all the ingredients are well coated.
- Allow the salad to sit for about 5 minutes to let the flavors meld together. This will enhance the taste of the salad.
- Before serving, taste the salad and adjust the seasoning with additional salt if needed. Transfer the salad to a serving dish.
- Garnish the salad with fresh mint leaves for an aromatic finish. The mint adds a refreshing touch that complements the other ingredients beautifully.
- Serve the Thai Fresh Cucumber Salad immediately as a side dish or a light appetizer. Enjoy the crispness and vibrant flavors!
Tips
- Cucumber Selection: Choose firm, fresh cucumbers with minimal seeds for the best texture and crunch.
- Slicing Technique: Use a sharp mandoline or knife to create uniformly thin cucumber and onion slices, ensuring even flavor distribution.
- Spice Control: Adjust the red chili quantity based on your heat tolerance - remove seeds for milder version or add more for extra kick.
- Vinegar Variation: While rice vinegar is traditional, you can experiment with apple cider vinegar for a slightly different tang.
- Chilling Tip: For maximum flavor, let the salad rest in the refrigerator for 10-15 minutes before serving to allow ingredients to marinate.
- Garnish Generously: Fresh mint leaves are not just a decoration - they add an incredible aromatic dimension to the dish.
- Serving Suggestion: This salad pairs beautifully with grilled meats, seafood, or as a standalone light lunch.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 8g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
