Thai Cucumber Salad with Peanuts

Thai Cucumber Salad with Peanuts

By Jennifer Segal

Adapted from Food & Wine

This Thai-style cucumber salad is quick, crunchy, and full of flavor—the kind of side you’ll find yourself making on repeat.

Servings: 4

Total Time: 20 Minutes
 

Ingredients

For the Salad

• ½ medium red onion, very thinly sliced

• 2 large cucumbers, or 4 small ones halved lengthwise, seeded and sliced crosswise ¼-inch thick

• ⅓ cup packed chopped fresh cilantro

• ½ cup salted peanuts

• 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)

• ¼ teaspoon salt (optional)

For the Dressing

• ¼ cup fresh lime juice, from 2-3 limes

• 2 tablespoons vegetable oil

• 1½ tablespoons fish sauce

• 2 tablespoons sugar

• 1 garlic clove, minced

Instructions

1. Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.

2. Make the dressing: In a large bowl, whisk the lime juice, oil, fish sauce, sugar, and garlic.

3. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add the salt if necessary. Serve the salad within 30 minutes.