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5 from 1 vote

Thai Cucumber Salad

This Crunchy Thai Cucumber Salad is a little sweet, a little spicy and a whole lot of good!
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: Thai
Keyword: cucumber salad, thai cucumber salad
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salad

  • 2 English cucumbers, seeds removed and sliced into half moons
  • 1/2 cup thinly sliced red onion
  • 1/4 cup packed cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1/8 teaspoon kosher salt
  • 1/4 cup roasted peanuts, salted or unsalted depending on your preference

Vinaigrette

  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons fish sauce
  • 1/8 teaspoon garlic powder

Instructions

  • In a large bowl toss together all of the salad ingredients.
  • In a glass measuring cup or small bowl whisk together the vinaigrette.
  • Pour the vinaigrette over the salad and toss to combine. Serve immediately.

Notes

The salad is best eaten the day it is made to prevent the peanuts from becoming soft.

Nutrition

Calories: 133kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 340mg | Fiber: 2g | Sugar: 10g