If you love sushi, you’re in good company. I had lunch at a local sushi spot with a friend recently and we had their Thai cucumber salad. I knew I had to try to recreate it so I could eat it whenever I want. Also, in the garden the cucumbers are a plenty, so this was a great way to put them to good use! I’ve actually made this salad 4 times this garden season. It’s so good and a healthy way to enjoy all of those delicious cucumbers.
You can serve it for lunch or dinner as a side or appetizer. You can find me snacking on it while I’m making dinner. Is anyone else guilty of snacking while cooking? Whether you snack or save it all for your main meal, I hope you’ll enjoy this as much as I do!
Thai Cucumber Salad
Course: Appetizers, Field, Garden, Recipes4
servings15
minutes5
minutes20
minutesIngredients
4 medium cucumbers cut into half- moons (peel off skin, slice length wise then remove the seeds. The slice the halves into C’s or crescent moon shapes)
1/4 tsp salt
1 small red onion sliced thin
- Dressing
2 TBS sugar
2 TBS water
4 TBS thai sweet chili sauce
1 TBS apple cider vinegar
Directions
- Add salt to cucumbers and mix well. Sit in the fridge for 10 minutes.
- Make the dressing in a medium sauce pan, add all ingredients and heat until it’s combined and slightly thickened. Let it cool.
- Drain the salt water from cucumbers, DO NOT RINSE. Toss the cucumbers, onions and dressing together. Serve immediately or refrigerate. Top with peanuts and cilantro if you wish.
