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Thai Cucumber Salad

A vibrant and refreshing salad that combines crisp cucumbers with sweet and tangy dressing, topped with roasted peanuts for a satisfying crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Thai
Calories: 110
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound cucumber, peeled and cut into pieces
  • ¼ teaspoon salt
  • ¼ small red onion, sliced
  • 2 tablespoons roasted peanuts, chopped
  • 1 tablespoon cilantro, chopped
Dressing Ingredients
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 4 tablespoons Thai sweet chili sauce
  • 1 tablespoon apple cider vinegar

Method
 

Preparation
  1. Start by tossing the cucumber pieces in salt. Allow them to sit for about 10-15 minutes to draw out some moisture.
  2. In a small saucepan, whisk together the sugar, water, Thai sweet chili sauce, and apple cider vinegar, heating until slightly thickened. Let it cool.
  3. Once the cucumbers have released some moisture, drain them well.
Mixing Ingredients
  1. In a serving bowl, combine the drained cucumbers with the sliced red onion, pouring in the cooled dressing. Gently toss everything until well coated.
  2. Sprinkle the chopped peanuts and cilantro over the salad for a vibrant presentation and added crunch.

Notes

This salad is best served fresh. Prepare dressing separately if making ahead to maintain crispness. Store in an airtight container for up to 2 days but avoid freezing.