Thai-Inspired Cucumber Salad is a light and tasty side dish, made with thinly sliced cucumbers, seasoned with chili pepper, garlic, ginger, spring onion, and parsley, then drizzled with an aromatic blend of rice vinegar, sesame oil, sugar, and salt. Topped with toasted sesame seeds for a pleasantly crunchy touch.
What Can I Serve Thai Cucumber Salad With?
The result is a fresh side dish, with the perfect balance of spicy, sweet, acidic, and umami. Once ready, the cucumber salad pairs well with grilled meat, calamari or shrimp, and other grilled fish, baked or fried tofu; it can also be served as a tasty appetizer for an Asian-inspired dinner with friends.
Thai-Inspired Cucumber Salad Variations
If you're not particularly fond of spicy food, omit the chili pepper and ginger, or use just one of them. You can also use cilantro instead of parsley. If you like, you can add a splash of soy sauce to the rice vinegar and sesame oil mixture to further enhance the salad's flavor.
What Types of Cucumbers Should I Use?
As for cucumbers, choose the Dutch ones, which are long and have a dark, smooth skin: if you don't have any, however, the variety you have available will do just fine.
How to Keep Thai Cucumber Salad From Getting Soggy
First, salt the cucumbers briefly before assembling the salad. Slice them, toss with a small pinch of salt, and let them sit in a colander for 15–20 minutes. This draws out excess water. Pat them dry with a paper towel before adding dressing. Second, keep the dressing separate until shortly before serving. Thai cucumber salad usually includes rice vinegar, sugar, lime juice, fish sauce, or chili — all liquid-heavy ingredients. If you toss everything together too far in advance, the cucumbers will release more water and dilute the dressing.
Ingredients
How to Make Thai Cucumber Salad
To prepare the Thai cucumber salad, start by thoroughly washing the vegetables under running water and patting them dry with paper towels. Then, remove the two ends and slice them into rounds no thicker than 2 mm.
To prepare the Thai cucumber salad, start by thoroughly washing the vegetables under running water and patting them dry with paper towels. Then, remove the two ends and slice them into rounds no thicker than 2 mm.
Peel and finely chop the ginger root, mince the chili pepper, and slice the spring onion after peeling off the first layer. Gather all the seasonings on a cutting board and add them to the bowl with the cucumbers.
Peel and finely chop the ginger root, mince the chili pepper, and slice the spring onion after peeling off the first layer. Gather all the seasonings on a cutting board and add them to the bowl with the cucumbers.
Add the parsley, also finely chopped. In another small bowl, combine the rice vinegar, sesame oil, sugar, and salt. Stir vigorously until smooth, then pour over the cucumbers.
Add the parsley, also finely chopped. In another small bowl, combine the rice vinegar, sesame oil, sugar, and salt. Stir vigorously until smooth, then pour over the cucumbers.
Mix everything carefully, so as to distribute the seasoning perfectly. Cover the bowl with a plate and let the salad rest for 5 minutes.
Mix everything carefully, so as to distribute the seasoning perfectly. Cover the bowl with a plate and let the salad rest for 5 minutes.
Meanwhile, heat a non-stick pan on the stove and toast the sesame seeds for a few minutes, stirring them continuously, until they're golden brown and have released their full aroma. Once ready, take the salad and sprinkle the seeds on top.
Meanwhile, heat a non-stick pan on the stove and toast the sesame seeds for a few minutes, stirring them continuously, until they're golden brown and have released their full aroma. Once ready, take the salad and sprinkle the seeds on top.
Enjoy!
Enjoy!
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