Betty's Thai Cucumber and Bean Sprout Salad

Betty's Thai Cucumber And Bean Sprout Salad Recipe

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Betty Bramanis


A perfect salad for when it's blistery hot outside, so cooling and wonderful served with BBQ'd meats, a rotisserie chicken (hot or cold) or slices of ham. Make when cucumbers are in season and plentiful. I use toasted peanuts from a bag. Make as close to serving time as possible. This recipe does not store well and should eaten on the day of preparation.


☆☆☆☆☆ 0 votes

6-7 as a side dish
20 Min
No-Cook or Other


  • ·
    2 large lebanese cucumbers, halved, seeds removed and sliced (about 4 cups worth)
  • ·
    3 cups bean sprouts, washed and dried well
  • ·
    1-2 green onions, sliced fine
  • ·
    1/2 cup toasted peanuts, chopped
  • ·
    1/4 cup fresh thai basil leaves, chopped or torn
  • ·
    1/4 cup fresh vietnamese mint leaves, chopped or torn
  • ·
    1 long (mild) red chili, deseeded and diced fine **optional

  • ·
    2 teaspoons sweet chili sauce
  • ·
    2 teaspoons rice wine vinegar
  • ·
    1 tablespoon fish sauce
  • ·
    1 tablespoon lime juice
  • ·
    1 tablespoon peanut oil
  • ·
    1/2 teaspoon seame oil

How to Make Betty's Thai Cucumber and Bean Sprout Salad


  1. Place all the salad ingredients in a medium/large bowl.
  2. Make the dressing (pop everything into a small bowl and whisk with a fork until combined - about 30 seconds)
  3. Pour the dressing over the salad, toss well to coat. Serve!

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