Cucumber Salad Thai-style



From The Associated Press. If you want to "bulk up" the salad to make it more substantial, you can serve the cucumber mixture over greens: spring mix, mixed greens or similar.

★★★★★ 3 votes
15 Min
No-Cook or Other


2 large
english cucumbers
jalapeno pepper (i only used 1/3 of a yellow jalapeno)
1 medium
shallot, peeled and sliced thinly
1 Tbsp
soy sauce
1/2-1 tsp
fish sauce (nuoc mam)
2 Tbsp
fresh lime juice (save some of the zest for garnish)
1 tsp
granulated sugar (i used superfine sugar)
2 Tbsp
fresh cilantro or fresh (thai) basil (i used a combination of fresh cilantro, fresh thai basil and a small amount of fresh mint)
1/4 c
salted peanuts, lightly crushed


1Peel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cucumber halves crosswise into thin slices. A mandoline is best, but a knife is fine. Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.
2In a large bowl, combine the jalapeno, shallots, soy sauce, fish sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Taste and adjust if necessary.
3Transfer the mixture to a serving bowl or platter, then top with the cilantro/fresh herbs, peanuts and a garnish of lime zest.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegan
Other Tag: Quick & Easy