Ingredients
Equipment
Method
- Wash the cucumbers thoroughly. If using English or Persian cucumbers, you can leave the skin on. If using regular cucumbers with thicker skin or larger seeds, you may wish to peel them and scoop out the seeds with a spoon. Slice the cucumbers thinly, about 1/8 inch thick. You can use a sharp knife or a mandoline slicer for uniform slices. Place the sliced cucumbers in a medium-sized bowl.3 large cucumbers
- In a small bowl, whisk together the rice vinegar, granulated sugar, soy sauce, sesame oil, and red pepper flakes. Ensure the sugar is dissolved completely before proceeding. Taste and adjust the sweetness or spiciness as per your preference, adding a touch more sugar for sweetness or red pepper flakes for heat.1/4 cup rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
- Pour the prepared dressing over the sliced cucumbers. Add the chopped cilantro, chopped mint, and thinly sliced red onion (or shallots) to the bowl.3 large cucumbers, 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh mint, 2 tablespoons thinly sliced red onion or shallots
- Gently toss all the ingredients together, ensuring the cucumbers are evenly coated with the dressing. For the best flavor, allow the salad to marinate in the refrigerator for at least 10-15 minutes to let the flavors meld. This also helps to slightly soften the cucumbers while maintaining their crunch.
- Just before serving, sprinkle the toasted sesame seeds and optional chopped peanuts or cashews over the salad. This adds a delightful textural contrast and an extra layer of flavor. Serve chilled.1 tablespoon toasted sesame seeds, 1/4 cup chopped peanuts or cashews
Notes
Leftover Thai Cucumber Salad can be stored in an airtight container in the refrigerator for up to 3 days. It is best served chilled.
