Cucumber Salad with Thai Vinaigrette Dressing
Bright, zesty, and irresistibly refreshing, this Cucumber Salad with Thai Vinaigrette Dressing is the perfect accompaniment to any meal or a crisp, light snack all on its own. Featuring thinly sliced English cucumbers, red onions, and a sprinkle of fresh cilantro, this salad bursts with vibrant flavor and crunch. The star of the recipe is the homemade Thai-inspired vinaigrette—a tantalizing blend of lime juice, fish sauce, soy sauce, and a touch of brown sugar, enriched with garlic and ginger for a flavor-packed punch. Optional red chili slices and roasted peanuts add a delightful hint of heat and crunch. Ready in just 15 minutes and served chilled, this quick, no-cook recipe is ideal for busy weeknights or summer gatherings. Perfect for fans of Thai cuisine, cucumber-based dishes, and healthy salads!
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Recipe Information
Ingredients
- 2 large English cucumber
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro leaves
- 1 small Red chili (optional)
- 0.25 cup Roasted peanuts (optional)
- 3 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
- 1 small Garlic clove
- 0.5 teaspoon Fresh ginger
Instructions
Wash the cucumbers thoroughly. Using a mandoline slicer or a sharp knife, slice them into thin rounds. Transfer the sliced cucumbers to a large mixing bowl.
Peel and thinly slice the red onion into half-moons. Add it to the bowl with the cucumbers.
Finely chop the fresh cilantro leaves and, if using, thinly slice the red chili. Add both to the bowl with the cucumbers and onions.
If using roasted peanuts, roughly chop them and set them aside for topping the salad later.
Prepare the vinaigrette: In a small bowl, combine lime juice, fish sauce, soy sauce, and brown sugar. Whisk until the sugar is fully dissolved.
Grate the garlic clove and fresh ginger into the bowl with the vinaigrette. Add sesame oil and mix well to combine.
Pour the Thai vinaigrette over the cucumber mixture. Gently toss to coat all the ingredients evenly with the dressing.
Cover the bowl with plastic wrap and let the salad marinate in the refrigerator for at least 10 minutes to meld the flavors.
Before serving, taste and adjust the seasoning if needed. Transfer the salad to a serving plate or bowl and sprinkle the chopped roasted peanuts on top, if desired.
Serve chilled and enjoy the refreshing flavors of the cucumber salad with Thai vinaigrette dressing!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
