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- 2 large cucumbers, thinly sliced - 1 red bell pepper, julienned - 1/2 red onion, thinly sliced - 1 carrot, grated - 1/4 cup fresh cilantro, chopped - 2 tablespoons roasted peanuts, crushed - 1-2 red chili peppers, finely chopped (adjust for spice level) - 3 tablespoons lime juice - 2 tablespoons fish sauce (or soy sauce for vegetarian) - 1 tablespoon sugar - 1 tablespoon sesame oil - Salt to taste You can add extra ingredients to boost flavor. Consider adding: - Sliced radishes for crunch. - Avocado for creaminess. - Chopped mint for fresh notes. These add-ins can make your salad even more exciting! When picking cucumbers, choose ones that are firm and crisp. They add a refreshing crunch. For the chili peppers, start with one if you like mild heat. You can always add more later. Use fresh lime juice for the best flavor; bottled juice lacks freshness. If you prefer a vegetarian option, soy sauce works great instead of fish sauce. {{ingredient_image_1}} Start by gathering your vegetables. You need 2 large cucumbers. Slice them thinly. Next, take 1 red bell pepper and cut it into thin strips. Then, grab 1/2 red onion and slice it thin as well. Lastly, take 1 carrot and grate it. Put all these veggies in a large bowl. The colors will be bright and inviting! In a small bowl, mix the dressing. Combine 3 tablespoons of lime juice, 2 tablespoons of fish sauce, or soy sauce if you prefer. Add 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Sprinkle in some salt to taste. Whisk everything together until it blends well. This dressing will make your salad zing! Now it’s time to bring it all together. Pour the dressing over the veggies in the large bowl. Toss the ingredients gently to coat them evenly. Next, add 1-2 finely chopped red chili peppers for some heat. Mix again gently. Finally, fold in 1/4 cup of chopped cilantro and 2 tablespoons of crushed peanuts. Let the salad sit for at least 15 minutes. This resting time helps the flavors mix. Before serving, give it a gentle toss one last time. Enjoy the fresh and spicy crunch! To make the dressing shine, balance the flavors well. Mix lime juice, fish sauce, sugar, and sesame oil in a small bowl. Whisk until smooth. Taste it! If it’s too salty, add more lime juice. If it’s too sour, add a pinch of sugar. Adjust to your liking for the best flavor. Cutting your veggies the right way helps with the texture. Use a sharp knife for clean cuts. Slice cucumbers thinly. This helps them soak up the dressing. Cut the bell pepper into strips. Julienned pieces look nice and offer crunch. For the onion, slice it thinly so it blends well. Grate the carrot for a sweet addition. Presentation matters! Use a colorful bowl for serving. This makes the salad more inviting. Top it with extra crushed peanuts for crunch and a sprig of cilantro for color. Let it sit for 15 minutes before serving. This helps the flavors blend nicely. Enjoy your vibrant salad with friends or family! Pro Tips Choose Fresh Ingredients: Opt for organic cucumbers and vibrant vegetables to enhance flavor and presentation. Adjust Spice Levels: Modify the amount of red chili peppers based on your preference for heat; start with one and add more if desired. Let it Marinate: Allow the salad to sit for a longer time, even up to an hour, to deepen the flavors before serving. Presentation Matters: Garnish with additional cilantro and peanuts right before serving to create an inviting dish. {{image_2}} You can easily make this salad vegan. Just swap the fish sauce for soy sauce. This change keeps the flavor strong without using animal products. You can also use tamari for a gluten-free option. If you want a richer taste, try miso paste mixed with water. It adds a nice depth to the dressing. The heat level is up to you. Start with one red chili pepper if you like it mild. You can always add more later. If you want it spicier, use two or three peppers. Remember to remove the seeds for less heat. For a gentle kick, try using a pinch of red pepper flakes instead. Feel free to mix things up! If you want a sweeter taste, add mango or pineapple. They pair well with the crunchy cucumbers. You can also try adding avocado for creaminess. Instead of peanuts, use cashews or sunflower seeds for a different crunch. Each swap gives a new twist to your salad. To keep your Spicy Thai Cucumber Salad fresh, place any leftovers in the fridge. Use a clean, airtight container. This will help keep the flavors intact and prevent wilting. Make sure to cover the salad tightly to avoid moisture loss. Glass containers work best for storage. They do not stain and are easy to clean. If you prefer plastic, choose BPA-free containers. Make sure the lids seal tightly to minimize air exposure. Always label your containers with the date for easy tracking. The salad stays fresh for up to three days in the fridge. After that, the veggies may lose their crunch. If you notice any bad smells or changes in texture, it’s best to discard the salad. To enjoy the salad longer, store the dressing separately and mix before serving. Yes, you can make this salad ahead of time. It tastes great after sitting. The flavors blend and enhance when chilled. I suggest making it a few hours before serving. Just keep it in the fridge. If you store it overnight, the cucumbers might soften a bit. To keep it crunchy, add the dressing just before you serve. If you want a fish-free option, soy sauce works well. It gives a similar salty flavor. You can also use tamari for a gluten-free choice. Another option is coconut aminos, which are sweeter and milder. Just remember to adjust the salt in your recipe. Each substitute can change the salad's taste a bit. To control the heat, start with fewer chili peppers. You can always add more later. If you like it mild, use just one chili. For extra heat, add more chopped chili peppers. Remember, the spice level builds over time, so taste as you go. This way, you can find the perfect balance for your palate. In this blog post, I covered the key elements to create a Spicy Thai Cucumber Salad. We explored fresh ingredients, optional add-ins, and key notes for the best flavors. The step-by-step instructions guide you from prep to serving. Tips for perfecting the dressing and cutting vegetables make the process easier. Variations let you customize the salad to your taste. Lastly, I shared storage tips to keep leftovers fresh. Enjoy making this salad and feel free to experiment with your favorite flavors!

Spicy Thai Cucumber Salad

A refreshing and spicy salad featuring cucumbers and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Thai
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 1 unit red bell pepper, julienned
  • 0.5 unit red onion, thinly sliced
  • 1 unit carrot, grated
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons roasted peanuts, crushed
  • 1 to 2 red chili peppers, finely chopped (adjust for spice level)
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • to taste unit salt

Instructions
 

  • In a large bowl, combine the sliced cucumbers, red bell pepper, onion, and grated carrot.
  • In a separate small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, sesame oil, and salt until well combined.
  • Pour the dressing over the vegetable mixture and toss thoroughly to coat the ingredients evenly.
  • Add the finely chopped red chili peppers and gently mix.
  • Fold in the chopped cilantro and crushed peanuts for added texture and flavor.
  • Let the salad sit for at least 15 minutes to allow the flavors to meld.
  • Give it one last gentle toss before serving.

Notes

Serve in a colorful serving bowl, garnished with extra crushed peanuts and a sprig of cilantro for visual appeal.
Keyword cucumber, salad, spicy, Thai