Ingredients
Scale
- 4 cups sliced cucumbers (approximately 2 English cucumbers or 5–6 Persian cucumbers)
- 1 green onion, sliced
- 2–3 tablespoons minced cilantro (or substitute with 1 tablespoon mint + 1 tablespoon basil)
- 1/3 cup rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1/4 teaspoon toasted sesame oil (optional)
- Salt and pepper, to taste
- 1/2 teaspoon sesame seeds
- Red chili flakes, to taste
- Crushed peanuts (optional)
Instructions
- Prepare the dressing by whisking together rice vinegar, Thai sweet chili sauce, and toasted sesame oil until smooth.
- In a large bowl, combine sliced cucumbers, green onion, and cilantro. Mix gently.
- Drizzle the dressing over the salad and toss to coat evenly; adjust seasoning if needed.
- Garnish with sesame seeds, red chili flakes, and crushed peanuts for extra flavor.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
Use English or Persian cucumbers for optimal flavor and texture.
Adjust the spice levels with more or fewer red chili flakes.
Feel free to add sliced bell peppers or carrots for added crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Calories: 60
- Sugar: 4
- Sodium: 300
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0