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    Home » Cuisine » Thai

    Thai-Inspired Sweet & Tangy Cucumber Salad

    Published: Feb 21, 2013 · Modified: Apr 5, 2022 by Faith · This post may contain affiliate links · 12 Comments

    DSC_3067(small)

    Last week when I posted my recipe for Thai-Inspired Fried Rice with Chicken I included a little teaser for this salad. I love this salad with any Thai dish, and now I know it must be a reader favorite too – I’ve received a ton of emails requesting the recipe in the past week!

    This basic recipe for Thai-Inspired Sweet & Tangy Cucumber Salad is my favorite, but I’ve also seen versions that use crushed peanut, cilantro, scallion, garlic, fish sauce, lime juice, and/or crushed red pepper flakes. Feel free to experiment with it and come up with a unique version that you like best.

    DSC_3070(small)

    Print
    Thai-Inspired Sweet & Tangy Cucumber Salad
    Prep time:  8 mins
    Total time:  8 mins
    Yield: 4 servings
     
    Ingredients
    • 3 tablespoons rice vinegar
    • 3 tablespoons white sugar (or you could try it with honey instead; if so, start with about half the amount)
    • ½ teaspoon salt
    • 1 medium English cucumber, halved length-wise and thinly sliced (see note below)
    • 1 medium white onion, halved and thinly sliced
    • 1 teaspoon dried, crushed mint leaves (or 1 tablespoon minced fresh mint leaves)
    Instructions
    1. Whisk together the vinegar, sugar, and salt in a medium bowl until the salt and sugar are dissolved.
    2. Stir in the cucumber, onion, and mint.
    3. Refrigerate at least one hour (but up to four) before serving.
    Notes
    English Cucumber Substitution: Instead of using 1 English cucumber, you can use about 3 Persian cucumbers (or any kind of smallish cucumber that is nearly seedless). If you’re using smaller cucumbers, such as Persian cucumbers, there is no need to halve them before thinly slicing.
    3.5.3251

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    Reader Interactions

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      Recipe Rating




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    1. Lori Lynn says

      February 23, 2013 at 1:50 pm

      Nice. Cucumber + onion + mint = 1 refreshing salad
      LL

      Reply
    2. Alyssa (Everyday Maven) says

      February 22, 2013 at 12:07 am

      I love this type of salad (really, any cucumber salad!) and make one that is similar but with a chile every time I made Thai food too :)

      Reply
    3. Vicki Bensinger says

      February 21, 2013 at 10:54 pm

      I love the freshness of cucumber salads and yours looks delish!

      Reply
    4. Laura (Tutti Dolci) says

      February 21, 2013 at 4:18 pm

      I love cucumber salad, can't wait to try this!

      Reply
    5. Rosa says

      February 21, 2013 at 1:43 pm

      A lovely salad! It is the perfect accompaniment to fiery currie...

      Cheers,

      Rosa

      Reply
    6. deana says

      February 21, 2013 at 12:40 pm

      looks so good, Faith. I am in the mood for light dishes lately and this is a winner.

      Reply
    7. dixya @ food, pleasure, and health says

      February 21, 2013 at 11:01 am

      thanks a lot for the recipe. I will be trying both the salad and fried rice soon :) and the curry looks delicioussssss. do you think basil could be substituted for mint?

      Reply
      • Faith says

        February 21, 2013 at 10:43 pm

        Dixya, Yes, definitely try it with basil - Thai basil, if you can find it! Let me know how it is if you give it a try!

        Reply
    8. Nutmeg Nanny says

      February 21, 2013 at 9:27 am

      Yum! I love cucumber salad. It always reminds me of spring and having family BBQ's.

      Reply
    9. Erica says

      February 21, 2013 at 5:49 am

      Fantastic! That sweet paired with the vinegar is so good!

      Reply

    Trackbacks

    1. Almond Pulp Crackers | The Next Course says:
      July 8, 2013 at 10:01 am

      [...] with Sarah, I whipped up muffins and scrambled eggs for brunch. Next, I moved on to Nutella bites, cucumber salad, and almond milk. After dinner, the almond pulp I had saved from making the milk was beckoning me, [...]

      Reply
    2. Almond Pulp Crackers | Pas de Deux Blog says:
      March 4, 2013 at 7:58 am

      [...] with Sarah, I whipped up muffins and scrambled eggs for brunch. Next, I moved on to Nutella bites, cucumber salad, and almond milk. After dinner, the almond pulp I had saved from making the milk was beckoning me, [...]

      Reply

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