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Home » Cuisine » Thai » Thai-Inspired Sweet & Tangy Cucumber Salad

Thai-Inspired Sweet & Tangy Cucumber Salad

February 21, 2013 by Faith 12 Comments

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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.

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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

Filed Under: Gluten Free, Salads, Thai Tagged: Cucumber, Recipes, Salad, Sweet and Sour, Thai Cucumber Salad, Thai Flavors

Comments

  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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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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