Tasty Thai Cucumber Salad
Bright, crisp, and refreshingly tangy, this salad is perfect for warm evenings or packed lunches, coming together in under 15 minutes with pantry-friendly ingredients.
Ingredients
Veggies
- 2 pieces cucumbers, thinly sliced Use firm cucumbers for the best texture.
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Sauce
- 1/4 cup rice vinegar Adjust based on preferred tanginess.
- 1 tablespoon sugar Adjust to balance sweetness and tang.
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Spices & Finishing
- 1/4 teaspoon red pepper flakes Reduce for milder heat, add more for extra kick.
- Salt To taste.
Instructions
Preparation
- Slice cucumbers and red onion thinly and place them in a large bowl.
- In a separate bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes until the sugar dissolves.
- Add the cucumbers, red onion, and chopped cilantro to the dressing bowl.
- Toss everything gently so the dressing coats the vegetables evenly, then taste and add salt to your preference.
- Serve chilled as a side dish or light lunch.
Notes
For a creamy variation, consider the creamy cucumber salad for a richer twist. Drain excess liquid if you plan to store to avoid soggy cucumbers.