Thai Cucumber Salad with Peanuts Recipe
If you’re searching for a dish that’s crisp, vibrant, and undeniably refreshing, Thai Cucumber Salad with Peanuts is bound to become your next obsession. This delightful salad blends crunchy cucumbers, aromatic herbs, and a punchy, sweet-tart dressing with the addictive crunch of roasted peanuts. It’s absolutely packed with color and texture, making it perfect for everything from summer lunches to Thai-inspired feasts. The combination of flavors will wake up your taste buds and have you coming back for seconds (maybe thirds), guaranteed!
Ingredients You’ll Need
You don’t need a long shopping list for Thai Cucumber Salad with Peanuts. In fact, the ingredients here work together in perfect harmony, each one adding a special note — from crispness to tang, or a hint of nuttiness — to create an unforgettable salad that’s as gorgeous as it is delicious.
- Cucumbers: Thinly sliced cucumbers bring unbeatable crunch and a cooling freshness that anchors the salad.
- Red onion: Just a touch adds sharpness and color — slice it nice and thin so it mingles easily with the other ingredients.
- Shredded carrots: These give a gentle sweetness and a burst of bright orange for irresistible eye appeal.
- Fresh cilantro: Chopped cilantro adds a fragrant, herbal lift — don’t skip it if you want true Thai flavor!
- Roasted peanuts: The star of the show, bringing deep, nutty crunch that makes every bite pop.
- Rice vinegar: Provides a tangy backbone for the dressing, balancing the bolder flavors.
- Lime juice: Adds brightness and a zesty kick that wakes up the whole dish.
- Fish sauce (or soy sauce): For a salty, savory punch — use soy sauce for a vegetarian twist.
- Sugar: Just enough to mellow the acidity and bring out the natural sweetness of the veggies.
- Sesame oil: A little goes a long way, adding nuttiness and depth to the quick dressing.
- Garlic: Minced for sharpness — it brings aromatic depth without overpowering the salad.
- Red pepper flakes: For a gentle heat that’s not overwhelming but absolutely addicting.
- Salt and black pepper: These basic seasonings tie all the fresh flavors together beautifully.
How to Make Thai Cucumber Salad with Peanuts
Step 1: Prep the Fresh Ingredients
Start by thinly slicing your cucumbers and red onion. This step is key! The thinner you slice, the more the dressing can soak in, and the crunch factor goes through the roof. Toss the cucumbers and red onions into a large salad bowl. Add the shredded carrots and chopped cilantro to the mix. Already, you’ll notice how inviting the colors are — the perfect base for our Thai Cucumber Salad with Peanuts.
Step 2: Whisk Up the Dressing
Grab a small bowl or a wide-mouthed mug and add the rice vinegar, lime juice, fish sauce (or soy sauce, if you want to keep things veggie-friendly), sugar, sesame oil, minced garlic, red pepper flakes, plus a pinch of salt and black pepper. Whisk everything together until the sugar is dissolved and you’re left with a glossy, fragrant dressing. You should be able to smell a wonderful mix of tangy, nutty, and savory notes.
Step 3: Dress the Salad
Drizzle your freshly whisked dressing over the cucumber mixture. Now for the fun part: toss everything together until each piece is well coated and glistening. The dressing soaks into the vegetables quickly, brightening each bite and infusing the salad with irresistible flavor. You’ll start to smell that unmistakable Thai aroma — citrus, spice, and savory all in one!
Step 4: Add the Peanuts
Right before serving, sprinkle your roughly chopped roasted peanuts on top. This ensures they stay perfectly crunchy instead of getting soggy. The peanuts provide a toasty, buttery crunch that’s truly the signature of Thai Cucumber Salad with Peanuts.
Step 5: Serve and Savor
Dish up immediately for peak freshness and crunch! The salad is best enjoyed just after assembling, when every bite is packed with lively contrast and vibrant flavor. It’s as quick to devour as it is to make.
How to Serve Thai Cucumber Salad with Peanuts
Garnishes
A handful of extra cilantro or a few slices of fresh chili scattered over the top makes this salad even more irresistible. A sprinkle of toasted sesame seeds or a touch of fresh mint takes the Thai Cucumber Salad with Peanuts straight to a new level — bright, bold, and packed with personality.
Side Dishes
This salad pairs beautifully with almost any Thai-inspired main or side. Try it alongside grilled chicken satay, sticky rice, or pad Thai for a full meal. It’s also a winner next to barbecue dishes, summer rolls, or simply as a picnic side that everyone will ask about.
Creative Ways to Present
For special gatherings, serve your Thai Cucumber Salad with Peanuts in individual glass jars or layered parfait-style in clear bowls so those gorgeous colors shine. Or, use butter lettuce cups for handheld bites at parties. The colors and textures make it a showstopper no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salad to an airtight container and store it in the fridge. The flavors meld nicely, but the cucumbers will release some water over time, so expect the salad to be a bit less crisp if it sits for too long. For crunchiest results, keep the peanuts separate and add them just before eating.
Freezing
Freezing is not recommended for Thai Cucumber Salad with Peanuts. The fresh cucumber and delicate herbs simply don’t hold up to freezing and thawing — they lose their crunch and become watery. It’s best to enjoy this dish fresh.
Reheating
Reheating isn’t necessary for this salad, as it’s meant to be eaten chilled or at room temperature. Just give it a good toss before serving, and if needed, add a squeeze of fresh lime or a sprinkle of peanuts to revive the flavors and texture.
FAQs
Can I use a different nut instead of peanuts?
Absolutely! While peanuts are traditional and lend that authentic crunch, you can easily swap in cashews or almonds if you prefer, or leave them out entirely for a nut-free option. Every version is tasty in its own way.
How long does Thai Cucumber Salad with Peanuts stay fresh?
It’s at its absolute best right after making, but you can store leftovers for up to two days in the fridge. Just note that the cucumbers will continue to release water and soften over time, so the texture will change a little.
How can I make this salad even spicier?
If you crave serious heat, add extra red pepper flakes or thinly sliced fresh Thai chilies to the salad. You could also drizzle a little sriracha on top right before serving for an extra fiery kick.
Is Thai Cucumber Salad with Peanuts suitable for vegetarians?
Yes! Just swap the fish sauce for soy sauce or tamari, and the salad is instantly vegetarian and still full of punchy Thai flavor. It’s an easy switch with no sacrifice.
Can I prepare the dressing ahead of time?
Definitely. You can whisk up the dressing a day or two in advance and store it in the fridge. When you’re ready, just toss it with your veggies and peanuts for the freshest, fastest version of Thai Cucumber Salad with Peanuts.
Final Thoughts
Don’t wait to bring a burst of Thai flavor and crunch to your table! Thai Cucumber Salad with Peanuts comes together in a flash, yet always steals the show with its balance of sweet, sour, salty, and spicy notes. Give it a try — your next gathering (or weeknight dinner!) will thank you.
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Thai Cucumber Salad with Peanuts Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Cucumber Salad with Peanuts is a refreshing and flavorful dish that’s perfect for a light lunch or as a side dish. The combination of crunchy cucumbers, sweet carrots, tangy dressing, and nutty peanuts creates a delicious balance of flavors and textures.
Ingredients
Cucumber Salad:
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, roughly chopped
Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Cucumber Salad: In a large bowl, combine cucumbers, red onion, shredded carrots, and cilantro.
- Dressing: In a small bowl, whisk together rice vinegar, lime juice, fish sauce, sugar, sesame oil, garlic, red pepper flakes, salt, and pepper until sugar is dissolved.
- Pour dressing over cucumber mixture and toss to coat.
- Sprinkle chopped peanuts on top before serving.
- Serve immediately for maximum crunch.
Notes
- For extra flavor, add thinly sliced fresh chili or garnish with fresh mint.
- Best enjoyed fresh as cucumbers release water over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
