Thai Cucumber Salad


Recipe: Thai Cucumber Salad

Summary: This is a spicy, refreshing salad that’s perfect served on a hot summer evening with garden-fresh veggies.


  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon canola oil
  • 1 clove garlic, minced
  • 1 teaspoon brown sugar
  • 1 teaspoon lime zest
  • 1/2- small jalapeno or thai chili pepper09, seeded and minced
  • salt and pepper
  • 1 seedless cucumber
  • 1 small red bell pepper
  • 1 medium carrot
  • 1/2 small red onion
  • 1 -2 tablespoon chopped cilantro (optional)
  • 1/4 cup dry roasted peanuts, chopped


  1. Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl. Season with salt and pepper. Trim the ends from the cucumber.
  2. Split lengthwise in half. Slice very thinly.
  3. Toss into the dressing. Halve the red pepper vertically, core and remove seeds and white membranes. Slice the pepper, horizontally, into very thin strips.
  4. Add to the dressing and toss. Peel the carrot and trim off ends. Slice diagonally into very thin slices.
  5. Add to the rest of the salad. Peel the onion and cut in half horizontally. Then slice vertically into very thin strips.
  6. Add these to the bowl and toss everything together until well mixed.

Serve with: Thai Chicken Satay

Preparation time: 20 minute(s)

Chill time: 1 hour (s)

Number of servings (yield): 4

Recipe adapted from

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