Thai Cucumber Salad

Questions About Thai Cucumber Salad

The Method for Thai Cucumber Salad

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1. Stir the rice vinegar, lime juice, tamari, sugar and sesame oil together until the sugar dissolves.

   Mark done

2. Put the cucumber, onion, chilli and cilantro in a large bowl, pour over the dressing and toss.

   Mark done

3. Scatter with the peanuts and serve straight away.

   Mark done

Tips That Matter

• Scoop out the seeds of large cucumbers with a teaspoon so the salad is not watery.
• If you like more heat, leave the chilli seeds in.
• Chill the cucumber beforehand for a cooler salad.

If You're Missing Something

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairs Well With

Grilled chicken · Grilled shrimp · Steamed rice

Keeping and Reheating

Best the day it is made. Keeps in the fridge for up to 1 day, though the cucumber softens.

Thai Cucumber Salad Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.