I don’t make Thai food often, but when I do I try to make it flavorful and unique. That’s why I decided to add Whitley’s peanuts to this refreshing cucumber salad.
While the recipe doesn’t call for peanuts, I don’t think I could make this cucumber salad without them now that I’ve tried it. You can either go with the original Virginia peanuts or the Thai Sweet Chili flavor.
I chose to add the Thai version but if you’re looking to add a crunch with subtle flavor, I recommend going with the original.
I don’t make Thai food often, but when I do I try to make it flavorful and unique.
- 1/2 red onion, very thinly sliced
- 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/2-inch thick
- 1/3 cup packed chopped fresh cilantro
- 1/2 cup salted peanuts (I loved using Whitley’s Thai Sweet Chile seasoned peanuts)
- 1 large jalapeño pepper, seeded and minced
- 1/2 teaspoon salt (optional)
- 1/4 cup lime juice (fresh is best, but bottled works)
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 garlic clove, minced
- Place onions in a small bowl of cold water. Let sit for 10 minutes, then drain well and dry with a paper towel. This helps to cut the pungent bite of the red onion.
- In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.
- Make the dressing by combining the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves.
- Pour the dressing over the salad just before serving and toss to combine. Taste and add salt if necessary.
So how does it sound? I’m sure you won’t be disappointed by this cucumber salad recipe! And with spring coming up, it’s bound to make the perfect side for a refreshing meal with the family.
From my kitchen to yours,