Thai Cucumber Salad

Phhoto from
Butter Your Biscuit

This Thai cucumber salad was the perfect side dish for a any weeknight dinner, but especially for the Red Curry Dumpling Soup I made tonight. 

Crisp cucumbers, tangy lime juice, sweet chili sauce (YUM), and crunchy peanuts come together in a way that tastes so fresh and bright. It’s one of those recipes that feels restaurant-worthy but takes almost no effort to throw together. And makes enough to have as a leftover.

The dressing is the real star here. It’s sweet, savory, a little spicy, and somehow makes plain cucumbers completely addictive. 

Thai Cucumber Salad

Recipe from Butter Your Biscuit

Serves 6

• 2 English cucumbers sliced ¼ inch thin
• 2 teaspoons salt
• ½ red onion halved and sliced ¼ inch thin
• ½ cup peanuts chopped
• ¼ cup fresh cilantro chopped
• 3 tablespoons sweet chili sauce
• 2 tablespoon honey or granulated sugar
• 1 teaspoon sesame oil
• 2 tablespoons lime juice
• 1 clove garlic minced
• Pinch of red pepper flakes
• Salt to taste

Place 1/2 of the sliced cucumbers in a strainer and sprinkle 1 teaspoon of salt over them, then place the second layer followed by another teaspoon of salt. Let sit for about 20 minutes, rinse, put on a paper towel, and pat dry. (This step is optional but allows the cucumbers to stay crisp longer.)

Place the sliced cucumbers, onions, peanuts, and cilantro in a large bowl and set aside.

In a small bowl add the sweet chili sauce, honey, sesame oil, lime juice, garlic, and red pepper flakes, and mix until combined.

Pour the sauce over the cucumbers and toss until coated. Add salt to taste.