Tasty Thai Cucumber Salad
A refreshing dish that brings a burst of vibrant flavors to your meal with crisp cucumbers, colorful veggies, and a tangy dressing.
Servings: 4 servings
Calories: 150kcal
Ingredients
Vegetables
- 2 large cucumbers, crisp and refreshing
- 1 cup carrots, julienned for that satisfying bite
- 1 red bell pepper, offering a sweet crunch
- 1/4 cup fresh cilantro, chopped to brighten flavors
- 1/4 cup red onion, thinly sliced for a hint of sharpness
Dressing
- 1/4 cup rice vinegar, providing a tangy kick
- 2 tablespoons soy sauce, for added depth
- 1 tablespoon sugar to balance the flavors
- 1 tablespoon sesame oil, giving a rich, nutty undertone
- 1 tablespoon chili flakes (optional), for a spicy kick Adjust according to spice preference.
- to taste Salt, enhancing overall flavor
Instructions
Preparation
- Begin by slicing the cucumbers, red bell pepper, and red onion thinly. Julienne the carrots to maintain a consistent texture throughout the salad.
- In a large mixing bowl, combine the freshly sliced cucumbers, bell pepper, julienned carrots, chopped cilantro, and thinly sliced red onion. Toss them gently to mix the ingredients well.
Making the Dressing
- In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, optional chili flakes, and salt until the sugar is completely dissolved.
Combining and Serving
- Pour the vibrant dressing over the salad and toss well, ensuring that every piece is coated with the flavorful mixture.
- Allow the salad to sit for about 10 minutes to let the flavors meld beautifully.
- Serve chilled for a refreshing experience.
Notes
For a citrusy twist, use freshly squeezed lime juice instead of rice vinegar. Add crushed peanuts or cashews for extra flavor. Adjust chili flakes based on spice preference.