Thai-Style Cucumber Salad
A bright, refreshing Thai-Style Cucumber Salad bursting with sweet, tangy, and spicy notes, perfect as a light side or a palate‑cleansing starter for summer gatherings.
Ingredients
- 2 Tbsp. sugar ⓘ
- 3/4 c. boiling water ⓘ
- 1/2 c. white vinegar ⓘ
- 3 c. peeled, thinly sliced cucumber ⓘ
- 1/2 c. thinly sliced carrot ⓘ
- 1/4 c. thinly sliced green onion ⓘ
- 2 Tbsp. finely chopped red bell pepper ⓘ
- 2 Tbsp. chopped fresh cilantro ⓘ
- 2 Tbsp. chopped fresh mint ⓘ
- 1 tsp. ginger root ⓘ
- 1 tsp. minced jalapeno pepper ⓘ
- 1/2 tsp. salt ⓘ
- 1 clove garlic, crushed ⓘ
Instructions
- In a small bowl, dissolve the sugar in the boiling water.
- Add the white vinegar, stir, then cover the bowl and chill the mixture for 2 hours.
Tips & Substitutions
For a sweeter taste, add more sugar or substitute with honey. If you prefer a lighter dish, replace sugar with a sugar substitute suitable for your diet. Use any vinegar you have on hand; apple cider vinegar works well too. Feel free to add other vegetables like bell peppers or radishes, making it versatile like a Weight Watchers Fruit Salad.
Serving Suggestions
Serve this Thai-style cucumber salad as a refreshing side dish alongside grilled meats or seafood. It pairs beautifully with a Roasted Vegetable Platter or can be enjoyed on its own as a light lunch. Garnish with additional herbs for a pop of color and flavor, enhancing the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier. Avoid reheating as this salad is best served cold. If necessary, enjoy it straight from the fridge for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Thai-Style Cucumber Salad contains roughly 130 calories, with 5g protein, 27g carbohydrates, and 2g fat. It is an excellent source of vitamin C (308% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1847mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be prepared a few hours in advance. In fact, chilling it for longer enhances the flavors. Just keep it covered in the refrigerator until ready to serve, ensuring the vegetables remain crisp.
What can I use instead of cucumbers?
If you don't have cucumbers, try using zucchini or jicama for a similar crunch. Both options will hold up well in the dressing and provide a refreshing taste, making them great substitutes in this salad.
Is this salad suitable for vegans?
Absolutely! This Thai-style cucumber salad is entirely plant-based, making it a perfect choice for vegan diets. The fresh vegetables and herbs provide vibrant flavors without any animal products involved.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).