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.
[recipe title=”Thai Cucumber Salad with Peanuts” difficulty=”easy”]
[recipe-ingredients]
Salad:
- 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)
Dressing:
- 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
[/recipe-ingredients]
[recipe-directions]
- 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.
[/recipe-directions]
[/recipe]
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,
Jill
1 comment