Thai Cucumber Salad
This Thai Cucumber Salad is a copycat of your favorite Thai restaurant. It's sweet, tangy, and so refreshing, topped with peanuts, onions, and cilantro.
Ingredients
- 2 large cucumbers (cut into ¼-inch slices)
- 2 teaspoons salt
- ¼ small red onion (thinly sliced)
- 2 small jalapeno peppers (seeded and chopped)
- ¼ cup chopped cilantro
- ⅓ cup chopped peanuts
- ¼ cup rice wine vinegar (also called rice vinegar)
- 3 tablespoons white sugar
Instructions
- Toss the cucumbers and salt in a large bowl and let sit for 10-15 minutes in the fridge. Drain and blot dry with paper towels.
- Add the red onion, jalapeno, cilantro, and peanuts to the cucumbers.
- In a small bowl, whisk the sugar and rice vinegar together until the sugar dissolves.
- Pour the dressing over the salad and toss to combine. Chill until ready to serve. Best eaten within a day.