Thai Cucumber Salad
2
servings10
minutes10
minutesFresh, cool, and zingy — this simple Thai cucumber salad is the perfect companion to any curry. Crisp cucumber is dressed in a light, tangy sauce with just the right amount of heat, balanced by a touch of sweetness. It takes minutes to prepare and brings a refreshing contrast to rich, coconut-based dishes. A staple of Thai home cooking, and once you've tried it alongside a bowl of red curry, you'll never want to eat one without the other.
Ingredients
1 large cucumber, thinly sliced
2 tablespoons ONOFF Spices Thai Rice Vinegar
1 teaspoon fish sauce (or ONOFF Spices No Fish Vegan Seasoning Sauce for a vegan version)
1 teaspoon palm sugar (or coconut sugar as a substitute)
1 small red chilli, thinly sliced
2 shallots, thinly sliced
small handful of fresh coriander leaves
1 tablespoon roasted peanuts, roughly chopped
Directions
- Combine the Thai rice vinegar, fish sauce, and palm sugar in a small bowl and stir until the sugar has dissolved.
- Place the sliced cucumber and shallots in a serving bowl and pour the dressing over them.
- Toss well to coat and leave to sit for 5 minutes so the flavours can meld.
- Top with sliced red chilli, fresh coriander leaves, and chopped peanuts just before serving.
- Serve immediately alongside Thai red curry with chicken or any grilled meat or fish.