How to Make Thai Cucumber Salad

Thai cuisine is blessed with many refreshing salads. Some are used as main dishes and others are commonly seen appetizers. Cucumber salad is a Thai classic and there are about as many recipes as there are people making it. Start with this basic recipe, then vary the proportions and ingredients to suit your taste.

Things You'll Need

• 1 English cucumber, thinly sliced
• 2 Green onions, diced
• 2 Tablespoons Fresh cilantro (coriander), chopped
• 1/2 Small carrot, shredded (optional)
• 1 Red bell pepper, seeded and finely sliced (optional)
• 2 Tablespoons toasted sesame seeds
• 1/8 Teaspoon Asian chili sauce
• 6 Tablespoons rice wine vinegar
• 1 Tablespoon water
• 1 Tablespoon brown sugar (or palm sugar)
• 1/4 Teaspoon Thai fish sauce

Instructions

Hot to Make Thai Cucumber Salad

1. Combine chili sauce, vinegar, water, sugar and fish sauce. Mix thoroughly.

2. Peel cucumber, if desired. Cut cucumber in half lengthwise. Use a teaspoon to remove seeds if desired. Slice the cucumber thin, about 1/8". Dice green onions into thin slices, green and white parts. Chop cilantro. Shred carrot, if using. Chop bell pepper, if using.

3. Toss cucumbers, the cilantro and half of the green onions with the dressing. Add half the carrots and bell pepper, if using. Mix gently but thoroughly.

4. Allow to marinate for an hour in the refrigerator, covered.

5. Garnish with sesame seeds and the remaining green onions, carrot and bell pepper.

Tips & Warnings

• Shredding and slicing are a lot easier with a food processor or a mandoline.

• Substitute soy sauce or mushroom soy for fish sauce for a vegetarian version.

• You can add a teaspoon of tamarind pulp to the dressing if you have it available.

• Substitute chopped roasted peanuts for the sesame seeds.

• Substitute basil for cilantro, or use a combination.

• Don't try to substitute any other vinegar for the rice wine vinegar. The flavor profile and acidity are completely different.