Thai Cucumber Salad Recipe

Cucumber: Provides a crisp and refreshing base for the salad.

Red onion: Adds a sharp, tangy flavor and a bit of crunch.

Cilantro: Offers a fresh, citrusy note that brightens the dish.

Rice vinegar: A mild vinegar that adds a subtle tanginess.

Soy sauce: Contributes a salty, umami depth to the dressing.

Lime juice: Adds a zesty, acidic balance to the flavors.

Sugar: Balances the acidity and enhances the overall taste.

Sesame oil: Provides a rich, nutty flavor to the dressing.

Chili flakes: Adds a spicy kick to the salad.

When slicing the cucumber, use a mandoline for uniform, thin slices. This ensures even absorption of the dressing and a consistent texture throughout the salad. Additionally, to prevent the cucumber from becoming too watery, lightly salt the slices and let them sit for about 10 minutes before combining with other ingredients. This draws out excess moisture, which you can then drain off.

• cucumber - Substitute with zucchini: Zucchini has a similar crunchy texture and mild flavor, making it a good alternative.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that complements the salad well.

• fresh cilantro - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery taste that can replace the herbal notes of cilantro.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, making it a suitable replacement.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrusy flavor.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note, balancing the flavors in the salad.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor but can provide the necessary fat and richness.

• chili flakes - Substitute with fresh chili: Fresh chili can offer a similar heat and a more vibrant flavor.

• To store the Thai cucumber salad, transfer it to an airtight container. This helps maintain the crispness of the cucumber and the freshness of the cilantro.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the cucumber may start to lose its crunch and the red onion may become overly pungent.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the cucumber mixture and the dressing just before serving to ensure maximum freshness.
• Avoid freezing the Thai cucumber salad. Freezing will cause the cucumber to become mushy and the cilantro to lose its vibrant flavor. The texture of the red onion will also deteriorate.
• If you must freeze, only freeze the dressing. Pour it into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer bag. Thaw the dressing cubes in the refrigerator and mix with fresh cucumber, red onion, and cilantro when ready to serve.

• If you must reheat, do so gently to avoid wilting the cucumber and cilantro. Place the salad in a microwave-safe dish and use the microwave on a low setting for about 10-15 seconds. This will take the chill off without cooking the vegetables.
• Alternatively, let the salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to warm up slightly without losing its crispness.
• For a quick refresh, drain any excess liquid that may have accumulated in the container. This helps maintain the salad's texture and prevents it from becoming soggy.
• If the salad has lost some of its zing, consider adding a splash of lime juice or a sprinkle of chili flakes to revive the flavors before serving.

• Mixing bowl: Use this to combine the cucumber, red onion, and cilantro.

• Small bowl: Use this to whisk together the rice vinegar, soy sauce, lime juice, sugar, sesame oil, and chili flakes.

• Whisk: Essential for mixing the dressing ingredients thoroughly.

• Knife: Necessary for thinly slicing the cucumber and red onion.

• Cutting board: Provides a stable surface for slicing the vegetables.

• Measuring cups: Use these to measure out the cucumber and red onion.

• Measuring spoons: Use these to measure the rice vinegar, soy sauce, lime juice, sugar, sesame oil, and chili flakes.

• Serving bowl: Use this to serve the salad immediately or to refrigerate for later.

Pre-slice vegetables: Slice the cucumber and red onion in advance and store them in the fridge to save time.

Use a mandoline: A mandoline slicer can quickly and uniformly slice the cucumber and red onion.

Pre-make the dressing: Mix the rice vinegar, soy sauce, lime juice, sugar, sesame oil, and chili flakes ahead of time and store in a jar.

Batch prep: Double or triple the recipe and store in the fridge for quick meals throughout the week.