This cucumber salad is quick and easy to prepare in advance. Just make the dressing separately and refrigerate until serving time. Add the dressing to vegetables and stir just before serving. This recipe is based on a recipe from Real Thai, The Best of Thailand’s Regional Cooking, but I don’t consider it a Thai salad because I omit the hot pepper and serve that on the side. As much as I love chiles, the salad is easier to serve large groups and children without them. I recently doubled this recipe and it served 10 with no leftovers, therefore I recommend tripling it if serving a crowd or taking to a potluck.
This cucumber salad makes an excellent side dish with meat dishes, like Pork Tenderloin with Maple Mustard Glaze or Easy Marinated Steak. It also tastes wonderful with rich vegetarian dishes such as Teriyaki Portabella Mushrooms or Oven Roasted Multicolored Bell Peppers.
See Also
German Cucumber Salad
Korean Cucumber Salad
Russian Cucumber and Radish Salad
Ingredients
- 1 large cucumber
- 1 cup white vinegar
- ½ cup white sugar
- 1 teaspoon salt
- 3 tablespoons minced shallots and/or red onion
- 1 small bunch cilantro
- 3-5 green onions, green parts only
- Juice from ¼ lime
- Salt and black pepper
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
Preparation
Dissolve sugar and salt in vinegar and water, cover and set aside in refrigerator.
Cut cucumber lengthwise and use a spoon to remove the seeds. Cut the cucumber into half-moon shapes of 1/8 inch thickness. Place in medium sized stirring bowl.
Mince shallots and/or red onion and sprinkle evenly over cucumber.
Chop green onions (green parts only) into 1/8 inch rings and sprinkle evenly over cucumbers.
Wash and dry cilantro in salad spinner or on paper towels. Remove leaves from stems, discarding stems or saving for another use (such as bunches in broths). Coarsely chop cilantro and sprinkle over cucumbers.
Cover and refrigerate until serving time. Just before serving, add dressing to vegetables and stir. Taste before adjusting with lime juice, salt, and pepper.
This cucumber salad is best when first prepared, but holds up for 24 hours in the refrigerator.