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Thai Cucumber Salad

This cucumber salad is very close to what you'd get at your favorite Thai restaurant. Cucumber, cilantro, and peanuts are tossed in a sweet and tangy vinaigrette with just a hint of heat from jalapeños. This summer salad is always a hit at picnics and potlucks since it doesn't need to be refrigerated.

close up view of Thai Cucumber Salad with peanuts and herbs on a plate
Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 4 servings

  • 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices

  • 1 tablespoon salt

  • ½ cup white sugar

  • ½ cup rice wine vinegar

  • 2 medium jalapeño peppers, seeded and chopped

  • ¼ cup chopped cilantro

  • ½ cup chopped peanuts

Directions

  1. Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

  2. Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

Nutrition Facts (per serving)

245 Calories
9g Fat
38g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 11%
Total Sugars 30g
Protein 6g 12%
Vitamin C 10mg 11%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 455mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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