This Thai cucumber salad is quick and easy to toss together and the perfect side dish to just about anything.
Memorial Day seriously snuck up on me, as I sure it did for a lot of people. It didn’t occur to me that it was on the horizon last week when I participated in #BBQweek. Good thing I have festive food blogger events to keep me prepared.
Another way I am prepared is making recipes, taking photos of them, and subsequently forgetting to ever post them. This cucumber salad happens to be one of them!
It’s super easy to literally toss together so I figured now was a great time to finally unleash it in case you are looking for an quick and easy side dish for your social-distance approved mini cookout this weekend.
I originally made this side dish for our Thai-inspired Easter dinner. Because there’s nothing I love more than spicing up otherwise traditional meals.
We smoked the ham and served it topped with a chile-lime sauce. On the side was obviously this cucumber salad and roasted carrots with a creamy nuoc cham dressing. And for dessert was the sweet coconut sticky rice I shared earlier this week!
Maybe not the carrots, but the cucumber salad for sure would be a great side dish for just about anything. Especially some grilled meats. We are making burgers and I think this may need to make a reappearance for the occasion.
One year ago: BBQ Grilled Corn on the Cob
Three years ago: Gluten-Free Pop Rocks Brownies (aka Doc Brownies)
Four years ago: Weekly Meal Plan: May 23-29
Five years ago: Grilled S’mores Packets
Six years ago: Michael Symon’s Spicy 50/50 Burger
Seven years ago: Almond Toffee Applesauce Bread
- 1/3 cup rice vinegar
- 1 Tbsp sugar
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 2 large cucumbers, sliced or spiralized
- 2 shallots, diced
- 1/4 cup chopped peanuts
- In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set aside.
- In a large bowl, toss together the cucumber and shallots.
- Pour dressing over the cucumber mixture and toss until coated.
- Serve immediately or cover and store in fridge until ready to serve, topped with chopped peanuts.
Source: Adapted from Budget BytesBudget Bytes.
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Yum! This sounds really great, and a nice change up from what I grew up on – a Hungarian cucumber salad with paprika in the dressing (a relative of the sour cream cucumber salad that everybody loves). I may just need to make something like this because I haven’t made a cucumber salad in literally years.
On the flip side I haven’t had a creamy cucumber salad in a long time either! I’ll have to try adding paprika when I do.