Thai Cucumber Salad

This Thai cucumber salad is quick and easy to toss together and the perfect side dish to just about anything.

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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I originally made this side dish for our Thai-inspired Easter dinner.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

THAI CUCUMBER SALAD

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Yield: 6 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup rice vinegar
• 1 Tbsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

SALAD

• 2 large cucumbers, sliced or spiralized
• 2 shallots, diced
• 1/4 cup chopped peanuts

Directions

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set aside.
2. In a large bowl, toss together the cucumber and shallots.
3. Pour dressing over the cucumber mixture and toss until coated.
4. Serve immediately or cover and store in fridge until ready to serve, topped with chopped peanuts.

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