Your New Favorite Side Dish
Thai food is always a yes in my house—I can never turn it down! I mean, I love a great Thai curry and have shared several renditions on my blog (Thai curried chickpeas, anyone?), so I decided that it was time to make a cool, crispy, and refreshing Thai side dish. And with that, Thai cucumber salad quickly became one of my favorites! It’s a jam-packed dish filled with nutritious greens and a sweet but slightly spicy sesame dressing that always hits the spot. Oh, and did I mention this recipe is dairy-free, gluten-free, low-carb, and vegan? Basically, everyone can enjoy it, which makes it great for bringing with you to summer potlucks or serving at your own backyard barbecues.
Here’s What You’ll Need
Cucumbers: For the base of the salad, we’ll use 2 large seedless cucumbers (aka English cucumbers). Feel free to use mini cucumbers (aka Persian cucumbers) for an extra crunch and a smaller bite. Fresh Herbs: Sliced green onions add a savory flavor without the strong bite that white or red onions would (Learn the best ways to cut green onions here!) And you gotta have cilantro! It gives this salad that characteristic Thai flavor, though fresh mint would also work well here. Rice Vinegar: We’ll use rice vinegar to give the dressing a slight tang and Thai flavor! If you can’t find it, try one of these rice vinegar replacements! Sugar: I know sugar in a savory salad sounds weird, but it balances the vinegar and gives the salad an almost undetectably sweet flavor. Toasted Sesame Oil: It’s always great to have a bit of oil in dressing for richness, so we’re using deliciously nutty toasted sesame! Seasonings: I like to use ¼ tsp of crushed red pepper flakes for a slight bite, but you can use more or less depending on your preference! Finally, every dish needs a bit of garlic. Add 1 to 2 minced cloves.
Making This cucumber salad Is A Breeze
Salads are usually pretty easy to make, especially when they don’t involve cooking or meat. This Thai cucumber salad is no different.
Plays Well With
Thai cucumber salad can be served in many ways. It can certainly act as a light main course, but it happens to pair exceptionally well with these dishes.
Khao Soi (Noodle Soup!): The refreshing, cool flavor of the salad helps balance the soup’s spiciness. Vegan Rainbow Spring Rolls: Use the salad as a side dish or to actually fill the spring rolls! Thai Coconut Curry With Tofu: In 30 minutes, you can have your entire dinner ready to go! It’s a way healthier takeout alternative.
