Easy Thai Cucumber Salad
As many of you know, I am an elementary school teacher and this week was my spring break. I love having time off to spend around the house, relax, and hang out with my husband and our crazy cat Maeby. We also have been munching on all sorts of yummy food this week! One of our favorite things that we have enjoyed this week has been this delicious and refreshing Thai cucumber salad.
Cucumbers are incredibly popular here in Malaysia and, thankfully, very affordable! I don’t know why I never ate more cucumbers back in the States, but out here I can’t get enough. Did you know that they are super good for you too? The nice thing about cucumbers is that they are so refreshing! Especially in warm weather!
Here is a quick salad that can be thrown together in 15 minutes. It’s full of refreshing Thai flavors that will please everyone’s pallet. This salad makes for a perfect side dish or starter to your favorite Asian meal. It also packs up perfectly for lunches!
For the spice in this salad, I like to use the traditional Malaysian chili padi. Chili padis are also called Thai chilis or bird’s eye chilis and you should be able to find them in your local Asian grocery store. If you can’t find Thai chilis or would prefer something with less heat in your salad, you can use red bell peppers instead.
3 cups diced or chopped cucumbers, about 2 cucumbers (wash and peel if using non-organic cucumbers)
1/2 cup thinly sliced red onions
4 diced chili padis (more or less to taste, depending on the variety and harvest, they can get spicy!)
1 tablespoon finely minced cilantro
1 1/2 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
1 tablespoon raw sugar
In a mixing bowl, combine cucumbers, red onions, chilis, and cilantro. Mix well.
In a small bowl, mix the rice wine vinegar, soy sauce, and sugar together until the raw sugar has been dissolved.
Pour the liquid mixture onto the cucumbers and mix until combined. Serve at room temperature of chilled, enjoy!