The Bluster and the Burrow
Spicy Thai Cucumber Salad
This Thai Cucumber Salad balances sweet, sour, salty, and heat with fresh lime and Serrano peppers, and Thai fish sauce. Crisp cucumbers and a bright, emulsified dressing make it the perfect refreshing counterpoint to rich or spicy dishes.
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Equipment
Ingredients
- 1 cucumber
- 1 shallot
- 1 Serrano pepper
- 2 teaspoons grated garlic
- ¼ teaspoon grated ginger
- ⅛ cup lime juice
- lime zest
- 1 teaspoon fish sauce
- ¼ tsp garlic powder
- 2 tablespoons avocado oil
- 1 ¼ teaspoon sugar
- ¾ teaspoon salt
- 3 drops sesame oil
- 1 tablespoon cilantro
- 2 tablespoons chopped peanuts
Instructions
- Slice the Vegetables. Using a mandolin, slice 1 cucumber, 1 shallot, and 1 Serrano pepper thinly into a large bowl. Thin slices matter; they absorb dressing evenly and stay crisp.
- Build the Dressing. In a small bowl or mason jar, microplane the 2 teaspoons grated garlic, ¼ teaspoon grated ginger, and lime zest. Add ⅛ cup lime juice, 1 teaspoon fish sauce, ¼ tsp garlic powder, 2 tablespoons avocado oil, ¾ teaspoon salt, 1 ¼ teaspoon sugar, and 3 drops sesame oil. Shake or whisk until emulsified. The dressing should look slightly thickened, not separated.
- Combine. Pour the dressing over the vegetables. Use your hands or tongs to gently separate the slices and coat everything evenly. Do not crush the cucumbers.
- Finish. Top with 1 tablespoon cilantro and 2 tablespoons chopped peanuts just before serving so the herbs stay vibrant and the nuts remain crisp.
- Serve immediately for maximum snap, or allow it to rest 10–15 minutes for slightly deeper flavor.
Notes
Salt strategically: If your cucumbers are very watery, lightly salt them and let them sit 15 minutes, then pat dry before dressing. This prevents dilution.
Chill your bowl: Cold cucumbers stay firmer longer.
Add herbs last: Cilantro darkens quickly once dressed.
Make ahead carefully: Store dressing separately and combine up to 30 minutes before serving.
Upgrade the peanuts: Toast with a pinch of salt and crushed coriander for added depth.
Turn it into a composed salad: Add shaved green mango for acidity and texture contrast.
Storage: Best within 24 hours. After that, the cucumbers soften but still taste good; use leftovers as a topping for rice bowls or grilled meat.
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 578mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.4mg
