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Thai Cucumber Salad

A refreshing and invigorating salad that combines cucumbers, bell peppers, and a tangy dressing, perfect for summer gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large large cucumbers English cucumbers work best for their crispness.
  • 1 red bell pepper sliced thinly
  • 1/4 red onion finely sliced
  • 1/2 cup fresh cilantro chopped
Dressing Ingredients
  • 1/4 cup rice vinegar or lemon juice for a different twist
  • 2 tablespoons sugar or honey for a natural sweetener
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by slicing the cucumbers thinly; you can peel them or leave the skin on, depending on your preference.
  2. In a large bowl, combine the sliced cucumbers, red bell pepper, red onion, and chopped cilantro.
  3. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, salt, and pepper until the sugar dissolves.
  4. Pour the dressing over the salad and toss gently to combine all the ingredients.
  5. Allow the salad to sit for about 10 minutes to let the flavors meld before serving.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to two days. Consider keeping the dressing separate until just before serving to maintain freshness.