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- 2 large cucumbers, thinly sliced - 1 red bell pepper, julienned - 1 medium carrot, julienned - 1/4 cup red onion, finely sliced - 1/4 cup fresh cilantro, roughly chopped - 1 tablespoon chili flakes - 1 tablespoon sugar (preferably palm sugar) - 2 tablespoons fish sauce (or soy sauce) - 2 tablespoons freshly squeezed lime juice - 1 tablespoon toasted sesame oil - Salt, to taste - Large mixing bowl - Small mixing bowl for dressing - Spatula or tongs - Paper towels Gather your ingredients before you start. The freshness of the ingredients makes this salad pop. The cucumbers should be firm and crisp. Look for bright red bell peppers and vibrant carrots. Fresh cilantro adds a touch of green and flavor. For the dressing, you need chili flakes for heat and palm sugar for sweetness. Fish sauce gives depth, but soy sauce works too. Don't forget lime juice for that tangy kick. Toasted sesame oil adds richness. Using the right tools helps too. A large bowl lets you mix easily. A small bowl is perfect for whisking the dressing. Spatulas or tongs help when tossing everything together. Paper towels are handy for patting the cucumbers dry. Having everything ready makes cooking smooth and fun! - Start by slicing the cucumbers into thin rounds. - Sprinkle a bit of salt over them. - Let the cucumbers sit for about 10 minutes. - This helps draw out moisture. - After 10 minutes, pat the cucumbers dry with a paper towel. - In a large bowl, combine the dried cucumbers with the other veggies. - Add julienned red bell pepper and carrot. - Toss in the finely sliced red onion. - In a small bowl, whisk the dressing. - Mix chili flakes, sugar, fish sauce or soy sauce, lime juice, and sesame oil. - Pour the dressing over the vegetable mix. - Use a spatula or tongs to toss everything gently. - Ensure all veggies are coated with the dressing. - Sprinkle in the chopped cilantro. - Fold it in gently to keep the herbs fresh. - Let the salad sit for 5-10 minutes to meld the flavors. - Use more or less chili flakes to control heat. Start with one tablespoon, then taste. - For brightness, fresh lime juice works best. You can also try rice vinegar. - Serve the salad in chilled glass bowls. This keeps it fresh and adds style. - Add extra cilantro leaves on top for color. You can also use thin chili slices. - Avoid over-salting the cucumbers. Too much salt makes the salad watery. - Feel free to swap veggies. Carrots and bell peppers add great color and crunch. {{image_4}} You can swap out veggies for variety. Try adding radishes or snap peas. They give a nice crunch. For a vegan dressing, use soy sauce instead of fish sauce. Coconut aminos also work well. Different areas in Thailand have their own cucumber salads. Some use fresh herbs like mint or basil. Others add peanuts or toasted sesame seeds for crunch. Each region brings its unique taste. This salad pairs well with grilled meats or seafood. It also complements spicy dishes nicely. Serving it with rice adds a filling touch. Consider serving it alongside spring rolls for a fun meal. To keep your Spicy Thai Cucumber Salad fresh, store it in the fridge. Use an airtight container. This will help lock in flavors and prevent moisture loss. The salad stays fresh for about 2-3 days. After this time, the veggies may lose their crunch. Freezing this salad is not recommended. However, you can freeze some components. For example, freeze the bell pepper and carrot before mixing. When ready to use, thaw them overnight in the fridge. Avoid reheating the salad as it can make it soggy. Instead, serve it cold, straight from the fridge. To prevent sogginess, salt the cucumbers before mixing them. This removes excess water. Dress the salad just before serving for the best taste. If you dress it too early, the veggies will release water and lose their crispness. Enjoy the vibrant flavors of this salad fresh! What does Spicy Thai Cucumber Salad taste like? This salad bursts with fresh flavors. The cucumbers are crisp and cool. The lime juice adds a bright tang. Fish sauce gives it a savory depth. Chili flakes bring heat, while sugar balances everything. How spicy is this salad on average? On average, this salad has a medium spice level. You can adjust the chili flakes to your taste. If you prefer milder, use less. For more heat, add extra chili flakes. Can I make this salad ahead of time? Yes, you can prepare this salad ahead. However, it's best eaten fresh. If storing, keep the dressing separate. Add it just before serving to maintain crispness. What are the nutritional benefits of the ingredients? Cucumbers are high in water and low in calories. They keep you hydrated. Bell peppers are rich in vitamins A and C. Carrots add fiber and antioxidants. Cilantro contains vitamins and has detox benefits. How many calories are in Spicy Thai Cucumber Salad? This salad has about 100 calories per serving. The calories may vary based on the dressing used. Using soy sauce instead of fish sauce can change the count slightly. What can I use instead of fish sauce? If you want a vegan option, use soy sauce. Tamari is a great gluten-free choice. You can also try coconut aminos for a sweeter flavor. Alternatives for sugar and their effects on flavor? You can use honey or agave as substitutes for sugar. Both will add sweetness. Maple syrup can also work but may change the taste slightly. Adjust the quantity to suit your preference. This article covered how to make a fresh and tasty Spicy Thai Cucumber Salad. We looked at the main ingredients, the dressing, and helpful kitchen tools. I shared easy steps for preparation and mixing, plus tips to enhance flavors and presentation. We discussed variations and how to store your salad for the best taste. I hope you feel ready to create your own vibrant salad. Enjoy every bite and have fun experimenting with flavors!

Spicy Thai Cucumber Salad

Experience the burst of flavors in this Zesty Thai Cucumber Salad that's a perfect blend of fresh ingredients and vibrant spices. With cucumbers, bell peppers, and a zesty dressing, it's a refreshing dish for any occasion. Ready in just 25 minutes, it’s ideal as a side or appetizer. Click through to explore the simple recipe and elevate your meals with this delicious salad! Treat your taste buds today!
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Ingredients
  

2 large cucumbers, thinly sliced

1 red bell pepper, julienned

1 medium carrot, julienned

1/4 cup red onion, finely sliced

1/4 cup fresh cilantro, roughly chopped

1 tablespoon chili flakes (adjust to your desired spice level)

1 tablespoon sugar (preferably palm sugar for authenticity)

2 tablespoons fish sauce (or soy sauce for a vegan option)

2 tablespoons freshly squeezed lime juice

1 tablespoon toasted sesame oil

Salt, to taste

Instructions
 

Start by slicing the cucumbers into thin rounds and placing them in a large mixing bowl. Sprinkle a pinch of salt over the cucumbers to help extract moisture and let them rest for about 10 minutes. This will prevent the salad from becoming too watery.

    After 10 minutes, take a paper towel and gently pat the cucumbers to absorb any excess moisture. Add the julienned red bell pepper, carrot, and finely sliced red onion to the bowl containing the cucumbers.

      In a separate small bowl, whisk together the chili flakes, sugar, fish sauce (or soy sauce), freshly squeezed lime juice, and toasted sesame oil until the sugar is dissolved. Taste the dressing and adjust the seasoning as needed, adding more lime juice or chili flakes for extra brightness and heat.

        Pour the dressing over the vegetable mixture in the large bowl. Use a spatula or tongs to gently toss everything together, ensuring that all the ingredients are evenly coated with the dressing.

          Once mixed, sprinkle in the chopped cilantro, and fold it into the salad with a gentle touch, mixing just enough to combine without bruising the herbs. Let the salad rest for an additional 5-10 minutes at room temperature to let the flavors meld beautifully.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

              - Presentation Tips: For optimal presentation, serve the salad in a chilled glass bowl or on a platter. Garnish with additional cilantro leaves or thinly sliced fresh chili peppers for a vibrant pop of color. Enjoy this refreshing salad as a side dish or a light appetizer, best served fresh!