Kitchen notes · a little help before you start

Thai Cucumber Salad with Peanuts

Name: Thai Cucumber Salad with Peanuts
Total time: 20 min
Yield: 4
Ingredients: ½ each medium red onion, (very thinly sliced) (Source: ½ medium red onion, (very thinly sliced)); 2 each large English cucumbers, (halved lengthwise, seeded and sliced crosswise ¼-in (6-cm) thick) (Source: 2 large English cucumbers, (halved lengthwise, seeded and sliced crosswise ¼-in (6-cm) thick)); ⅓ cup packed chopped fresh cilantro (Source: ⅓ cup packed chopped fresh cilantro); ½ cup salted peanuts (Source: ½ cup salted peanuts); 1 each large jalapeño pepper, (seeded and minced (or use 1 to 2 Thai chiles for more heat) ) (Source: 1 large jalapeño pepper, (seeded and minced (or use 1 to 2 Thai chiles for more heat) )); ¼ teaspoon salt (optional) (Source: ¼ teaspoon salt (optional)); ¼ cup fresh lime juice, (from 2 to 3 limes) (Source: ¼ cup fresh lime juice, (from 2 to 3 limes)); 2 tablespoons vegetable oil (Source: 2 tablespoons vegetable oil); 1½ tablespoons fish sauce (Source: 1½ tablespoons fish sauce); 2 tablespoons sugar (Source: 2 tablespoons sugar); 1 clove garlic, (minced) (Source: 1 clove garlic, (minced))

Thai Cucumber Salad with Peanuts is made with English cucumbers, salted peanuts, and fish sauce.

Total: 20 min
Original yield: Serves 4
Ingredients: 11 listed

Make it part of your week

Estimating…

SaladsAsianThaiSidesTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: Asian · Thai
Preparation & total time: Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Prepare the dressing

Mix and add the dressing at the steps specified.

2. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

3. Include the drying step

Pat the ingredient dry where the method directs.

Get to know the ingredients

medium red onion, (very thinly sliced)

In the method: Place the onions in a small bowl of cold water.

large English cucumbers, (halved lengthwise, seeded and sliced crosswise ¼-in (6-cm) thick)

In the method: Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing.

packed chopped fresh cilantro

In the method: Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing.

The last little job

Finish as directed

Serve the salad within 30 minutes.

A few questions you might have

What should I prepare first?

Start with this step: Place the onions in a small bowl of cold water.

Which preparation step should I plan for?

Mix and add the dressing at the steps specified.

What happens at the end?

Serve the salad within 30 minutes.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: onceuponachef.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…