Thai Cucumber Salad For Satay Recipe

This Thai cucumber salad is my go-to recipe because it’s both refreshingly crisp and packed with layers of flavor. Plus, it’s a breeze to make, and the combination of tangy vinegar, fresh herbs, and crunchy peanuts makes every bite a delicious adventure!

My affinity for pairing Thai Cucumber Salad with satay is profound. This dish is so very salty, yet it is so refreshing and delightfully vibrant that any number of entrées could go under it as a sidekick and call it a night.

As far as I’m concerned, this barely-there salad makes an ideal companion to a plate loaded with the sweet, salty, and spicy flavors of grilled satay. Thinly sliced cucumber is the star of this show, of course.

I don’t know if this is a real thing or if it’s a manifestation of my affection for this dish, but there might be an ideal proportion of peanut to cucumber that makes this salad work so well.

Ingredients

Cucumber: Offers hydration, is low in calories, and provides a delightful crunch.

Rice vinegar contributes a gentle sourness, offsetting sweetness with a hit of acid.

Sugar in Granulated Form: Sweetness helps counteract vinegar’s acidity, bringing out the flavors.

Fish Sauce: Depth that’s rich in umami, amplifies the savory notes in the dish.

Red chili: If desired, enliven the salad with a shot of intense warm heat.

Cilantro: Fresh herbal quality that adds brightness and a citrusy note to the dish.

Peanuts, when roasted, provide a nutty crunch that contrasts protein and texture.

Ingredient Quantities

• 1 large cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon fish sauce
• 1 red chili, thinly sliced (optional for heat)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons roasted peanuts, chopped

Instructions

1. In a small bowl, combine the rice vinegar, granulated sugar, salt, and fish sauce, and whisk until the sugar is fully dissolved.

2. Slice the cucumber and red onion very thinly and put them in a large mixing bowl.

3. Ensure that everything is evenly coated by pouring the vinegar mixture over the cucumber and red onion that has been sliced.

4. If you want to add heat to the salad, add thinly sliced red chili to the bowl.

5. Gently combine the ingredients to blend the flavors, taking care to ensure that the cucumbers and onions are well integrated with the dressing.

6. Allow the salad to rest for a minimum of 10-15 minutes at room temperature so that the flavors can come together as one.

7. Add the chopped fresh cilantro and give the salad one final light toss before serving.

8. Place the salad into a serving bowl or leave it in the mixing bowl.

9. Add chopped roasted peanuts to the top of the salad for an extra layer of crunch and texture.

10. Accompany satay dishes with the Thai cucumber salad, making a meal of them with the addition of this fresh, tangy dish.

Equipment Needed

1. Small bowl
2. Whisk
3. Large mixing bowl
4. Knife
5. Cutting board
6. Serving bowl

FAQ

• Can I prepare this salad in advance?Indeed, you can make it a few hours in advance. For top taste, mix all components except for the peanuts and cilantro. Add these just before you serve the dish.
• What can I use as a substitute for fish sauce?If you would rather have a vegetarian dish, you can swap out fish sauce for soy sauce or tamari.
• Is the chili necessary if I don’t like spicy food?The optional red chili can be eliminated from the salad if you want to skip the heat.
• Can I use regular vinegar instead of rice vinegar?It is recommended that rice vinegar be used for its mild flavor, but you can use apple cider vinegar or white wine vinegar as alternatives.
• How should I store leftovers?Store any leftover food in an airtight container in the refrigerator and eat within 1-2 days for best results.
• Will the cucumbers get soggy over time?The water content of cucumbers means that over time they will exude some moisture. Therefore, to experience the salad in all of its crisp glory, serve it right after you finish making it.
• Can I add other vegetables to the salad?Of course! You can always add some sliced bell peppers or shredded carrots for an extra splash of color and crunch.

Substitutions and Variations

For the cucumber: Use zucchini for a similar texture and a slightly different flavor.
To replace rice vinegar: Use apple cider vinegar or white wine vinegar for a similar taste.
For granulated sugar: Use honey or agave syrup as a natural sweetener alternative.
For fish sauce: Use soy sauce or tamari for a vegetarian option with a slightly different taste profile.
For red chili: Substitute green chili or a pinch of red pepper flakes for heat, or omit it for a milder salad.

Pro Tips

1. Use English Cucumbers They have thinner skins and smaller seeds, making them more suitable for salads as they offer a more delicate texture and avoid bitterness.

2. Chill Before Serving After allowing the salad to marinate at room temperature, refrigerate it for at least 15-20 minutes before serving. This will enhance the crispness of the cucumber and intensify the flavors.

3. Toast the Peanuts Toast the peanuts in a dry pan over medium heat until they are golden and fragrant. This will enhance their flavor and add a pleasant nutty aroma to the salad.

4. Balance the Acidity Taste the dressing before adding it to the salad and adjust the sweetness or acidity to your preference. Adding a little more sugar or a splash of lime juice can balance the flavors perfectly.

5. Superfine Slicing Use a mandoline slicer for the cucumber, red onion, and chili to achieve uniform, ultra-thin slices. This will ensure an even distribution of flavors and a more professional presentation.