Thai Cucumbers

Prep Time: 25 minutes | Cook Time: None | Total Time: 25 minutes | Serves: 6

Let me give you some important information… This recipe is best the day it is made. The flavors are still there the next day, but the vegetables are broken down by the acid in this side dish. I HIGHLY recommend you put this together just before serving. You can toss your veggies together and cover and refrigerate, and make your dressing, cover and refrigerate, but only toss it all together just before serving.

We love, I mean LOVE, Thai food at our house. We usually have curry pastes as pantry staples.

When cucumbers are in abundance and inexpensive, around late summer, this is the time to make the most of the produce! In my area, cucumbers are available year round in the grocery stores, but the best-tasting ones come from the local farmers’ markets in season.

You do not have to seed the cucumbers for this recipe, but I like to. I like the presentation and I like that the seeds are not speckled throughout the bowl. What I do like to do, however, is use my citrus zester to remove long strips of the rind to make the cucumbers look pretty.

Use fresh garlic and fresh cilantro. It will taste so much better than using dried cilantro and jarred garlic. Trust me; it will.

I listed “seasoned” rice vinegar in my recipe for a little sweetness. “Unseasoned” rice vinegar does not have any sugar. If all you have is regular/unseasoned, you can add a bit more sugar if you’d like.

Fresh Thai chiles are difficult to find in my area, but I can find other fresh red peppers for color and heat. If heat is not your thing, omit the hot peppers and crushed red pepper flakes alltogether.

TOASTED sesame oil… I have dreams about the stuff. It. Is. Amazing. I purchased ours from Abingdon Olive Oil Company. They have stores in Abingdon, VA and Kingsport, TN, but you can shop online, too. I have loved everything I have ever purchased from this store. I highly recommend them.

I would suggest making the dressing first so the flavors can begin to meld together. That little bit of extra time does help.

I used the common radishes found in my area. I like the little bit of “biting” flavor and color.

Do not add the crushed peanuts until you are ready to serve, or they will become soggy. A soggy dish is not a happy dish.

There is no required chill time once all your veggies are mixed with the dressing. You can serve this right away at room temperature. If serving at a later time, keep your dressing and veggies separate, then toss it all together just before serving. I would strongly suggest the Thai Cucumbers are eaten the day they are made for the best results. The longer the cukes sit in the refrigerator, the more they break down in color and texture.

Enjoy!