Thai Cucumbers
This sweet, tangy, and spicy side is filled fresh garden cucumbers and Thai flavors.
Ingredients
Dressing:
- 1/2 cup seasoned rice wine vinegar
- 1/8 teaspoon sugar
- 2 1/2 teaspoons fish sauce
- 2 teaspoons crushed red pepper flakes
- 1 heaping teaspoon lemongrass puree, from tube or fresh
- 1 teaspoon garlic, grated on a zester
- 2-3 tablespoons cilantro, minced
- 1 teaspoon low sodium soy sauce
- 1 1/2 teaspoons toasted sesame oil
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Ingredients:
- 3 cucumbers, seeded if desired
- 1-3 red, fresh Thai chiles, to taste
- 1 cup radishes, trimmed and thinly sliced
- 1/3 cup green onions, sliced
- 1 cup lightly salted peanuts, chopped
Instructions
- In a 2-cup measuring cup or a medium bowl, combine the vinegar, sugar, fish sauce, red pepper flakes (if using), lemongrass, garlic, cilantro, soy sauce, and sesame oil. Whisk all together. Taste and add salt and pepper according to taste. (I didn’t add any salt to mine. The fish sauce and soy sauce was enough for me.) Also, taste for any extra additions of the other ingredients, and adjust as desired. Set aside while you prepare the vegetables.
- Slice the cucumbers ½” thick and place them in a medium bowl.
- Add the chiles (if using), radishes, and green onions.
- Give the dressing another stir and pour over the vegetables.
- Toss everything together, coating well.
- If serving immediately, top with the crushed peanuts.
- If not serving immediately, keep the vegetables and dressing separate; cover each and refrigerate until ready to serve. Then toss together and top with the crushed peanuts just before serving.
- Refrigerate any leftovers for up to 2 days.
Notes
Lemongrass puree can be found in the refrigerated section of your produce. I have only used what comes in a tube. I have never used fresh, but you are welcome to, and adjust to your tastes.
There is no added salt included in the nutrition chart. I did not add any extra salt to my dressing because I found the soy sauce, fish sauce, and vinegar was plenty!
Please, use TOASTED sesame oil if you can possibly find it. It makes a huge difference in this recipe instead of using regular sesame oil. If you cook a lot of Asian foods, it would probably be a good investment.
Nutrition Facts
Thai Cucumbers
Amount per Serving
Calories
187
% Daily Value*
Fat
12.4
g
19
%
Saturated Fat
1.4
g
9
%
Polyunsaturated Fat
0.52
g
Monounsaturated Fat
0.46
g
Sodium
578.1
mg
25
%
Potassium
225.9
mg
6
%
Carbohydrates
14.5
g
5
%
Fiber
1.8
g
8
%
Sugar
8.5
g
9
%
Protein
6.5
g
13
%
Vitamin C
8.1
mg
10
%
Calcium
40.9
mg
4
%
Iron
0.73
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!