← All recipes

🍽️ Fresh Thai Cucumber Salad

156 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 tsp Thai fish sauce
• 2 tsp sesame oil
• 2 tbsp raw cane sugar
• 1 red chili pepper
• 1 kg salad cucumber (2 salad cucumbers)
• salt
• 0.5 bunch Thai basil
• 3 sprigs mint
• 50 g roasted peanut kernels

Instructions

1. 1. Put soy sauce, rice vinegar, fish sauce, sesame oil, and sugar into a bowl.
2. 2. Stir the ingredients well with a spoon until the sugar has dissolved.
3. 3. Cut the chili pepper in half lengthwise.
4. 4. Remove the seeds and white membranes from the chili pepper.
5. 5. Rinse the deseeded chili pepper under running water.
6. 6. Finely chop the chili pepper.
7. 7. Add the chopped chili pepper to the prepared sauce in the bowl.
8. 8. Wash the cucumbers thoroughly under cold water.
9. 9. Cut the cucumbers in half lengthwise.
10. 10. Scrape out the seeds and soft flesh in the center with a spoon.
11. 11. Slice the deseeded cucumber halves into thin half-moons.
12. 12. Lightly sprinkle the cucumber slices with salt.
13. 13. Place the salted cucumbers in a colander.
14. 14. Let the cucumbers drain for ten minutes to let the water run out.
15. 15. Wash the basil and mint under cold water.
16. 16. Shake the herbs dry to remove excess water.
17. 17. Carefully pluck the leaves from the stems.
18. 18. Cut the basil and mint leaves into thin strips.
19. 19. Finely chop the peanuts.
20. 20. Return the drained cucumbers to the bowl with the sauce.
21. 21. Mix the cucumbers well with the sauce.
22. 22. Let the salad marinate for fifteen minutes.
23. 23. Add the chopped peanuts and the cut herbs to the salad.
24. 24. Gently fold the ingredients in to mix them.
25. 25. Serve the salad immediately to keep the herbs fresh.

Nutrition per serving

• kcal: 156
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 14 g