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    Oh My Veggies » Vegetarian Recipes » Salads

    Thai Cucumber Salad with Sweet Chili Dressing

    Published: Jun 11, 2018 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Your mandolin is your friend here, especially if you want your cucumber rounds so thin they’re like refreshing little whispers in the dressing. Proceed with caution if you like your fingertips, though. If you prefer something with more volume in the dish, skip the mandolin all together and use the ribbon attachment on your spiralizer (or a vegetable peeler, if you’re a gadget purist) to make long, thin ribbons. Gloves are a must when handling the Thai chili peppers-- unless you like to live dangerously. And if you want to add a fantastic textural lift to the dish, lightly toast the peanuts in a dry, medium-hot skillet until they're fragrant before you chop or crush them. Prepare to be dazzled with the delightful change that one simple variation can make.

    Thai Cucumber Chili Salad

    Thai Cucumber Salad with Sweet Chili Dressing

    Serves 4 Prep time: 15 min Draining Time: 30 min Difficulty: easy
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Vegan
    Cuisine: Thai
    Diet: Vegetarian
    Keyword: Cucumber Salad recipe, Sweet Chili Dressing, Thai Cucumber Salad, Thai Cucumber Salad with Sweet Chili Dressing
    Servings: 4 servings
    Calories: 152kcal
    Author: Oh My Veggies

    Ingredients

    • 3 large cucumbers peeled; trimmed and very thinly sliced into rounds
    • 1 tablespoon salt
    • ⅓ cup white sugar (organic for vegan-friendly)
    • ½ cup rice wine vinegar
    • 2 fresh red Thai chili peppers rinsed; seeded and diced
    • 2 cloves of garlic peeled and pressed
    • ¼ cup fresh cilantro finely chopped
    • ¼ cup peanuts crushed or finely chopped
    US Customary - Metric

    Instructions

    • Toss the cucumbers with the salt in a large colander; drain in the sink for 30 minutes. The salt will pull the moisture from the cucumbers. Rinse the cucumbers with cold water; drain again and pat dry with absorbent paper towels, gently pressing to remove as much extra moisture as possible.
    • In a large mixing bowl, whisk together the sugar and vinegar until the sugar has dissolved. Add the cucumbers, peppers, garlic, and cilantro; toss to combine and coat. Divide salad among serving plates and sprinkle with chopped peanuts. Serve.

    Nutrition

    Calories: 152kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 1752mgPotassium: 392mgFiber: 3gSugar: 20gVitamin A: 247IUVitamin C: 12mgCalcium: 48mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Salads, Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes

    Reader Interactions

    Comments

    1. Cheryl S Lewman says

      May 11, 2020 at 8:28 pm

      5 stars
      This is great! I will definitely make it again.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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