Tangy Spicy Thai Cucumber Salad

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4.15 from 21 votes

Zesty Cucumbers in a tangy Sweet Chili Vinaigrette.

Total Time 35 minutes

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Spicy Thai Cucumber Salad is a refreshing summer salad that is perfect for a light lunch or dinner. The cucumbers are tossed in a delicious, spicy dressing and served with crunchy peanuts. This salad is easy to make and perfect for any summer gathering! For more fresh recipes see my Salads page.

Oh for the love of Cowfish! One of our go-to places for sushi here in Charlotte, NC is a hip and trendy restaurant called The Cowfish! They have a huge menu centered around Burgers, Sushi, and their infamous Burgushi. The Asian/American fusion dishes are both beautiful works of art and oh so delicious, but the Burgushi takes the front stage.

Burgushi is sushi made with a burger and/or sandwich ingredients. They have so many awe-inspiring dishes it is difficult to pick which is my favorite. And if you are like me and you can’t choose just one, they have an answer for that as well. Enter the amazing Bento Boxes! They come complete with samplings of some of their popular dishes and sides.

When you order a  Bento Box they come with salted edamame pods, sweet potato fries, and the crazy zesty side dish, Thai Cucumber Salad! I had not tried this dish until I started frequenting The Cowfish, but man is it addicting!

Thai Cucumber Salad

This spicy cucumber salad is a fresh and easy summer appetizer or side dish. It is perfect for a summer cookout or picnic and can be made in minutes. The main ingredients are cucumbers and diced tomatoes, but you can also add other vegetables like bell peppers.

Quick Tip: Seed your Cucumber with a melon baller, then slice!

MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Not Reccomended.

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Thai Cucumber Salad

Zesty Cucumbers in a tangy Sweet Chili Vinaigrette.

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Servings: 6 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 62

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Ingredients

• ▢ 2 large English cucumbers, peeled
• ▢ ½ cup “match stick” chopped carrots
• ▢ ½ red onion, thinly sliced
• ▢ 2 tbsp sugar
• ▢ ¼ cup rice vinegar
• ▢ ¼ cup red wine vinegar
• ▢ 2 tablespoons sweet chili sauce
• ▢ 1 teaspoon salt
• ▢ dash of lime juice

Optional

• ▢ ¼ cup cilantro, chopped
• ▢ Peanuts, chopped
• ▢ 1 tbsp sesame seeds

Instructions

• Cut cucumbers in half long ways.
• With a melon baller scoop out the seeds and pulp from center of cucumber.
• Chop cucumbers up in 1/4 inch slices and set aside.
• In a small saucepan with medium heat, melt sugar, salt and vinegars until sugar and salt are dissolved. About 2 minutes.
• Remove from heat and cool.
• Toss together cucumber, carrots, cilantro and red onion.
• Pour vinegar mixture, Sweet Chili sauce and lime juice over cucumber mixture.
• Marinate for a least 1 hour before serving.

NOTES

Two things you can change if the marinade is too tangy for you. #1 omit the red wine vinegar and make the rice vinegar 1/2 cup and #2 omit the lime. If you prefer a spicier version try adding red pepper flakes to add some heat.

You can use thin slices or spiralize the cucumbers for a different look. 

Nutrition

Serving: 1.5cup | Calories: 62kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 455mg | Potassium: 208mg | Sugar: 9g | Calcium: 37mg | Iron: 1mg

COURSE :Salad

CUISINE :American

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