Thai-Style Cucumber Salad with Peanuts
A bright, crisp salad with a concentrated vinegar dressing that keeps cucumbers crunchy.
Why This Recipe Works
Reducing the vinegar into a concentrated syrup ensures the dressing clings to the vegetables without watering them down. This brief chilling step on paper towels is the secret to maintaining a crisp texture even after the salad is dressed.
Instructions
Spread the cucumber slices in an even layer across a baking sheet lined with paper towels. Place the sheet in the refrigerator to chill while preparing the dressing—this helps draw out surface moisture to keep the salad from becoming soggy.
Simmer the vinegar in a small saucepan over medium-low heat until it reduces to a syrupy consistency measuring about 2 tablespoons, which should take 4 to 6 minutes.
Transfer the reduced vinegar to a large bowl and allow it to cool to room temperature, about 10 minutes. Whisk in the chiles, lime juice, fish sauce, oil, sugar, and salt until the sugar is fully dissolved.
Add the chilled cucumbers, mint, and basil to the dressing bowl and toss gently to coat the vegetables. Let the salad rest for 5 minutes so the cucumbers can absorb the flavors, then toss one final time to redistribute the dressing.
Sprinkle with peanuts and serve immediately while the cucumbers are cold and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
What substitutions can I make?
- vegan fish sauce: light soy sauce
