Thai Cucumber Salad_Sing Buri Cashews
Medium pickling cucumbers, peeled, cut in half lengthwise and seeded
1/4 tsp
Sea salt
3 Tbsp
Chopped cilantro
1 Tbsp
Organic brown sugar or raw sugar
2 Tbsp
Rice vinegar
1 Tbsp
Olive oil, canola or peanut oil
1/4 cup
Spring onion or shallot, julienned
2 Tbsp
Jalapeno, minced
A few drops
Fish sauce (optional)

Thai Cucumber Salad

This tasty and unique recipe makes a wonderful addition to the dinner table any time of year. It’s terrific with spicy grilled foods, delicately cooked salmon or prawns, and cracked crab.

Add the sugar/vinegar solution to taste. Sometimes the cucumbers need less than the 3 tablespoons.  Leftover cucumber salad is terrific as a sandwich topper especially on roasted chicken.  Larger batches of the vinegar mixture can be made in advance. I do a batch of 3 tablespoons brown sugar and 3 ounces vinegar and store it in a squirt bottle in the refrigerator so I can just add some to a batch of cucumbers when I want.

Makes 6-8 servings

Step 1: Cut

Cut the halved cucumbers in half again and again (into 1/8th spears) lengthwise. Then cut each spear at an angle in ½ inch increments creating diamond shaped pieces.

Step 2: Season

Place cut cucumber (about 2 cups) into a bowl and lightly season with the sea salt and cilantro. Mix well and let sit at room temperature for 10 minutes.

Step 3: Mix

Add the onion mixture to the cucumbers and fold together.

Step 4: Dress the Salad

Dissolve brown sugar in vinegar. Pour mixture over cucumbers and mix well. Let stand, stirring occasionally for about 20 minutes.

Step 5: Season

Season to taste with optional fish sauce and fold in Sahale Snacks Thai Cashews Glazed Mix.

By: Edmond S., Co-Founder, Sahale Snacks

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