Thai Cucumber Tomato Salad -

Thai Cucumber Tomato Salad

Marcus Reed

A refreshing Thai salad combining the crispness of cucumbers and the juiciness of tomatoes, enhanced with a sweet and spicy dressing.

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Prep Time 15

Total Time 15

Course Side Dish

Cuisine Thai

Servings 4 servings

Calories 45 kcal

Equipment

1 mixing bowl large
1 whisk
1 knife
1 cutting board

Ingredients

Salad

2 cucumbers thinly sliced
2 cups cherry tomatoes halved
1/4 cup red onion thinly sliced
2 tbsp fresh cilantro chopped

Dressing

2 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1 tsp chili flakes

Instructions

Preparation

Wash and slice the cucumbers and tomatoes. Thinly slice the red onion and chop the cilantro. Set aside.
In a small bowl, combine fish sauce, lime juice, sugar, and chili flakes. Whisk until the sugar is dissolved.
In a large mixing bowl, add the cucumbers, tomatoes, and onion. Pour the dressing over the vegetables and toss to combine.
Gently fold in the chopped cilantro, ensuring it is evenly distributed throughout the salad.
Allow the salad to sit in the refrigerator for at least 5 minutes before serving to let the flavors meld.
Serve the salad cold, as a refreshing side dish to your main course.
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately.
Prepare the vegetables and dressing up to a day in advance, but combine them only before serving to keep the salad fresh and crisp.

Notes

Pro Tips: Always taste the dressing before mixing it with the salad to ensure the flavors are balanced.
Ingredient Substitutions: Use soy sauce or tamari for a vegan version.
How to Serve: Serve chilled as a refreshing side dish.
Storage & Freshness: Store the salad and dressing separately to maintain freshness.
Make-Ahead Tips: Prep ingredients in advance but assemble the salad just before serving.

Keyword Asian cucumber salad, spicy cucumber salad, thai cucumber tomato salad