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Thai Cucumber Salad – a super quick and easy recipe for this delicious twist on a classic. For this you only need a few ingredients, all of which you can get in the supermarket.
Cucumber salad is definitely one of my favorite side dishes. Thai cucumber salad is one of the variations that I’ve wanted to try for myself for so long. The result was this recipe that I succeeded in straight away. As always, all you need here is simple ingredients that are all available in the supermarket and only a few minutes to prepare everything. Since the cucumber salad is not cooked, the pots will also stay cold. This saves even more time, so that you can serve this delicious cucumber salad in just 10-15 minutes. But here’s a little tip: The Thai cucumber salad tastes best when it has been able to steep for a few more minutes.
If you are interested in other recipes for cucumber salad, then take a look at my other variants. Here you will find
Nutritional information per serving of Thai cucumber salad
Calories: 339 – Protein: 7g – Fat: 29g – Carbs: 12g
Thai Cucumber Salad
- 1 cucumber
- 40g sesame oil
- 1 tbsp oyster sauce
- 1 tbsp white wine vinegar
- 15g rice syrup
- 60g peanuts
- 1 chilli
- some spring onion
- Salt pepper
- optional: coriander
- Step 1 Roughly peel the cucumber and cut into thin slices.
- Step 2 For the dressing, mix sesame oil with white wine vinegar, oyster sauce and rice syrup and season with salt and pepper. Mix the dressing with the cucumber slices and let everything steep.
- Step 3 Meanwhile, cut the chilli and spring onions into fine strips and chop the peanuts. Put everything together, let it steep and optionally consume with a little coriander.