Thai Cucumber Salad with Peanuts

Cucumber salad is one of my favourite sides. This version has a sesame oil, oyster sauce and white wine vinegar dressing, with chilli for heat and chopped peanuts for crunch. It takes ten minutes to prepare, followed by a short time to marinate.

The dressing

Whisk the rice syrup with the vinegar, sesame oil and oyster sauce before adding the cucumber. Oyster sauce usually contains oysters, so this version is not vegetarian. For a vegetarian variation, use a clearly labelled mushroom-based sauce and adjust to taste.

Keep the peanuts crunchy

Leave the thin cucumber slices in the dressing for about 20 minutes. Add the peanuts just before serving. If making ahead, keep the salad covered in the fridge until needed.

Easy recipe

Thai Cucumber Salad with Peanuts

Thai cucumber salad with peanuts, chilli and sesame oil. Prepare in 10 minutes, then leave to marinate for a crunchy, spicy side without cooking.

Prep time

10 min

Yield

3 servings

Save on Pinterest Share Print

Ingredients

− 3 +

• 450 gcucumber, about 1 cucumber
• 40 gsesame oil
• 1 tbspoyster sauce
• 1 tbspwhite wine vinegar
• 15 grice syrup
• 60 gpeanuts, roasted and salted
• 1chilli
• some spring onion
• Salt pepper
• optional: coriander

Copy ingredients

Instructions

Cook mode

1. Wash the cucumber, peel in stripes if desired and slice thinly.
2. Whisk sesame oil, oyster sauce, white wine vinegar and rice syrup. Mix with the cucumber and leave to marinate for about 20 minutes.
3. Finely slice the chilli and optional spring onion. Roughly chop the peanuts. Fold in just before serving, season with pepper and a little salt if needed, and add optional coriander.

Nutrition per serving

Calories

279 kcal

Protein

6 g

Carbohydrates

14.7 g

Sugar

6.5 g

Fat

23.5 g

Saturated fat

3.3 g

Fibre

2.5 g

Salt

0.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace