Thai Cucumber Salad is the perfect low-carb side dish for any summer gathering. This light, fresh salad features crisp cucumber noodles topped with a zesty, spicy Thai dressing that will make your tastebuds sing. It’s a keto-friendly, paleo-approved recipe that’s easy to whip up in just minutes. Whether you’re looking for a healthy dish for your BBQ or a refreshing snack on a hot day, Thai Cucumber Salad fits the bill perfectly. Let’s dive into how you can make this vibrant salad!
Why Thai Cucumber Salad is the Perfect Summer Dish
The beauty of Thai Cucumber Salad lies in its simplicity and versatility. It’s a refreshing, low-carb dish that combines the crispness of cucumber with the bold flavors of Thai cuisine. The cucumber noodles give it a fun, noodle-like texture without the carbs, making it ideal for those following keto, paleo, or low-carb diets. Plus, the tangy Thai dressing adds a burst of flavor that’s both spicy and savory, turning this salad into an irresistible dish that everyone will love.
Ingredients for Thai Cucumber Salad
- Cucumbers: The star of this dish, cucumbers provide crunch and freshness. Using a spiralizer or mandolin, the cucumbers are transformed into noodles, making the salad light and refreshing.
- Fresh Cilantro: Adds a burst of herbal flavor that complements the tangy dressing perfectly.
- Toasted Sesame Seeds: These bring a subtle nutty flavor and a nice crunch to the salad.
- Lime Juice: Freshly squeezed lime juice gives the dressing its bright, citrusy kick.
- Fish Sauce: The umami-rich base of the dressing, fish sauce gives this salad its authentic Thai flavor.
- Tamari or Soy Sauce: Adds depth and saltiness to the dressing, rounding out the flavors.
- Apple Cider Vinegar: Offers a bit of acidity to balance the fish sauce and lime juice.
- Garlic: Minced garlic infuses the dressing with a savory punch.
- Red Pepper Flakes: For a spicy kick that brings warmth to the dish.
- Sesame Oil: Gives the dressing a rich, smooth finish.
- Salt and Black Pepper: Essential seasonings to balance and enhance all the flavors.
Alternative Ingredient Suggestions
- Cucumbers: If you’re looking for an alternative, zucchini could be a great option. It’s a low-carb, mild-flavored vegetable that works similarly.
- Cilantro: If cilantro isn’t to your taste, you can substitute it with fresh mint for a slightly different flavor profile.
- Fish Sauce: For a vegetarian version, use coconut aminos as a fish sauce substitute, maintaining that umami flavor without animal products.
Step-by-Step Instructions for Thai Cucumber Salad
- Prepare the Dressing: In a medium-sized bowl, whisk together the lime juice, fish sauce, tamari (or soy sauce), apple cider vinegar, minced garlic, red pepper flakes, sesame oil, salt, and black pepper. Set the dressing aside to let the flavors meld together.
- Prepare the Cucumbers: Using a spiralizer, slice the cucumbers into long noodle-like strands. If you don’t have a spiralizer, you can use a mandolin slicer to cut the cucumbers into thin crosswise slices. Transfer the cucumber noodles to a large bowl.
- Add Fresh Cilantro: Chop fresh cilantro and toss it into the cucumber noodles for added flavor and aroma.
- Dress the Salad: Just before serving, pour the prepared dressing over the cucumbers and cilantro. Toss everything together to coat the noodles evenly with the dressing.
- Top with Sesame Seeds: Sprinkle toasted sesame seeds over the salad for a nutty crunch and extra flavor.
- Serve: Serve immediately to enjoy the salad at its freshest. The cucumbers will retain their crisp texture without becoming soggy.
Tips & Tricks for Perfect Thai Cucumber Salad
- Don’t Add the Dressing Too Early: The salt in the dressing can draw moisture from the cucumbers, making the salad watery. Always dress the salad just before serving to maintain its fresh crunch.
- Customize the Spice: Adjust the amount of red pepper flakes to suit your spice tolerance. If you prefer a milder version, you can reduce or omit the chili flakes.
- Make Ahead: While it’s best to dress the salad right before serving, you can prepare the cucumber noodles and dressing ahead of time. Just keep them separate until you’re ready to eat.
Pairing Ideas and Variations
Thai Cucumber Salad is incredibly versatile. It pairs beautifully with grilled meats like chicken, shrimp, or pork. For a complete Thai meal, serve it alongside Thai basil chicken or a spicy beef curry. If you prefer to make the dish heartier, consider adding some cooked quinoa or shredded chicken for added protein.
You can also make variations to this salad. For a sweeter touch, try adding a bit of honey to the dressing or a few slices of ripe mango for a tropical twist. For a more substantial version, top with crushed peanuts for an extra crunch.
Seasonal and Health Benefits of Thai Cucumber Salad
Thai Cucumber Salad is a perfect dish for summer when cucumbers are in season. It’s light, hydrating, and packed with fresh, nutritious ingredients. Cucumber is high in water content, making this salad a great option for staying hydrated on hot days. The fish sauce and sesame oil provide healthy fats, while the lime and cilantro offer antioxidants and digestive benefits. This low-carb salad is also great for anyone on a keto or paleo diet, providing a nutrient-dense option without the guilt of traditional carb-heavy dishes.
Conclusion
In conclusion, Thai Cucumber Salad is an ideal choice for anyone looking for a refreshing, healthy, and quick-to-make side dish. With its combination of crisp cucumber noodles, fresh cilantro, and a zesty Thai dressing, this salad is the perfect accompaniment to any summer meal or BBQ. It’s low-carb, keto-friendly, and paleo-approved, making it accessible for various dietary preferences. Whether you’re looking to impress guests at a party or enjoy a solo snack, this salad delivers on flavor without the guilt. Make it today and experience the delightful balance of sweet, salty, and spicy in every bite!
Frequently Asked Questions (FAQ)
1. Can I make Thai Cucumber Salad ahead of time?
While the cucumber noodles and dressing can be prepared in advance, it’s best to add the dressing just before serving to avoid a soggy salad. The cucumbers release water once salted, so keeping the dressing separate until you’re ready to enjoy it ensures a fresh and crunchy salad.
2. Can I substitute cucumbers with another vegetable?
Yes! If you’re looking for a variation, zucchini can be used instead of cucumbers. It offers a similar texture and mild flavor, making it a great low-carb alternative.
3. How can I adjust the spice level in the Thai Cucumber Salad?
To adjust the spice level, simply modify the amount of red pepper flakes or chilies in the dressing. For a milder version, reduce or omit the chili flakes. If you prefer it spicier, add more according to your taste.
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Thai Cucumber Salad: A Refreshing and Healthy Summer Dish
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-cook
- Cuisine: Thai
Description
Thai Cucumber Salad is a light, refreshing, and keto-friendly side dish that brings the bold flavors of Thai cuisine into a healthy, low-carb form. Made with cucumber noodles, fresh cilantro, and a tangy, spicy dressing, it’s a perfect summer dish for BBQs or any casual gathering.
Ingredients
- 2 large cucumbers
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup toasted sesame seeds
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce (Red Boat brand for Paleo)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium-sized bowl, whisk together lime juice, fish sauce, tamari (or soy sauce), apple cider vinegar, minced garlic, red pepper flakes, sesame oil, salt, and black pepper. Set the dressing aside.
- Using a spiralizer, slice the cucumbers into long noodle-like strands. If you don’t have a spiralizer, use a mandolin slicer to cut the cucumbers into thin crosswise slices. Transfer the cucumber noodles to a large bowl.
- Chop fresh cilantro and add it to the cucumber noodles for added flavor.
- Just before serving, pour the prepared dressing over the cucumbers and cilantro. Toss everything together to coat the noodles evenly with the dressing.
- Sprinkle toasted sesame seeds over the salad for extra flavor and crunch.
- Serve immediately for the freshest and crunchiest salad experience.
Notes
- Don’t add the dressing too early to prevent the cucumbers from becoming soggy.
- If you prefer a milder salad, reduce the amount of red pepper flakes or chili flakes.
- For a vegan version, use soy sauce or coconut aminos instead of fish sauce.
- You can substitute zucchini for cucumbers for a similar texture and taste.
- Keep the salad in the fridge for up to 24 hours before serving, but dress it just before serving to maintain its freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 127 kcal
- Sugar: 4g
- Sodium: 542mg
- Fat: 8.3g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8.3g
- Fiber: 2.9g
- Protein: 4g
- Cholesterol: 0mg
