Cucumbers are in abundance on the hot days of summer, so making the Thai-Marinated Cucumbers with Cilantro Salad can be a way to cool down your summertime meals. Thai-Marinated Cucumbers with Cilantro Salad is a refreshing and delicious salad to add to your summer menus. Great for cookouts and potlucks. This salad makes an easy side dish or perfect salad to have on hand.
Simple side dishes that don’t require cooking are my favorite for hot weather. I will be making this Thai-Marinated Cucumbers with Cilantro Salad all summer long. Cilantro and Mint has a fresh, citrusy, bright taste and is also called Chinese parsley. They both have a finishing touch on this recipe!
At the farmer’s markets, you will see all manners of cucumbers, from the long English-style to the short pickling varieties and down to the more common slicing cucumber. I love the pickling varieties in the summer. They are crisp, fresh, and perfect for making the Thai-Marinated Cucumber Salad with Cilantro. However, in the winter months, I buy the long English-style cucumber.
I tested this recipe this month, Thai-Marinated Cucumber Salad which is an extremely refreshing
accompaniment to any meal that could stand a bit of spicy-sweet-sour excitement on the side.
Making the salad is easy! First, start by cutting 8 spaced strips of peel off of each cucumber, which makes the cucumbers have a nice look. Then, slice the cucumber in a very thin diagonal. Next, add the chopped onion, lime zest and chili to the cucumbers. Finally, add the salt, sugar, lime juice and the Red Boat fish sauce to the mixture. Add the cilanto and mint and mix well.
Thai-Marinated Cucumbers with Cilantro Salad
Ingredients
- 4 pickling cucumbers about ¾ pound each
- 1 medium purple onion – peeled and cut into 2” very thin julienned slices
- 2 tsp. lime zest – finely minced
- 2 tsp. jalapeno–seeded and finely slivered – or more if desired
- 2 Tbsp. sugar
- ½ tsp. salt
- ¼ cup fresh lime juice
- 2 Tbsp. Red Boat fish sauce*
- ¼ cup fresh cilantro – lightly chopped
- ¼ cup fresh mint – lightly chopped
- Fresh cilantro and mint leaves for garnish
Instructions
- With a vegetable peeler, cut 8 spaced strips of peel off of each cucumber. Cut the cucumber into very thin diagonal slices, and place in a large mixing bowl.
- Add the onion and place them in the bowl with the cucumbers. Add the lime zest and the chile silvers and toss together well.
- Add the sugar and salt and whisk in the lime juice in a separate mixing bowl until the sugar is blended.
- Whisk in the fish sauce. Pour the mixture over the cucumbers and toss gently. Add the chopped cilantro and mint.
- Garnish with additional cilantro and mint and refrigerator until ready to serve.
- Chef Tip: Best served with grilled, marinated, and flavorful meats and fish, such as, lamb, pork, chicken, and salmon. Serves 4 as a side dish.