Ingredients
Vegetables and Herbs
- 2 English cucumbers, sliced
- 2 green onions, thinly sliced
- Half of a small red onion, peeled and thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
Dressings and Toppings
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 small clove garlic, minced or pressed
- 1-2 tablespoons sweetener (such as maple syrup, honey or brown sugar), to taste
- 1/2 cup chopped peanuts
- Optional toppings: toasted sesame seeds, crushed red chili flakes
Instructions
- Prepare the Dressing: In a small bowl, whisk together the lime juice, avocado oil, rice vinegar, fish sauce, minced garlic, and sweetener until the mixture is well combined. Alternatively, place all dressing ingredients into a mason jar, secure the lid tightly, and shake vigorously to emulsify.
- Combine Salad Ingredients: In a large bowl, add the sliced English cucumbers, thinly sliced green onions, red onion, chopped cilantro, chopped mint, and chopped peanuts. Drizzle the prepared dressing evenly over the salad components.
- Toss and Serve: Gently toss the salad until all ingredients are well coated with the dressing. Serve immediately, garnished with optional toasted sesame seeds and crushed red chili flakes if desired. Alternatively, cover and refrigerate the salad for up to one day and serve chilled for enhanced flavors and crispness.
Notes
- You can adjust the sweetness of the dressing by varying the amount of sweetener to suit your taste.
- This salad is best enjoyed fresh but can be refrigerated for up to one day without losing its texture.
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- Adding crushed red chili flakes provides a spicy kick; omit if you prefer a milder flavor.
- Use English cucumbers for their thin skin and fewer seeds, which keep the salad crisp and light.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
