Ingredients
For the salad
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2 Persian cucumbers (or 1 English cucumber), thinly sliced or ribboned
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1 small carrot, shaved into ribbons (optional but nice)
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1/4 small red onion, very thinly sliced
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1/3 cup fresh herbs (mix of cilantro, mint, Thai basil if you’ve got it)
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1/4 cup roasted peanuts, roughly crushed
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1 red chili or Fresno, thinly sliced (optional, for heat)
For the sweet chili vinaigrette
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2 tbsp Thai sweet chili sauce
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1 tbsp rice vinegar
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1 tsp fish sauce (or soy sauce for veg version)
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Juice of 1/2 lime
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1 tsp toasted sesame oil
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1 small garlic clove, grated or minced
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Pinch of salt
Instructions
1. Make the vinaigrette
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In a small bowl, whisk together sweet chili sauce, rice vinegar, fish sauce, lime juice, sesame oil, garlic, and a pinch of salt.
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Taste and adjust: add more lime for tang, or a splash more chili sauce if you want it sweeter.
2. Prep the salad
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Toss cucumbers, carrots, and onion together in a bowl.
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Pour vinaigrette over and toss well to coat. Let it sit for 5–10 minutes to absorb flavor.
3. Finish & serve
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Add herbs just before serving to keep them vibrant.
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Top with crushed peanuts and sliced chili (if using).
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Optional: drizzle a little extra sweet chili sauce on top for a glossy finish.
Pro Tips
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Want more crunch? Add thinly sliced radish or shredded cabbage.
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Protein add-ons: grilled shrimp, tofu, or cold shredded chicken slide right into this.
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Want to go deluxe? Add crispy shallots or fried garlic on top for extra texture.
- Category: Recipes, Sides, vegetables