Thai Cucumber Sauce combines simple ingredients like cucumbers and green onions in a simple vinegar dressing for the perfect side dish for satay or snack!
One of my favorite aspects of this dish has to be the simplicity of it. Most of the time, I am able to find some sesame seeds, peanuts, and vinegar in my cabinets waiting to be used. And almost every shopping trip, we end up with cucumbers and green onions just because they can be so versatile. As long as you have some cucumbers and green onions, you can make this salad.
This salad is a thai classic, for another culture's take on cucumber salad, try this israeli cucumber salad.
Ingredients for Thai Cucumber Sauce
- chopped peanuts
- green onions
- rice wine vinegar
- red pepper flakes
- sesame oil
- black sesame seeds
How to Make Thai Cucumber Salad
Cut cucumbers into thin rounds and then slice into half moons.
Place in bowl or serving dish.Top with sliced green onions, chopped peanuts, and sesame seeds.
In a small bowl, combine the remaining ingredients and pour over the top of the cucumbers.
Let sit for 5 minutes and serve. Leftovers can be kept in the fridge.
Besides for being an extremely clean and easy dish, Thai cucumber salad is also extremely delicious. After I took my pictures for this dish, I was planning on taking a couple of bites and putting it away for lunch the next day. To be honest, once I started having some bites, the only thing that stopped me from having more was my husband taking the plate for himself!
How to serve Thai Cucumber Sauce
Serve this Thai Cucumber Relish on its own or as a dipping sauce for chicken sauce. It works as a light appetizer and also paired with all of your favorite Thai restaurant dishes like Pad Thai, Pad Kra Pao, and Pad Pak.
For a cold thai dish, try it with Cold Thai Noodle Salad.
Serve soon after making for the crispest cucumbers. This can be kept in an airtight container i the fridge for up to a week, but the cucumbers will soften a bit with time.
Thai Cucumber Sauce
- 1 cucumber partially peeled
- ¼ cup peanuts chopped
- 2 green onions sliced thinly on a bias
- ¼ cup rice wine vinegar
- 1 tbs. sugar
- ¼ tsp. red pepper
- 1 tbs. sesame oil
- ½ tsp. salt
- ½ tsp. black sesame seeds
- Cut cucumbers into thin rounds and then slice into half moons. Place in bowl or serving dish.
- Top with sliced green onions, chopped peanuts, and sesame seeds.
- In a small bowl, combine the remaining ingredients and pour over the top of the cucumbers. Let sit for 5 minutes and serve. Leftovers can be kept in the fridge.