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Crunchy Thai Cucumber Salad with Peanuts

To help you ensure you get your daily dose of greens, we're sharing a recipe from one of our chefs, chef Martin Yan. This Crunchy Thai Cucumber Salad with Peanuts makes an excellent side dish, or you can add your preferred protein and enjoy it as a meal. The crunch of mellow cucumber and the tang of vinaigrette dressing is sure to refresh you in the middle of a summer's day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Main Course, Salad
Ingredients Method

Ingredients
  

Salad:
  • 2/3 cup radish slices
  • 1 1/3 cup cucumbers sliced, unpeeled
  • 1 1/3 cup jicama peeled, julienne
  • 2 tbsp fresh cilantro chopped
  • 2 3/4 oz fresh red Fresno chili peppers thinly sliced rings
  • 2 1/8 tsp kosher salt
Dressing:
  • 1/2 tsp granulated sugar
  • <1/8 tsp ginger root fresh fresh, minced
  • 1 1/4 tsp soy sauce
  • 1 tbsp canola oil
  • 3/4 sweet Thai chili sauce
  • 1 tbsp unseasoned rice wine vinegar
  • 1 tbsp fish sauce
  • 2 1/2 tsp dry roasted peanuts

Method
 

Salad:
  1. Wash cucumbers and cut into quarters, lengthwise. Then cut into 1/4 inch thick slices. Put cucumber, radishes, jicama, cilantro, chili rings, and kosher salt in a medium mixing bowl.
Dressing:
  1. In a blender, combine sugar, ginger root, soy sauce, chili sauce, and red wine vinegar and blend for 30 seconds. With blender running, slowly add canola oil to emulsify. Refrigerate until ready to use.
  2. Drizzle vinaigrette and fish sauce and toss gently and thoroughly to combine. Chill for 20 minutes to allow dressing to absorb
  3. Top with chopped peanuts and enjoy!