One of the simple pleasures of dining in a Thai restaurant in the US is the lovely delicate cucumber salad they serve as an appetizer
We like it so much we make a big batch and serve a big scoop as a vegetarian side dish with BBQ. The delicate piquancy of the mild rice vinegar is a great counterpoint to the sweetness of a classic Kansas City sauce. And the best part is that, unlike so many other cold cucumber salads, there is no oil in this recipe!
And yes, that’s a flower in the picture. It’s an edible nasturtium from my wife’s garden, and it has a nice peppery flavor. She also grows the Thai basil, cukes, peppers, and onions.
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- 4 tablespoons sugar
- ½ teaspoon Morton coarse kosher salt
- ½ cup unseasoned rice vinegar
- ½ cup cold water
- 2 medium cucumbers
- 2 medium scallions, pearl onions, or 1 small sweet onion
- 1 medium green jalapeño pepper
- 1 tablespoon fresh Thai basil, chopped
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. In a medium bowl, whisk the sugar, salt, vinegar, and water together until the dry ingredients are dissolved.
- Chop the scallions on an angle starting from the white bulb up the stem about two inches into the green stems. Squish them a bit to separate them into rings. Add to the bowl.
- Cut the jalapeño in half lengthwise. Scrape out the seeds. If you don't want it too hot, cut out the white ribs. Like heat? Leave the ribs in there. Thinly slice the jalapeño and add to the bowl.
- Peel the cucumbers and run the tines of a fork lightly along the exterior flesh so that it makes scratches in the surface. Scoring the cucumber like this is not necessary, it just makes it look cool. Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Cut the cucumber into 1/8-inch slices. Add to the bowl. Add the basil. If you are using cilantro, add it now.
- Marinate. Stir everything, coating the ingredients with the dressing, then cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Serve. Serve chilled. If you plan to use chopped peanuts as a topping, add them at the last minute so they don't get soggy.