1-First Step: Prep the Cucumbers Begin by placing the 1 lb of peeled and thinly sliced cucumbers in a colander. Sprinkle them with the 2 teaspoons of salt, then toss gently to coat every piece. Let them sit for 10 minutes so the salt pulls out extra moisture this step is crucial for keeping your Thai cucumber salad crisp and not watery.

2-Second Step: Dry the Cucumbers After the 10 minutes, grab some paper towels and blot the cucumbers dry thoroughly. This removes the moisture without rinsing, as rinsing can wash away flavor remember, the salt adds a tasty touch. Now your cucumbers are prepped and ready for the rest of the salad.

3-Third Step: Make the Dressing In a small bowl, mix together the 1/2 cup of rice vinegar and 1/4 cup of sugar. Pop it in the microwave for about 30 seconds, then stir until the sugar dissolves completely. This warm dressing will soak into the veggies better, giving your cucumber salad that signature Thai zing.

4-Fourth Step: Combine the Ingredients Take a large bowl and add the dried cucumbers along with the 1/4 cup of thinly sliced red onion. Pour the warm vinegar dressing over them and stir everything well to coat. For a twist, if you’re watching your diet, you could swap in some thinly sliced carrots here for extra crunch and nutrients.

5-Fifth Step: Add the Fresh Herbs Now toss in the 1/2 cup of chopped fresh cilantro and mix it all together. This herb brings a burst of flavor that makes the salad feel alive, and it’s a simple way to adapt for vegan preferences by keeping everything plant-based. Stir until everything is evenly distributed.

6-Sixth Step: Chill and Serve Cover the bowl and pop it in the fridge for at least 20 minutes, or up to 24 hours if you want the flavors to really shine. Just before serving, sprinkle on the 1/3 cup of chopped peanuts for that final crunch. This Thai cucumber salad works great as a side: pair it with something like our salmon and summer veggies recipe for a complete, refreshing meal.