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Thai Cucumber Salad

A crisp, refreshing Thai cucumber salad (ajad) that hits you with a perfect balance of tangy lime, salty fish sauce, sweet palm sugar, and spicy chili. Ready in 10 minutes with no cooking required, this salad tastes like it came straight from a Bangkok street vendor's cart.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Salads
Cuisine: Thai
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 medium cucumbers about 1.5 pounds, peeled and thinly sliced
  • 1/4 cup fresh lime juice about 2 to 3 limes
  • 2 tablespoons fish sauce
  • 1.5 tablespoons palm sugar or brown sugar
  • 1.5 red Thai chili peppers thinly sliced
  • 1/4 cup roasted peanuts roughly crushed
  • 1/4 cup fresh cilantro leaves chopped
  • 2 shallots thinly sliced
  • Salt to taste
  • 1 teaspoon sesame oil optional

Equipment

  • Cutting board
  • Sharp chef's knife or vegetable knife
  • Small bowl for the dressing
  • Whisk or fork
  • Large serving bowl or shallow dish
  • Spoon for tossing and serving

Method
 

  1. Peel your cucumbers and slice them into thin rounds, about 1/8 inch thick. Thinner slices absorb the dressing better and create a more elegant presentation.
  2. In a small bowl, whisk together the lime juice, fish sauce, and palm sugar until the sugar dissolves completely. Taste the dressing and adjust as needed.
  3. Thinly slice your red chili peppers lengthwise, removing most of the seeds if you prefer less heat. Slice your shallots as thin as you can manage, and chop your cilantro into bite-sized pieces.
  4. Place your sliced cucumbers into your serving bowl or a large shallow dish. Layer in your sliced shallots and chili peppers as you go, distributing them evenly.
  5. Pour your prepared dressing over the cucumber mixture and toss gently but thoroughly to coat everything evenly. Make sure the dressing reaches all the way to the bottom of the bowl by lifting and folding the cucumbers.
  6. Crush your roasted peanuts into small, uneven pieces and sprinkle them over the top of the salad. Add them right before serving rather than earlier, so they stay crunchy.
  7. Let the salad sit for 5 to 10 minutes at room temperature before serving. This resting time lets the flavors marry and the cucumbers absorb all that tangy, spicy goodness.
  8. Just before serving, taste the salad and adjust the seasoning if needed. Scatter your fresh cilantro over the top and serve immediately.

Notes

Use the freshest limes you can find, as their juice is the backbone of this dish. Slice your cucumbers as uniformly thin as possible so they soften evenly in the dressing. Don't be shy with the fish sauce; it transforms into savory depth rather than something off-putting. Serve this salad quickly after assembly, or prepare components separately and assemble just before serving. Cucumbers release water over time, which dilutes your dressing.