Thai Cucumber Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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2 long English cucumbers, sliced thinly into half moons
½ cup thinly sliced white onion
~ Tbsp salt
⅔ cup water
⅓ cup sugar
½ cup rice wine vinegar
2½ tsp fresh ginger, grated
1 tsp crushed garlic
1 Tbsp freshly squeezed lime juice
1 Tbsp fish sauce*
1 carrot, grated or julienned
3 Tbsp fresh cilantro, roughly chopped
2 red jalapeno peppers, seeded, de-veined and finely chopped (optional)
⅛ cup roasted peanuts, roughly chopped
Thai basil, optional garnish
Lime wedges, optional garnish


Arrange a layer of sliced cucumber and onion in a large dish and salt the top. Repeat with additional layer of cucumber/onion, salting each layer, until all the cucumber and onion are in the dish. Cover and refrigerate for 1-2 hours.

In a small saucepan, bring the water and vinegar to a boil. Remove from heat and add sugar, stirring until it is completely dissolved. Let cool slightly then add garlic, ginger, fish sauce and lime juice.

Rinse the cucumber/onion mixture in water and thoroughly pat dry. In a large bowl, stir together cucumber, onion, carrot, jalapeno (if using) and cilantro. Pour vinegar mixture overtop and mix to coat. Top with chopped peanuts and garnish with thai basil and lime wedges.