Thai Cucumber Salad

A scrumptious Thai Cucumber Salad recipe made with sliced cucumbers, fresh jalapeño, cilantro, and sesame seeds, all marinated in a sweet & spicy Asian vinaigrette. Cucumber salad is always a refreshing dish at picnics, poolside, and grill parties. It's great for meal prep too!

Course Salad

Cuisine Asian

Prep Time 15 minutes

Total Time 15 minutes

Servings 1-cup servings

Calories 84kcal

Author Traci The Kitchen Girl

Ingredients

For the cucumber salad:

1 large Cucumber thinly sliced
1 Serrano Pepper seeded and minced
1 teaspoon Sesame Seeds I used black sesame seeds
1 tablespoon Cilantro finely chopped

For the Asian vinaigrette:

2 tablespoons Avocado Oil
1 tablespoon Unseasoned Rice Vinegar
2 teaspoons Maple Syrup
⅛ teaspoon Red Chili Pepper Flakes
⅛ teaspoon Sea Salt
Black Pepper to taste

Instructions

For the cucumber salad:

In a mixing bowl, combine sliced CUCUMBER, SERRANO PEPPER, SESAME SEEDS, and CILANTRO. Refrigerate in an airtight container until ready to use.

For the dressing:

In a lidded jar or mixing bowl, combine OIL, RICE VINEGAR, MAPLE SYRUP, RED CHILI PEPPER FLAKES, SALT, and PEPPER; shake or whisk vigorously until well-combined; refrigerate in an airtight container until ready to use. Shake well before using.
To serve, gently toss the cucumber salad with the Asian vinaigrette; serve chilled.

Nutrition