Thai Cucumber Salad

Thai Cucumber Salad

With Sahale Snacks® Thai Cashews Glazed Mix

This tasty and unique recipe makes a wonderful addition to the dinner table any time of year. It’s terrific with spicy grilled foods, delicately cooked salmon or prawns, and cracked crab.

Add the sugar/vinegar solution to taste. Sometimes the cucumbers need less than the 3 tablespoons. Leftover cucumber salad is terrific as a sandwich topper especially on roasted chicken. Larger batches of the vinegar mixture can be made in advance. I do a batch of 3 tablespoons brown sugar and 3 ounces vinegar and store it in a squirt bottle in the refrigerator so I can just add some to a batch of cucumbers when I want.


Medium pickling cucumbers, peeled, cut in half lengthwise and seeded


Sea Salt

1/4 tsp

Chopped Cilantro

3 Tbsp

Organic Brown Sugar or Raw Sugar

1 Tbsp

Rice Vinegar

2 Tbsp

Olive Oil, Canola or Peanut Oil

1 Tbsp

Spring Onion or Shallot, Julienned

1/4 cup

Jalapeno, Minced

2 Tbsp

Fish Sauce (optional)

A few drops


STEP 1: Cut

Cut the halved cucumbers in half again and again (into 1/8th spears) lengthwise. Then cut each spear at an angle in ½ inch increments creating diamond shaped pieces.

STEP 2: Season

Place cut cucumber (about 2 cups) into a bowl and lightly season with the sea salt and cilantro. Mix well and let sit at room temperature for 10 minutes.

STEP 3: Mix

Add the onion mixture to the cucumbers and fold together.

STEP 4: Dress the Salad

Dissolve brown sugar in vinegar. Pour mixture over cucumbers and mix well. Let stand, stirring occasionally for about 20 minutes.

STEP 5: Season

Season to taste with optional fish sauce and fold in Sahale Snacks® Thai Cashews Glazed Mix.

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