Thai cucumber salsa
Thai cucumber salsa is a fresh mix of diced cucumbers, scallions, and spicy chili peppers, dressed with a tangy blend of fish sauce, lime, and sugar. This vibrant side dish is perfect for enhancing grilled meats and seafood.
Cook time 0 min
Prep time 20 min
Ingredients:
2 tbsp fish sauce2 tbsp brown sugar
1 lime
1 tbsp salsa sauce
2 cucumbers
1 cup scallions
2 red hot chili peppers
1/3 cup spearmint
Thai cucumber salsa is a fresh and vibrant dish that combines the crispness of cucumbers with the bold flavors of fish sauce, lime, and chili peppers. It's a perfect side dish or topping for grilled meats and fish, adding a refreshing and spicy kick to your meal. Easy to prepare, this salsa can be made ahead of time and stored in the refrigerator for maximum flavor infusion.
Instructions:
- In a small bowl, combine the fish sauce, brown sugar, lime juice, and salsa sauce.
- Stir the mixture until the brown sugar is fully dissolved and all ingredients are well combined.
- Wash and dice the cucumbers into small cubes. If desired, you can peel the cucumbers before dicing them.
- Thinly slice the scallions.
- Finely chop the red hot chili peppers. Be sure to wear gloves or wash your hands thoroughly afterward to avoid irritation.
- Chop the spearmint leaves.
- In a large mixing bowl, combine the diced cucumbers, sliced scallions, chopped chili peppers, and chopped spearmint.
- Pour the dressing over the cucumber mixture.
- Gently toss all ingredients together until the vegetables are evenly coated with the dressing.
- Taste and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.
- Transfer to a serving dish and garnish with additional spearmint leaves if desired.
- Allow the salsa to chill in the refrigerator for 15-30 minutes before serving to let the flavors meld together.
- Serve cold as an accompaniment to grilled meats, seafood, or as a refreshing salad.
This Thai cucumber salsa is not only easy to make but also offers a delightful mix of flavors and textures. The combination of crisp cucumbers, spicy chili peppers, and tangy lime creates a unique and refreshing dish that complements a variety of main courses. Enjoy this salsa as a vibrant topping for your favorite dishes or on its own as a zesty side.
Thai cucumber salsa FAQ:
Thai cucumber salsa can be stored in the refrigerator for up to 3 days. For the best flavor and texture, try to consume it within 24 hours.
Yes, you can substitute fish sauce with soy sauce or a vegan alternative for a similar umami flavor, though the taste will be slightly different.
To adjust the spice level, you can reduce the amount of red hot chili peppers or remove the seeds to decrease heat. Alternatively, you can add more cabbage or cucumbers to balance the spice.
If the salsa is too salty, add more diced cucumbers to dilute the flavor. If it’s too sweet, add additional lime juice or fish sauce for balance.
Yes, you can make Thai cucumber salsa ahead of time. It’s recommended to chill it for 15-30 minutes before serving to allow the flavors to meld.
Cooking Tips:
- Choose firm, fresh cucumbers for the best texture in your salsa.
- Adjust the amount of chili peppers to suit your preferred spice level.
- Allow the salsa to sit in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Use fresh lime juice for the best flavor, and don't skip the zest for added citrusy notes.
- Add the spearmint just before serving to keep its flavor and texture vibrant.
Nutrition Facts
4 ServingsCalories 70kcal
Protein 1.86g
Carbohydrates 18g
Fiber 1.72g
Sugar 12g
Fat 0.27g
More recipes
Thai chicken and potato curry
Delicious Thai chicken and potato curry with creamy coconut milk.
05 May 2026Coconut chicken and lime curry
A comforting coconut chicken curry with lime and coriander flavors.
05 May 2026Spicy stir-fried chicken with beans and cashews
Quick and flavorful stir-fried chicken with green beans and cashews.
05 May 2026Butterflied nam jim chicken
Grilled butterflied chicken marinated in a Thai-inspired sauce.
05 May 2026