Thai Cucumber Salad: The Zesty, Crisp, and Easy Summer Side Dish

Instructions:

1. Slice the cucumbers crosswise into thin half-moons (about 3 mm thick). If using large English cucumbers, cut them in half lengthwise first before slicing.
2. Place the cucumber slices in a colander set over a large bowl. Toss thoroughly with 1 teaspoon of Kosher salt.
3. Allow the cucumbers to sit and drain for at least 20–30 minutes. This draws out excess moisture, ensuring the finished salad stays crisp.
4. After draining, rinse the cucumbers briefly under cold water to remove excess salt, then shake well and pat thoroughly dry with a clean tea towel or paper towels.
5. In a small mixing bowl, combine the sliced chillies and minced garlic. Combine the lime juice, fish sauce, and sugar to the bowl.
6. Whisk until the sugar is completely dissolved (no gritty texture remains). Taste the dressing, balancing the sour, salty, sweet, and spicy notes. Adjust as needed.
7. In the large mixing bowl, combine the drained and dried cucumbers and the thinly sliced red onion/shallot.
8. Pour the prepared dressing over the cucumber mixture. Toss gently but thoroughly until everything is well coated.
9. For optimal flavor, refrigerate the Thai Cucumber Salad for 10 minutes. Do not chill for more than 30 minutes, or the cucumbers will soften.
10. Just before serving, stir in half of the chopped peanuts and half of the fresh coriander. Transfer to a serving dish and top with the remaining peanuts and coriander.