Side Dish: Thailand – สลัดแตงกวาพริกมะนาวและสมุนไพร ▶ Salat Taengkwa Prik Manao Lae Samunphrai (Chili-Lime Cucumber Herb Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 Persian cucumbers, thinly sliced
1 small carrot, julienned
1 / 4 small red onion, very thinly sliced
1 / 2 cup (15 g) fresh cilantro leaves
1 / 2 cup (15 g) fresh mint leaves
6–8 Thai basil leaves, torn (optional)
1 tbsp (15 ml) toasted sesame seeds
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) sugar or palm sugar, to taste
1 small Thai chili, thinly sliced (or 1 / 4 tsp (1.25 ml) red pepper flakes)

Show original ingredient measurements

3 Persian cucumbers, thinly sliced
1 small carrot, julienned
1 / 4 small red onion, very thinly sliced
1 / 2 cup (15 g) fresh cilantro leaves
1 / 2 cup (15 g) fresh mint leaves
6–8 Thai basil leaves, torn (optional)
1 tbsp (15 ml) toasted sesame seeds
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) fish sauce
1 tsp sugar or palm sugar, to taste
1 small Thai chili, thinly sliced (or 1 / 4 tsp red pepper flakes)

Instructions

In a small bowl, whisk together lime juice, rice vinegar, fish sauce, sugar, and chili until the sugar dissolves.
In a large bowl, combine cucumbers, carrot, and red onion.
Add cilantro, mint, and Thai basil (if using). Pour the dressing over and toss gently to coat.
Let sit 5–10 minutes to lightly marinate.
Scatter toasted sesame seeds over the top and serve chilled alongside the Shrimp Pad Thai.