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Remember that Asian restaurant that I mentioned in my homemade ginger ale post? Well, we also had Thai cucumber salad that day too. It wasn’t my first time eating this salad, but it was the first time I remembered just how much I loved it!
So, of course, I had to come home and recreate it. What motivated me to try it at home, was the fact that my kids gobbled it up when we were out to eat. They didn’t mind the spice. I must admit for this particular recipe I did add a little to much red pepper. But since it was only me eating this time, it wasn’t an issue. When I make it for the kids I add very little red pepper.
I was also happy to try this recipe because it is easy and I got to try my new spiralizer! It made the cucumbers so thin and yummy! Okay on to the recipe.
Spicy Thai Cucumber Salad
1 English Cucumber (Spiralized)
1 Green Onion – Chopped Finely
1/4 Cup Chopped Red Onion or White Onion
1/4 Cup of rice vinegar
2 Table Spoons of Pure Cane Sugar
1 teaspoon of Sesame Oil
Pinch of Salt
Red Pepper to taste
Combine Rice vinegar, sesame oil, sugar, and salt in a bowl and whisk until most of the sugar is dissolved. Pour over cucumbers and onions and mix. Garnish with green onion.