Thai Cucumber Salad
A piquant and sour salad that complements Thai red or green curry wonderfully.
Overview
A refreshing, vibrant Thai salad featuring ribboned cucumbers in a tangy ginger-lime dressing with fresh coriander and chilli heat. Its bright, sour notes cut through rich curries perfectly while remaining light and crisp.
Ingredients
Base
- 2 cm piece fresh ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
Vegetables
- 1 cucumber
- 1 fresh red chilli (halved)
Aromatics and garnish
- 1 lime
- 1 small handful fresh coriander
- Sesame seeds (for garnish)
Method
Stage 1 - Make dressing base
- Peel and grate ginger onto a serving platter.
- Add soy sauce and sesame oil.
- Squeeze lime juice over and check seasoning.
Stage 2 - Prepare cucumber
- Use a speed-peeler to peel cucumber in long ribbons over the platter.
- Discard the watery core.
Stage 3 - Prepare aromatics
- Take a small handful of coriander and finely chop the stalks; set leaves aside.
- Sprinkle coriander stalks over the cucumber.
- Finely chop the chilli and sprinkle over.
Stage 4 - Finish
- Take to the table but don't toss until ready to eat.
- Just before serving, toss together to combine dressing.
- Sprinkle sesame seeds over the salad.
Notes
- Timing: This salad is best dressed just before serving; tossing ahead causes wilting and cucumber releases water.
- Coriander stalks: These provide delicate flavour; don't discard them like many do.
- Cucumber ribbons: The speed-peeler creates thin, elegant ribbons that absorb the dressing better than chunks.
Serving
Serve immediately alongside Thai curries to balance heat and richness with bright, tangy notes.
Storage
- Best eaten fresh and crisp; do not prepare ahead.
- Leftover dressing may be stored refrigerated for 1 day.
- Do not freeze.
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