Thai Cucumber Salad


  • 1/3 cup distilled white vinegar
  • 1/3 cup white sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 pounds cucumbers – halved, seeded, and sliced
  • 1/2 cup finely chopped red onion
  • 2 roma (plum) tomatoes, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/4 cup chopped roasted peanuts
  • fresh mint sprigs (optional)


  1. Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
  2. Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 169 | Total Fat: 5g | Cholesterol: 0mg