Cucumber Salad with Tomato, Bell Pepper, and Spicy Thai Lime Vinaigrette

Juicy cucumbers are one of my favorite summer vegetables, and I like to slice one up and eat it with a bit of salt for an afternoon snack, but using them as a base for salads is my favorite way to eat them. We’ve been on a cucumber salad binge lately, trying different vegetable combinations and vinaigrettes, and this is by far our favorite to date. The Thai vinaigrette gets a little kick from crushed red peppers (pepper flakes), which you can adjust to your taste. Make sure you use an unseasoned rice vinegar because the seasoned kind has added sugar and salt.

CUCUMBER SALAD WITH TOMATO, BELL PEPPER, AND SPICY THAI LIME VINAIGRETTE

Serves 6 to 8.

Equipment

cruet or small jar with lid

Ingredients

2 cucumbers, peeled and julienned
12 cherry or grape tomatoes, halved
1/2 red bell pepper seeded and cut into thin strips
1/2 cup shredded or julienned carrot
cilantro sprigs for garnish

VINAIGRETTE
1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) rice vinegar (not seasoned)
1 tablespoon fish sauce
2 tablespoons palm sugar or brown sugar
1/4 teaspoon sea salt
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes

Preparation

1. Add the lime juice, rice vinegar, sugar, fish sauce, minced garlic, pepper flakes, and sea salt in a cruet or small jar with a lid. Cover and shake well.

2. Toss the cucumber, tomatoes, bell pepper strips, and carrots in a serving bowl and drizzle with some of the dressing. Top with cilantro sprigs for garnish and serve with the remaining vinaigrette on the side.

More Summer Salads

More Thai Salad Recipes From Around the Blogs

What We’re Eating – Spicy Thai Jicama Salad

Apple Pie, Patis, and Pâté – Thai Wild Mushroom Salad

The Perfect Pantry – Thai Beef Salad

Rasa Malaysia – Thai Pomelo Salad

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