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Thai Cucumber Salad

Prep Time:15 Minutes
Cook Time:3 Minutes

Nutritional Information

A refreshing and light salad, perfect for spring and summer.


  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 Thai chiles, thinly sliced
  • 1 small garlic clove, finely grated
  • 1 tablespoon canola oil
  • 1 1/4 English cucumbers—halved lengthwise, seeded
  • 1/2 cup packed cilantro, chopped
  • 1/4 cup salted roasted peanuts, roughly chopped
  • 1/4 small red onion, very thinly sliced
  • to taste kosher salt


  • 1. Preheat EGG to 400 degrees F, using direct heat and a cast iron grate. Grill cucumbers on the cut side for 2-3 minutes. Remove from EGG and slice crosswise 1/4 inch thick. Place in a bowl.
  • 2. In another small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. Pour over cucumbers and add cilantro, peanuts and onion. Toss to coat. Season with salt and serve right away.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828