Description
A quick and refreshing Thai Cucumber Salad with tender shredded chicken tossed in a creamy, tangy peanut sauce, garnished with chili crisp and toasted sesame seeds. This vibrant salad combines crunchy cucumbers and green onions with a flavorful peanut dressing, perfect for a light, healthy meal or side dish.
Ingredients
Salad
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions, sliced (green and white parts)
Peanut Sauce
- 1/4 cup crunchy peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon chili crisp
- 1 clove garlic, minced
- 1-2 tablespoons water or coconut milk (if needed)
Toppings
- 2 teaspoons toasted sesame seeds
- Additional chili crisp for drizzling
- Extra sliced green onions for garnish
Instructions
- Prepare Cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Lay them in a single layer in between paper towels, roll them up, and set aside for a few minutes to remove excess moisture.
- Make the Peanut Sauce and Toss Salad: In a large bowl, add all the peanut sauce ingredients including peanut butter, lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to thin it out. Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl. Toss everything to coat evenly with the sauce.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with additional sliced green onions, toasted sesame seeds, and drizzle with extra chili crisp for added flavor and spice. Serve immediately.
Notes
- Using paper towels to remove excess moisture from cucumbers helps keep the salad from becoming watery.
- Adjust the amount of chili crisp based on your preferred spice level.
- For a creamier dressing, substitute water with coconut milk.
- This salad can be made ahead but is best served fresh to maintain cucumber crunch.
- Use low-sodium soy sauce or tamari to control sodium content.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
