Featured · Mango balsamic · Persian Lime olive oil · Salads ·Mar 26, 2024

Thai Cucumber Salad

Name: Thai Cucumber Salad
Ingredients: ½ red onion, very thinly sliced; 2 large English cucumbers, halved lengthwise, seeded, and sliced crosswise in ¼ in slices; 1/3 cup packed chopped fresh cilantro; ½ cup salted, roasted peanuts; 1 large jalapeno pepper, seeded and minced (or use 1-2 Thai chiles for more heat); 2 tablespoons Fustini's Persian Lime olive oil; ¼ cup Fustini's Mango balsamic; 2 tsp. soy sauce; 1 minced garlic clove; ½ a lime, zested and juiced

Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

½ red onion, very thinly sliced
2 large English cucumbers, halved lengthwise, seeded, and sliced crosswise in ¼ in slices
1/3 cup packed chopped fresh cilantro
½ cup salted, roasted peanuts
1 large jalapeno pepper, seeded and minced (or use 1-2 Thai chiles for more heat)

2 tablespoons Fustini's Persian Lime olive oil
¼ cup Fustini's Mango balsamic
2 tsp. soy sauce
1 minced garlic clove
½ a lime, zested and juiced

Directions

Place the onions in a small bowl of cold water. Let sit for 10 minutes, then drain well and pat dry with a paper towel (this takes the bite out of the raw onions). In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and minced pepper. Set aside.
Make the dressing: combine the Persian Lime (or Peperoncino Garlic) olive oil, Mango balsamic vinegar, soy sauce, garlic, lime juice and zest in a small jelly jar. Place lid on and shake until well combined. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary.

Thai Cucumber Salad