Total Time
Prep 5 mins
Cook 0 mins

By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.

Ingredients Nutrition

  • 2 medium cucumbers (to yield 2 cups) or 2 small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups)
  • 2 medium shallots, thinly sliced (to yield 1/4 cup)
  • 6 -8 fresh bird chiles (more for a spicier relish) or 4 -6 fresh serrano chilies, cored, seeded, and minced (more for a spicier relish)
  • 3 tablespoons granulated sugar
  • 12 teaspoon kosher salt
  • 2 limes, juice of (to yield a 1/2 cup)
  • 23 cup coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped dry-roasted unsalted peanuts


  1. In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.
Most Helpful

5 5

Delicious and super easy. We loved the slight spice on this cucumber salad. Different from the ordinary and so delicious. Thanks evelyn/athens. Made for team Tasty Testers for the Asian round during ZWT9.

5 5

Fantastic. Used what I had on hand. 3 cucs (5 ), 3 shallots (1c ), 3T chopped canned jalapenos, 1/2 c sugar, 1 1/2 t kosher salt, 2/3 c lime juice, 1/2 c lemon juice, 2 c chopped cilantro. Made several hours before use. Threw in peanuts at serving. Even my cucmber averse husband loved this. Will be great to take to events.

5 5

Wow! This is so incredibly delicious and very easy!!!! A few simple ingredients and it's on the table!! I used 1 large English Cucumber and serrano chilies. Made for ZWT 4.