Are you ready for a salad that’s packed with flavor, but not the calories? This Thai Cucumber Salad recipe is similar to one of my favorite side dishes at a local fusion restaurant. It’s packed full of flavor and thanks to NAKANO Rice Vinegar it doesn’t have all the unnecessary calories.
Thai Cucumber Salad
One of my absolute favorite restaurants is a fusion restaurant. This restaurant combines sushi with traditional meat recipes like burgers. My favorite thing on the menu is their Bento Box which comes with a side of Thai Cucumber Salad. I love the flavors and did my absolute best to recreate it at home. Thanks to NAKANO Rice Vinegars it was so much easier than I thought. Plus, I love knowing that this rice vinegar has no fat and is low in calories, making it a healthier swap for many of your favorite condiments.
One of my favorite things about this salad is that it gets better the longer it sits. I like to make this the night before and then serve it for lunch or dinner the next day along with my favorite soy sauce substitute recipe. It gives the flavors a chance to truly meld with one another. The funny part about this salad is that I’m not usually a fan of cucumbers. I would choose zucchini over cucumbers normally but the dressing for this salad makes them so tasty that I don’t even notice.
How to serve Thai Cucumber Salad
I mentioned that this salad is the side dish usually in a Bento Box, but it is also the perfect lunch idea. Plus, it still works great as a side dish for a barbecue or paired with fish tacos.
We love the Thai Cucumber Salad with our Caribbean Fish Tacos. Plus, the NAKANO Mango Rice Vinegar works amazing on the slaw for these fish tacos. You just can’t lose!
No matter if you’re eating the salad as your lunch or a side dish, it is the perfect healthy recipe.
Thai Cucumber Salad
- 1 1/2 cucumbers sliced
- 1/4 red onion sliced
- 1/4 cup NAKANO organic seasoned rice vinegar
- 2 tbsp sugar
- 1/2 tsp sesame oil
- Thinly slice cucumbers and red onion.
- Mix together the Nakano rice vinegar, sugar, sesame oil, salt and red pepper flakes.
- Pour the mixture over the cucumbers and toss.
- Let sit and refrigerate.Serve cold