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Thai Cucumber Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Thai Cucumber Salad 2

Thai Cucumber Salad 2 brings the comforting essence of home cooking to life, echoing the traditions of family meals where ingredients are measured by instinct and shared generously. This dish captures the spirit of a Thai household, where the table is always set for sharing and flavors are balanced with a practiced hand. It's the way Thai cooks prepare it when there's no rush, just the natural rhythm of preparing food for those they love.

Expect a refreshing blend of crisp cucumbers and creamy yogurt, laced with the subtle bite of garlic and the aromatic lift of fresh dill. The salt, judged by hand, accentuates the natural flavors, creating a harmonious balance that is both light and satisfying. Each bite is a reminder of the simple joys of home-cooked meals, where every ingredient is allowed to shine.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 2 cucumbers thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Using a sharp knife, slice the cucumbers into thin rounds, about 1/8-inch thick, for a crisp texture that absorbs the dressing well.
  2. Peel and finely mince 1 clove of garlic. The garlic should be chopped until it is almost paste-like to ensure it blends seamlessly into the dressing, providing an even distribution of flavor.
  3. In a large mixing bowl, combine the 200 g of yogurt with the minced garlic. Stir in a generous pinch of fine sea salt, adjusting to taste. The yogurt should be smooth and well-seasoned, with the garlic fully incorporated.
  4. Add the sliced cucumbers to the yogurt mixture. Sprinkle in fresh dill, chopped finely, to taste. The dill should be aromatic and visible throughout the salad, enhancing the freshness of the cucumbers.
  5. Drizzle a generous amount of oil over the cucumber and yogurt mixture, followed by a splash of acid, such as lime juice or vinegar, to balance the flavors. The oil should lightly coat the cucumbers, adding richness without overwhelming the other ingredients.
  6. Gently toss the salad using two large spoons, lifting and turning the cucumbers to ensure they are evenly coated with the dressing. Be careful not to break the cucumber slices; they should remain intact and crisp.
  7. Transfer the salad to a serving platter. Serve immediately with fresh bread on the side, allowing the flavors to meld while the cucumbers retain their crunch. This salad is best enjoyed fresh, showcasing the vibrant and refreshing qualities of the ingredients.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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