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Thai Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Thai Cucumber Salad 3

Thai Cucumber Salad 3 finds its roots in the comforting kitchens of Thai homes. It's a dish that embodies the casual elegance of everyday meals, prepared with an intuitive touch rather than strict measurements. The salad is a staple on family tables, enjoyed during leisurely lunches or as a refreshing side at dinner. It reflects the simplicity and authenticity of home cooking, where ingredients are balanced by feel rather than recipe.

This salad should taste refreshing yet creamy, with the crispness of cucumbers mingling with the tang of yogurt. A hint of garlic adds depth, while dill offers a fragrant note. Salt is added with a practiced hand, enhancing the flavors without overwhelming them. The result is a cooling dish that complements a variety of meals, embodying the unpretentious spirit of Thai home dining.

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. Peel them if desired, then slice them thinly into rounds, about 1/4 inch thick. Place the slices in a large bowl and set aside in the refrigerator to keep them cool until you're ready to assemble the salad.
  2. In a small bowl, combine 200 g of yogurt with a finely minced clove of garlic. Stir in a generous handful of chopped dill, adjusting the amount to your taste. Add fine sea salt gradually, tasting as you go, until the yogurt mixture is well-seasoned and flavorful.
  3. Remove the cucumber slices from the refrigerator and pour the yogurt dressing over them. Drizzle with a good quality oil, such as olive or sesame, to add richness and depth. Add a splash of acid, like lime juice or rice vinegar, to balance the flavors.
  4. Using a large spoon or salad tongs, gently toss the cucumbers with the dressing. Be careful to mix just enough to coat the cucumbers without breaking them, ensuring each slice is evenly covered with the creamy dressing.
  5. Transfer the dressed cucumber salad to a serving platter. Serve immediately with fresh bread on the side, allowing everyone at the table to enjoy the refreshing and tangy flavors together.
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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