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Thai Cucumber Salad

Serves 4 to 6 Salad vegetarian, Salads

Thai Cucumber Salad

Thai Cucumber Salad, known locally as 'Yam Taeng Kwa', finds its way to tables across Thailand during the warm months when cucumbers are in abundance. This version is the home cook's answer to a refreshing side dish, offering a cool contrast to the spicier main courses. The recipe is passed down through generations, capturing the essence of Thai family dining: simple, fresh ingredients with a focus on hand-judged seasoning.

Expect a crisp, refreshing bite from the cucumbers, enhanced by the creamy tang of yogurt and the aromatic lift of garlic and dill. The salt is added by instinct, balancing the flavors delicately. This salad is shared, never solitary, embodying the communal spirit of Thai gatherings.

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. Peel the cucumbers if you prefer a softer texture, or leave the skin on for added crunch and nutrients. Slice the cucumbers into thin rounds, about 1/8 inch thick, and place them in a large mixing bowl.
  2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic will infuse the salad with a subtle pungency that complements the coolness of the cucumbers.
  3. Add 200 g of yogurt to the bowl. This will serve as the creamy base of the salad, providing a tangy contrast to the crisp cucumbers.
  4. Finely chop a handful of dill and add it to the bowl. The dill should be fresh and fragrant, as it will impart a distinctive herbal note to the salad.
  5. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste, then adjust as needed. The salt should enhance the flavors without overpowering them.
  6. Drizzle a generous amount of your preferred oil over the salad. The oil will add richness and help to meld the flavors together. Squeeze a bit of fresh lime or lemon juice over the salad for a bright, acidic kick.
  7. Gently toss the salad using two large spoons or your hands. Be careful not to break the cucumber slices; they should remain intact and crisp. The yogurt should evenly coat the cucumbers, and the dill should be well distributed.
  8. Transfer the salad to a serving dish and serve immediately. The salad is best enjoyed fresh, with the cucumbers still crisp and the flavors vibrant. Serve alongside warm bread for a complete and satisfying meal.
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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