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Thai Salsa

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This vibrant Thai Salsa is a refreshing departure from traditional tomato-based salsas, offering a crisp and hydrating alternative perfect for warm weather. The base of fresh cucumbers provides a satisfying crunch, while the addition of white vinegar and honey creates a balanced sweet-and-sour profile. Aromatics like fresh basil and optional jalape&# 195;±o add layers of herbal brightness and gentle heat. Lightly dressed with sesame oil, this dish is best served chilled, allowing the flavors to meld beautifully. It pairs wonderfully with grilled meats, fish tacos, or as a standalone side dish that cleanses the palate. Simple to prepare yet sophisticated in taste, itâÂÂs an easy addition to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 10.9
Dietary: Gluten-free, Vegetarian
Description
This vibrant Thai Salsa is a refreshing departure from traditional tomato-based salsas, offering a crisp and hydrating alternative perfect for warm weather. The base of fresh cucumbers provides a satisfying crunch, while the addition of white vinegar and honey creates a balanced sweet-and-sour profile. Aromatics like fresh basil and optional jalape&# 195;±o add layers of herbal brightness and gentle heat. Lightly dressed with sesame oil, this dish is best served chilled, allowing the flavors to meld beautifully. It pairs wonderfully with grilled meats, fish tacos, or as a standalone side dish that cleanses the palate. Simple to prepare yet sophisticated in taste, it’s an easy addition to any meal.
Ingredients
  • 2 md Cucumbers
  • 1 teaspoon Salt
  • 1/4 cup Basil, fresh leaves chopped
  • 1 pepper Jalapeno pepper, fresh
  • 2 tablespoons Vinegar, white
  • 2 tablespoons Honey
  • 2 tablespoons Sesame oil
  • 3 tablespoons Peanuts, dry roasted
Directions
  1. 1
    Peel, seed, and coarsely chop the cucumbers.
  2. 2
    Combine the chopped cucumbers with salt and let sit for 30 minutes to draw out excess moisture.
  3. 3
    Drain the cucumbers thoroughly, pressing out any remaining liquid.
  4. 4
    Remove seeds and membrane from the jalapeño pepper, then finely chop it.
  5. 5
    In a large bowl, combine the drained cucumbers, chopped jalapeño, white vinegar, honey, and sesame oil.
  6. 6
    Add the chopped fresh basil and mix well to distribute the dressing evenly.
  7. 7
    Chill the salsa in the refrigerator until ready to serve.
  8. 8
    Before serving, toss with dry roasted peanuts if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 10.9kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4876.6mg204%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.5g2%
Sugars 0.9g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep tightly covered in the refrigerator for 3-5 days. The flavors will deepen as it sits.

Ingredient Substitutions: You can substitute dried basil (2 tablespoons) if fresh is unavailable, though fresh is preferred for brightness. For a nut-free version, omit the peanuts or substitute with toasted sesame seeds.

Variations: Adjust the amount of jalapeño to control heat level. For a creamier texture, add a splash of rice wine vinegar instead of white vinegar.

Tip: Using English or Persian cucumbers may require less salting and draining as they have thinner skins and fewer seeds.

Yield: Makes approximately 2 cups.

Keywords: thai, salsa, cucumber, salad, vinegar, honey, sesame oil, basil, jalapeno, peanuts, refreshing, crunchy, vegan, side dish, dip, chinese cucumber, asian salad, quick recipe, gluten free, healthy
Read it online: https://www.chefs-mate.com/recipe/thai-salsa/