Prepare the veggies - shred or thinly cut the cabbage, carrot, and chili pepper. Chop the green onions and roughly cut the cilantro. Add your cut ingredients into a large bowl.
To prepare the cucumbers - first, slice in two lengthwise. Core/remove the seeds. Use a corer to make this process easier or scrape with a spoon (refer to the images on the blog post). Then cut into slices.
Prepare the dressing - mince the garlic. Then whisk the dressing ingredients in a small bowl. Alternatively, you can emulsify it in a blender/food processor.
Assemble the cucumber Thai salad. As the veggies are in a large mixing bowl, you can pour the dressing on top. Then using two forks, combine everything together, making sure the dressing covers every inch of all the other ingredients. Sprinkle the roughly chopped peanuts on top.
Optional Add-ins and Variations:
Corn: You can add a slight touch of natural sweetness using some yellow corn.
Tofu: if you'd like extra protein, you can add Thai-marinated tofu from the store, puffed tofu, or you can even season it yourself.
Noodles: to keep you fuller for longer, you can add some dried rice noodles. Choose from Thai rice noodles, vermicelli rice noodles, ribbon noodles, soba noodles, brown rice noodles, etc.
Extra condiments: You can add fish sauce, rice vinegar, or white vinegar to add extra flavor.
For spice: If you like to add extra spice, sprinkle some red pepper flakes over the salad.
Check the blog post for serving suggestions and answers to top FAQs!