Thai Cucumber Salad

Thai Cucumber Salad with La Panzanella Croccantini crackers


A crunchy and satisfying salad option with a bite!


  • ½ cup unseasoned rice vinegar
  • Pinch of salt
  • ½ small red onion, thinly sliced (1/2 cup)
  • ¼ cup roasted unsalted peanuts, roughly chopped
  • 2 tbs sugar
  • 1 English cucumber
  • 1 Thai chili, thinly sliced and seeded
  • ½ cup fresh herbs – basil, mint, and cilantro roughly chopped.


  1. Bring vinegar, sugar, and ½ tsp salt to a boil in a small saucepan. Reduce heat to medium an cook until mixture has consistency of syrup. About 5 minutes.
  2. Transfer to a medium bowl; let cool completely.
  3. Add cucumber, onion, and chili; toss and combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again.
  4. Top with peanuts and herbs just before serving.
  5. Pair with our Toasted Sesame Croccantini, and enjoy!

Original recipe found at

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