This is a cucumber and tomato salad dressed with lime juice, fish sauce, garlic, and a little sugar, finished with crushed roasted peanuts. It comes together in about 25 minutes with no cooking required beyond whisking a dressing. The peanuts and fresh herbs are what separate it from a basic cucumber salad โ they make it filling enough to stand on its own.
The short version of why this works
Two things matter here. First, the dressing ratio: lime juice for acid, fish sauce for salt and depth, a small amount of sugar to round the edges. Get that balance right and the vegetables donโt need anything else. Second, timing โ dress it at the table, not in advance. A pre-dressed salad goes limp fast, and cucumbers release water quickly once they hit acid. Toss, let it sit five minutes as the recipe says, then add the peanuts and serve immediately. That five-minute rest is enough for the dressing to soak in without turning the cucumbers soft.
Ingredient notes
- Fish sauce: Brands vary a lot in saltiness. Taste the dressing before you pour it โ if itโs sharp and flat, add a small pinch more sugar. If it tastes mostly salty with no depth, a few more drops of lime juice will open it up.
- Palm sugar: Worth using if you can find it at an Asian grocery store. It dissolves more slowly than white sugar, so give the dressing an extra 30 seconds of whisking. Light brown sugar is a reliable substitute.
- Roasted peanuts: Buy them already roasted and unsalted. If yours are salted, skip any extra seasoning in the dressing until youโve tasted the assembled salad.
- Heirloom cherry tomatoes: Any ripe cherry tomato works. The main thing is ripeness โ an underripe tomato will taste flat against the dressing.
Keeping leftovers crisp
This salad does not store well once dressed โ the cucumbers will be noticeably soft within two hours. If you know youโll have leftovers, keep the vegetables, herbs, dressing, and peanuts in separate containers in the fridge. The cut vegetables hold well for up to 24 hours. The dressing keeps for three days. Dress only what you plan to eat right away and add the peanuts last, directly in the bowl.
If something goes sideways
- The dressing tastes flat: It needs more acid. Add lime juice half a teaspoon at a time and re-taste. A flat dressing usually means the lime was old or the sugar overpowered it.
- The salad is watery at the bottom of the bowl: Tomatoes and cucumbers both shed liquid once cut. If youโre prepping ahead, salt the cucumber slices lightly, let them sit in a colander for 10 minutes, then pat dry before combining. This draws out excess moisture before the dressing goes on.
- The peanuts are soft: They absorbed moisture from sitting on the dressed salad. Always add them at the last moment, right before the bowl goes to the table.
- The garlic is too sharp: Raw minced garlic can be aggressive. Let the dressing sit for five minutes before tasting โ the acid mellows it slightly. If itโs still too strong, use half the amount next time or grate it finely so it distributes more evenly.
- The herbs turned dark: Mint bruises quickly. Tear it by hand just before serving rather than chopping, and donโt add it until the last toss.
Burmese Cucumber and Tomato Salad with Peanuts
Equipment
- Cutting board
- Chef's Knife
- Mixing bowl
- Mortar and pestle or spice grinder (optional)
- Small saucepan or skillet
Ingredients
For the Salad Base:
- 2 cups English cucumber thinly sliced; Persian cucumbers also work well
- 2 cups heirloom cherry tomatoes halved; use multi-colored for visual appeal
- ยฝ cup red onion thinly sliced
- ยผ cup cilantro leaves fresh, roughly chopped
- ยผ cup mint leaves fresh, torn
For the Dressing:
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon fish sauce or soy sauce for a vegetarian version
- 1 teaspoon sugar palm sugar recommended, or light brown sugar
- 1 teaspoon garlic minced
For Topping:
- โ cup roasted peanuts unsalted, roughly crushed
- 1 teaspoon chili flakes optional, to taste
Instructions
- Prepare the vegetables. Thinly slice the cucumbers and red onions. Halve the cherry tomatoes. Set them in a large mixing bowl.
- Mix in the herbs. Add chopped cilantro and mint leaves to the vegetable mixture, tossing gently to combine.
- Prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, sugar, and minced garlic until the sugar dissolves.
- Assemble the salad. Pour the dressing over the cucumber-tomato mixture and gently toss until evenly coated. Let rest for 5 minutes to marinate.
- Top and serve. Just before serving, sprinkle generously with crushed roasted peanuts and optional chili flakes for spice.
Notes
- Make it vegan by replacing fish sauce with soy sauce or tamari.
- To boost the crunch, chill cucumbers in ice water 10 minutes before slicing.
- Add thinly sliced green mango for a tangy variation.
Nutrition
Common questions
Can I make this salad ahead of time for a weeknight dinner?
You can prep the components ahead, but donโt assemble until youโre ready to eat. Slice the vegetables and mix the dressing up to 24 hours in advance and store them separately in the fridge โ final assembly takes under two minutes.
What can I use instead of fish sauce if I donโt have any?
Soy sauce or tamari works as a direct swap at the same quantity. The flavor is less funky and more straightforwardly salty, but the dressing still holds together well.
Do I need to peel the cucumber?
Not for English or Persian cucumbers โ the skin is thin and adds a little texture. If youโre using a standard garden cucumber with a thicker, waxed skin, peel it before slicing.
How do I keep the salad from getting watery if Iโm serving it at a party?
Salt the cucumber slices in a colander for 10 minutes and pat them dry before assembling. This removes most of the excess moisture before the dressing is added, which buys you noticeably more time before the bowl turns soupy.
Can I add protein to make this a main dish?
Sliced grilled chicken or poached shrimp both work without disrupting the dressing balance. Keep the protein at room temperature rather than cold from the fridge so it doesnโt dull the other flavors.
My lime juice made the dressing too sour โ how do I fix it?
Add sugar a small pinch at a time and whisk between each addition. Sugar is the fastest way to pull a too-sour dressing back into balance without diluting the other flavors.