The Burmese Cucumber and Tomato Salad with Peanuts is a vibrant and refreshing dish that captures the essence of Burmese street food—simple, wholesome, and full of bold, contrasting flavors and textures. Rooted in the traditional flavors of Myanmar (formerly Burma), this salad represents the country’s unique culinary identity, which reflects a rich confluence of neighboring Asian cuisines—from Thai tanginess and Chinese crunch to Indian spice undertones.
In Myanmar, meals are often served with an array of small dishes and salads known as thoke (pronounced “thoak”), which are typically assembled moments before serving using raw ingredients and pungent, umami-packed dressings. Unlike Western salads, Burmese salads often feature not only fresh vegetables but also roasted legumes, fermented sauces, garlic, and fried components to give them layers of flavor and exciting textures. This dish is a take on that widespread tradition and showcases how effortlessly home cooks can integrate authentic Burmese flavors into everyday meals using globally available produce.
Cucumber and tomato are popular foundation ingredients for many Burmese salads—especially in warmer months. Their high water content and cooling qualities make them ideal for balancing the region’s intensely spiced dishes and for offering relief against Myanmar’s tropical climate. The inclusion of heirloom cherry tomatoes introduces bursts of natural sweetness and acidity, which are elevated by the addition of fresh herbs like cilantro and mint. These herbs add brightness and complexity, contributing fresh, green flavors that are reminiscent of a Southeast Asian market garden.
The dressing is the soul of this salad. It follows a classic Burmese flavor equation: sour, salty, sweet, and savory. Lime juice provides zing, while fish sauce delivers depth and umami. Sugar (preferably palm sugar) ties the sharp flavors together with a hint of sweetness, and a little garlic finishes it with the aroma and bite characteristic of Burmese street-side fare. For those seeking a plant-based option, soy sauce or tamari can easily stand in for fish sauce, preserving the essential balance of the dish while making it suitable for vegan diets.
What makes this salad really shine—and different from similar Southeast Asian salads—is the generous topping of crushed roasted peanuts. Peanuts are a staple in Burmese cuisine, offering protein, richness, and unmistakable crunch. As street vendors in Myanmar often do, you can finish this salad with a pinch of chili flakes for an extra kick, or include other regional ingredients like shredded green mango or crispy fried garlic for additional layers.
All in all, the Burmese Cucumber and Tomato Salad with Peanuts is a versatile, healthy, and vibrant dish. It’s incredibly quick to prepare—taking less than 30 minutes—and perfect as a light lunch, a dinner side, or part of a larger Burmese-inspired feast. It’s a humble yet delicious nod to Myanmar’s food culture, where even the simplest ingredients are transformed into dishes with nuanced flavor and joyful contrast.
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
- ½ cup red onion thinly sliced
- ¼ cup cilantro leaves fresh, roughly chopped
- ¼ 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:
- ⅓ 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.