In season当季Thai泰式
Thai Cucumber Salad泰式凉拌黄瓜
A 4-serving recipe with a 25-minute beginner workflow, exact seasoning and visible checkpoints.黄瓜与洋葱拌甜酸醋汁，鲜辣椒添香，留一点时间让蔬菜入味。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Halve 2 cucumbers lengthwise and slice into 3-mm half-moons. Slice ¼ red onion paper-thin. Seed and thinly slice 1 fresh red chili; wash hands with soap right after handling it and do not touch your eyes. Chop ¼ cup cilantro and crush 2 tbsp roasted peanuts. Measure 3 tbsp rice vinegar, 1 tbsp sugar and ¼ tsp fine salt.2根黄瓜纵切再切3毫米半月片；¼个红洋葱切极薄；1个鲜红辣椒去籽切丝，处理后立即用肥皂洗手，别碰眼睛；¼杯香菜切碎，2大匙熟花生压碎；量3大匙米醋、1大匙糖、¼小匙细盐。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Cucumber黄瓜2
- Onion洋葱0.25
- Rice vinegar米醋3 tbsp大勺
- Sugar白糖1 tbsp大勺
- Fresh red chili鲜红辣椒1
- Cilantro香菜0.25 cup杯
- Peanuts花生2 tbsp大勺
- Fine salt细盐0.25 tsp小勺
Method做法
Stir vinegar, sugar and salt until no crystals remain
醋、糖、盐搅至无颗粒。这一步不用开火，。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Toss cucumber, onion and chili in the dressing
黄瓜、洋葱、辣椒拌汁。这一步不用开火，。
Ingredients are evenly distributed with a thin coat of dressing, not sitting in a puddle.材料均匀薄薄裹汁，不泡在水里。
Common mistake & quick fix容易错在哪，怎么补救
If liquid pools, lift the salad out with a slotted spoon; next time dry produce thoroughly.出水就用漏勺盛出，下次蔬菜充分沥干。
Let the salad rest at room temperature
沙拉室温静置。
Onion turns slightly softer and pinker.洋葱略软、颜色更粉。
Common mistake & quick fix容易错在哪，怎么补救
Do not leave it out longer than 2 hours.室温不超过2小时。
Top with cilantro and crushed peanuts just before serving
上桌前撒香菜和花生碎。
Peanuts are still crunchy on top.花生在表面仍脆。
Common mistake & quick fix容易错在哪，怎么补救
Peanuts are a common allergen; leave them off for anyone allergic and keep a separate spoon. Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.花生是常见过敏原，过敏者不加并用单独的勺。吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Cucumber黄瓜Persian or English cucumbers have thin skin and few seeds — no peeling needed. Salt 10 min to draw water for salads.迷你黄瓜或英国黄瓜皮薄籽少，不用削皮。凉拌前撒盐腌10分钟出水。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Rice vinegar米醋Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Sugar白糖A little sugar balances salty, sour and spicy — the core of Thai flavor.少量糖平衡咸、酸、辣——泰菜味道的核心。
Cilantro香菜Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
Peanuts花生Protein and healthy fat; roast for depth. Watch for allergies at the table.蛋白和健康脂肪；烘过更香。注意同桌有没有过敏。
- Fine salt细盐
Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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