Cucumber Salad With Thai Chili Pearls

C is for Cool as a Cucumber in the kitchen, and this salad is cooler than a cucumber salad! Did you know that cucumbers have natural antioxidant and anti-inflammatory properties, on top of being hydrating? We're using English cucumbers but Persian cucumbers would also work well. Take your plating to the next level with these spicy Thai chili pearls. Itty bitty pearls of spice bring a simple salad to a spectacular level. But if you don't want to go the extra mile, toss the cucumbers, vinaigrette together with one thinly sliced Thai chili and garnish with chopped cashews.

Cucumber Salad With Thai Chili Pearls

Make the Thai chili pearls – Add the tomato juice, water, Thai chilies, sugar and salt to a high-speed blender and purée on high for one minute. Strain through cheesecloth and measure out ¾ cup. Pour into a saucepan and whisk in the super agar powder. Bring to a boil. Remove from the heat and let cool for five minutes. Pour into a squeeze bottle with a medium opening. Squirt into the cold grapeseed oil. Strain out the pearls and reserve.

Make the vinaigrette – In a small jar, add the rice wine vinegar, agave nectar

Prepare the cucumbers – Thinly slice the cucumbers and arrange in a pattern on a salad plate. Garnish with the Thai chili pearls, mint leaves and chopped cashews. Season with salt and pepper to taste 

serves 4


  • 1 cup grapeseed oil, chilled in freezer for one hour
  • 2 tbsp tomato juice
  •   cup water
  • 7-10 thai chilis, stems removed
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp Super Agar


  • 3 tbsp rice wine vinegar
  • 2 tbsp agave 
  • 1 tbsp grapeseed oil
  • a pinch of salt


  • 2 English cucumbers, peeled


  • small mint leaves
  • chopped roasted cashews