Thai Cucumber Salad

Thai Cucumber Salad is light and refreshing but certainly does not lack in flavor. Cool cucumber slices and zesty red onion are dressed in a sweet and tangy sauce, then topped with chopped roasted peanuts for extra crunch.

Thai Cucumber Salad is very light and refreshing, but also incredibly flavorful. All of the flavors of Thai cuisine are packed into this beautiful appetizer or side dish – sweet, salty, tangy, sour, and a touch of spicy. 

Thin slices of cool cucumber and zesty red onion are tossed in a tangy dressing, then topped with a bit of minced cilantro to add flavor, and chopped roasted peanuts for some extra crunch. 

I use crushed red pepper in this recipe, but you may also use finely diced jalapeno or thinly sliced Thai bird chili if you can take the heat!

This delicious salad takes less than 10 minutes to prepare and uses just a handful of simple ingredients.

How to Make Thai Cucumber Salad

In a small bowl, prepare the salad dressing by combine 2 tablespoons of lime juice, 2 tablespoons of rice vinegar (or apple cider vinegar), 1 tablespoon of peanut oil, 2 teaspoons of fish sauce, and 1 1/2 tablespoons of sugar.

Stir to dissolve the sugar, then set aside.

Cut 2 cucumbers into very thin slices. This should yield approximately 4 cups. 

Any type of green slicing (not pickling) cucumber will work for this recipe. Japanese cucumbers are fantastic for this recipe.

I highly recommend using a mandoline for slicing the cucumbers so that you get very even slices.

Instead of cutting the cucumbers into thin slices, you may also wish to use a spiralizer. Using a spiralizer will give you long, thick cucumber ribbons for a stunning presentation.

Thinly slice half a red onion, then add it to the cucumber.

Give the salad dressing a quick stir, then pour it over the cucumber and onions.

Add a pinch or two of crushed red pepper to the salad. If you can take the heat, substitute the crushed red pepper with thinly sliced Thai bird chili or finely diced jalapeno. 

Gently toss, making sure that all of the cucumber slices are coated in the salad dressing.

You will find that most of the salad dressing liquid will settle at the bottom of the bowl. Stir the cucumbers every so often before serving so that each slice has a chance to marinate in the liquid.

Top with minced cilantro and chopped peanuts just before serving. 

Enjoy!

Thai Cucumber Salad

Char Ferrara

Thai Cucumber Salad is light and refreshing but certainly does not lack in flavor. Cool cucumber slices and zesty red onion are dressed in a sweet and tangy sauce, then topped with chopped peanuts for extra crunch.

4.48 from 17 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine Thai

Servings 4 – 6 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

Salad Dressing

• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon peanut oil
• 2 teaspoons fish sauce
• 1 1/2 tablespoons sugar

Cucumber Salad

• 2 cucumbers thinly sliced
• 1/2 red onion thinly sliced
• 1/2 teaspoon crushed red pepper
• 1/2 tablespoon minced cilantro
• 1 tablespoon chopped peanuts

US Customary – Metric

Instructions

 

• Prepare the salad dressing in a small bowl by combining lime juice, rice vinegar, peanut oil, fish sauce and sugar. Stir to dissolve the sugar, then set aside.
• Place the sliced cucumbers and sliced red onion in a large bowl. Pour the salad dressing over the cucumbers and red onion.
• Add crushed red pepper to the salad, then toss gently, making sure that all of the cucumber slices are coated in the salad dressing.
• The salad dressing liquid will settle at the bottom of the bowl. Stir the cucumbers every so often before serving so that each slice has a chance to marinate in the liquid.
• Top with minced cilantro and chopped peanuts just before serving. 

Nutrition

Serving: 1cupCalories: 86kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 248mgFiber: 1gSugar: 7g

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