This refreshing Thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make! Thinly sliced cucumbers are tossed in a sweet and savory dressing along with red onions, peanuts and herbs for the perfect side dish.
I happen to love Thai food, and I often make a full Thai meal at home with Thai noodles, peanut chicken, Thai chicken curry and this simple yet satisfying cucumber salad.
I posted this Asian cucumber salad recipe a few weeks ago, and you all loved it so much that I decided another one was in order. This time around I’ve got a Thai cucumber salad, and it’s so delicious that I may or may not have eaten the entire batch for lunch one day! Every time we go to a Thai restaurant, my husband orders chicken satay. And when they bring out the satay, they bring out this tiny bowl of cucumber salad to go along with it but it’s never enough! This recipe tastes just like the restaurant version, and it’s crazy simple to make.
Thai Cucumber Salad Ingredients
This recipe calls for cucumbers, thinly sliced red onion, salt, sugar, rice vinegar, cilantro and peanuts.
How do you make Thai cucumber salad?
Place your sliced cucumbers in a colander and sprinkle them with salt. Let the cucumbers sit for about 10 minutes, then blot away any excess liquid with a paper towel. For the dressing, combine rice vinegar and sugar, then heat the mixture until the sugar has dissolved. Place the cucumbers and red onions in a bowl, and pour the dressing over the top. Stir in the cilantro. Chill for at least 20 minutes, then add chopped peanuts before serving.
Tips for the perfect dish
- I use small cucumbers (Persian style) for this recipe, because that’s what my Thai restaurant uses. If you can’t find the little cucumbers, try an English cucumber that’s been quartered and sliced.
- My Thai restaurant’s cucumbers have little grooves on the outside, which is both pretty, and functional to let the salad dressing soak into the nooks and crannies. I copied this effect by peeling my cucumbers with a lemon zester, but that’s an optional step.
- Salting the cucumbers is imperative here; it makes the cucumbers stay crisp in the salad.
- You can add other vegetables such as thinly sliced carrots or red bell peppers for a different flavor.
Recipe FAQs
The key component to keeping the cucumbers from getting soggy is to salt them before you add them to the salad. The salt draws out excess moisture from the cucumbers. When you blot the excess moisture off the cucumbers, they’ll be a lot less likely to release more liquid into the salad.
Do not rinse the cucumbers after they’ve been salted. The salt also acts as an important seasoning agent in the salad.
This Thai cucumber salad is best served after it’s had a chance to soak up some of the dressing, so let it sit for at least 20 minutes, or make it up to a day in advance, then enjoy!
More asian food recipes
- Ramen Noodle Salad
- Slow Cooker Orange Chicken
- Pineapple Fried Rice
- Cream Cheese Wontons
- Thai Fish Cakes
Thai Cucumber Salad
Ingredients
- 1 lb cucumbers, peeled and thinly sliced I prefer the small persian cucumbers
- 2 teaspoons salt
- 1/4 cup thinly sliced red onion
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped peanuts
Instructions
- Place the cucumbers in a colander and sprinkle the salt over them.
- Toss to coat the cucumber slices in salt. Let sit 10 minutes.
- Use a paper towel to blot the cucumber slices dry.
- Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
- Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
- Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
- Sprinkle the peanuts over the top, then serve.
Notes
- I use small cucumbers (Persian style) for this recipe, because that’s what my Thai restaurant uses. If you can’t find the little cucumbers, try an English cucumber that’s been quartered and sliced.
- My Thai restaurant’s cucumbers have little grooves on the outside, which is both pretty, and functional to let the salad dressing soak into the nooks and crannies. I copied this effect by peeling my cucumbers with a lemon zester, but that’s an optional step.
Very good. Would definitely make it again and again and …
The recipe states “peeled and sliced”, but the photo shows unpeeled cucumbers. So, should we peel cucumbers?
I mention in the post that I used a lemon zester to peel the cucumbers which creates the ridges that help let the dressing soak in, similar to what you’d get at a thai restaurant. If you’re using thin skinned cucumbers such as persian or english, it would be ok to skip peeling or do the lemon zester technique like I did here. Waxy standard cucumbers need to be peeled.
This was delicious and very easy to make!
What if I don’t have rice vinegar on hand? Is there a substitute?
Unfortunately rice vinegar is a critical component of this recipe!
Perfect with the miso chicken. I lightly browned some cashews instead of peanuts, and I used a little honey instead of white sugar which I didn’t have. Little tomatoes on top.
SO YUMMY on a hot day! I admit, I don’t put cilantro in mine, I personally can’t stand the flavor of it and the Thai restaurant I get takeout from doesn’t use it either. That being said, this recipe is spot on, exactly the flavor I was hoping for! It’s the perfect side for chicken satay, tikka masala, stir fry, or by itself as a snack. I make a big double batch the night before and let the flavors marry overnight, it’s the perfect, refreshing snack to take to the lake or pool on a hot summer day. I’m actually growing cucumbers in my garden for the first time this year, just so I can make this whenever I want! Thank you!
* I made this for my twins’ end of the year BBQ @ preschool yesterday, because of allergies peanuts aren’t allowed on site, and it was still scrumptious without them, albeit not as texturally tasty. Zero leftovers and I gave the recipe to several people 🙂
Made this with homegrown cucumbers and zuccchini – since I can’t give them away fast enough! Great flavors – love this recipe!
I made PFChang style lettuce wraps for dinner and I wanted to side. My husband laughed because he said the lettuce wraps or a side. Well we made a meal out of them and these cucumbers hit the spot as a side. They were perfect accompaniment.
Very good recipe. Added a little fish sauce for extra umami.
I’ve made this several times for company & it’s always a hit.
Thank you for this recipe! Our cucumbers are starting to produce and I’ve made the recipe twice, plus shared it with 3 friends. Easy, delicious, and perfect on a hot day.
The flavors in this cucumber salad are PERFECT! This is hands down the best Thai cucumber salad I’ve ever made at home and it was so easy to make!
Such a refreshing salad and so so perfect for summer! I absolutely love all those flavors and how it comes together in just minutes.