Thai Cucumber Salad

This refreshing thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make!

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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.

If you’ve ever wondered how to make thai cucumber salad, the process is pretty simple. Sliced cucumbers are salted, then put in a bowl with red onions and tossed in a simple dressing of rice vinegar and sugar. Add some chopped cilantro and peanuts then serve.

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 thai cucumber 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.

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!

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Thai Cucumber Salad

This thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make!

Course Salad

Cuisine Asian

Prep Time 25 minutes

Cook Time 1 minute

Total Time 26 minutes

Servings 4

Calories 143 kcal

Author Dinner at the Zoo

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

1. Place the cucumbers in a colander and sprinkle the salt over them. 

2. Toss to coat the cucumber slices in salt. Let sit 10 minutes.

3. Use a paper towel to blot the cucumber slices dry.

4. Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.

5. Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.

6. Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.

7. Sprinkle the peanuts over the top, then serve.

Nutrition Facts

Thai Cucumber Salad

Amount Per Serving

Calories 143 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Sodium 891mg 37%

Total Carbohydrates 26g 9%

Dietary Fiber 1g 4%

Sugars 12g

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

Things You’ll Need (or Want!)

Mandoline I use a mandoline to slice my red onions super thin for this salad, I’m not a fan of huge pieces of raw onion.

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Salad Samurai Cookbook I eat a salad almost every day and I’m always looking to add a little variety to my routine. This Salad Samurai cookbook has 100 amazing looking (and vegan!) salads, it’s at the top of my wish list.

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Lemon Zester I use a lemon zester to create the ridges on the cucumber slices as shown in the photos, it’s definitely an optional step but that’s the way my Thai restaurant serves this dish!

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