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Home » Eat Your Veggies » Thai Cucumber Salad

Published: February 6, 2017 Last Modified: May 17, 2019 By Sara 20 Comments

Thai Cucumber Salad

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Thai Cucumber Salad | Easy Cucumber Salad | Thai Food | Healthy Salad

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 and this simple yet satisfying cucumber salad.

Thai Cucumber Salad | Easy Cucumber Salad | Thai Food | Healthy Salad #cucumber #salad #glutenfree #thaifood #dinneratthezoo

Thai Cucumber Salad made with sliced cucumbers and peanuts in a sweet and savory dressing.

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.

A bowl full of Thai cucumber salad that's topped with crushed peanuts and chopped cilantro.

How do you make Thai cucumber salad?

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.

A serving bowl of Thai cucumber salad with red onion, peanuts and cilantro.

Thai cucumber salad Tips

  • 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.

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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More asian food recipes

  • Ramen Noodle Salad
  • Slow Cooker Orange Chicken
  • Pineapple Fried Rice
  • Cream Cheese Wontons
  • Thai Fish Cakes
Thai Cucumber Salad
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4.93 from 14 votes

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 143kcal
Author Sara Welch

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.

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 891mg | Fiber: 1g | Sugar: 12g
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!
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Filed Under: Asian Food, Eat Your Veggies, Gluten Free, Salads

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    Comments

    1. Darleen says

      July 9, 2021 at 2:23 pm

      5 stars
      Used fresh Thai basil in place of the cilantro as it’s what I had. Delicious!

      Reply
    2. Pat says

      November 16, 2020 at 2:30 pm

      If I’m slicing and storing the cucumbers a day early, should I add the salt then or wait?

      Reply
      • Sara says

        November 17, 2020 at 3:24 pm

        I’d salt them right before you plan to make the dish!

        Reply
    3. Suzie Blanchatd says

      July 18, 2020 at 9:32 pm

      5 stars
      This is an outstanding recipe! It is such a delicious under treat with garden cucumbers. Thank you. I add thinly sliced jalapeños to mine. It’s terrific.

      Reply
    4. LHarper says

      July 16, 2020 at 10:40 am

      5 stars
      Hey I just made this for my lunch – very much like the versions I’ve enjoyed at Thai restaurants! I love this crunchy, fresh combination of flavors! I didn’t have red onion, but used chopped scallions instead, and added a shake of red pepper flakes for a little heat. YUM! 🙂

      Reply
    5. Kelly says

      April 19, 2020 at 4:00 pm

      5 stars
      Fantastic! I’ve made it twice so far & as soon as I can get more cucumbers will be making it again! I added a little red pepper flakes for some heat.

      Reply
    6. Karyn says

      March 27, 2020 at 10:28 am

      5 stars
      Just saw this onFB and had everything to make it and it was just like a restaurant! So happy to have this recipe!

      Reply
    7. Beatrice says

      January 29, 2020 at 5:11 pm

      5 stars
      We love the salad dressing on this so much that I now serve it with rice to get all the yummy dressing!

      Reply
    8. Melissa says

      June 4, 2019 at 8:16 am

      5 stars
      Packed with flavor and so tasty! Thank you!

      Reply
    9. Natasha says

      June 1, 2019 at 10:24 pm

      5 stars
      Even down to the very details of peanuts – Cant wait to try this salad!!

      Reply
    10. Kristyn says

      May 31, 2019 at 12:47 pm

      5 stars
      This looks so refreshing & light!! I love Thai food/flavors, so I will definitely be giving this a try!

      Reply
    11. Julie says

      May 31, 2019 at 12:41 pm

      5 stars
      This looks amazing! I always love Thai flavors, can’t wait to try it!

      Reply
    12. lauren kelly says

      May 31, 2019 at 9:27 am

      5 stars
      I just love these Thai flavors! Thanks for a delicous recipe!

      Reply
    13. laura says

      May 20, 2019 at 7:14 pm

      thank you for doing this. easy quick healthy food (i haven’t tried any recipes yet but im about to, they sound delicious ) with out three pages of describing every ingredient.

      Reply
    14. Joannes says

      August 29, 2018 at 9:17 am

      4 stars
      No chili? No mint?

      Reply
      • Sara says

        August 29, 2018 at 9:39 am

        You’re free to add that if you like, my local Thai restaurants don’t include either!!

        Reply
    15. Pam Warner says

      August 23, 2017 at 8:20 pm

      5 stars
      Very good enjoyed it. You don’t neeed a zester. Just peel and run a fork down the shaft all around

      Reply
    16. Colleen Rowland says

      May 29, 2017 at 7:47 am

      I am trying a low carb diet, has anyone tried a sugar substitute when making the dressing for this salad. If so which one and was it good?

      Reply
      • Sara says

        May 29, 2017 at 8:33 pm

        I have not tried a sugar substitute, but any granulated substitute that dissolves should work.

        Reply
    17. Greg says

      February 9, 2017 at 11:26 am

      5 stars
      This salad looks soooo good! This looks like my favorite salad at my local Thai restaurant. I can’t wait to make this salad!

      Reply

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