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A bowl of Thai cucumber salad topped with peanuts and cilantro.

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


  • 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


  • 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.


  1. 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.
  2. 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.


Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 891mg | Fiber: 1g | Sugar: 12g