Thai Cucumber Salad Recipe
If you’re craving something crisp, refreshing, and endlessly craveable, then you absolutely must try Thai Cucumber Salad. Bursting with vibrant flavors from lime, fresh herbs, and a sweet-tangy dressing, this salad sings with each bite. The cool crunch of cucumbers, the pop of roasted peanuts, and the zing of mint and chili come together in a way that feels like a mini vacation to Thailand in every bowl. Whether you’re looking for a speedy side, a light appetizer, or a colorful potluck dish, Thai Cucumber Salad is the real showstopper your table needs.
Ingredients You’ll Need
You’ll be amazed by how simple, everyday ingredients transform into a salad that positively sparkles with flavor. Each element here brings its own personality to the bowl—some add crunch, others color, and a few dial up the freshness to eleven. Here’s what you’ll need for your Thai Cucumber Salad:
- Cucumbers: Go for crisp, seedless varieties for extra crunch—a mandoline makes super-thin slicing easy!
- Red onion: Thinly sliced so it melds right in without overpowering—soaking it in cold water mellows the bite if you like.
- Shredded carrots: These add a beautiful splash of orange and a touch of sweetness.
- Fresh cilantro: Chopped fresh, cilantro gives this salad its signature herbal sparkle.
- Fresh mint: Don’t skip the mint—it lifts the whole salad with garden-fresh aroma and taste.
- Roasted peanuts: Chopped peanuts add a welcome crunch and nutty depth—toast them for even more flavor.
- Rice vinegar: This mild vinegar gives a gentle tang that won’t overwhelm the other flavors.
- Fresh lime juice: A squeeze of lime brightens everything up and brings authentic Thai zing.
- Granulated sugar: Just a spoonful balances the acidity and ties the dressing together beautifully.
- Fish sauce: Classic for umami flavor, but swap with soy sauce for a vegetarian Thai Cucumber Salad.
- Sesame oil: Just a hint of this toasty oil makes an enormous difference for aroma and silkiness.
- Small red chili (optional): For a gentle heat and a pop of color—feel free to seed it or leave it out for a milder salad.
How to Make Thai Cucumber Salad
Step 1: Make the Dressing
Start by whisking together the rice vinegar, lime juice, granulated sugar, fish sauce (or soy sauce for a veggie twist), and that lovely drop of sesame oil. If you’re in the mood for a little heat, add the thinly sliced red chili here. Whisk until the sugar fully dissolves, creating a brightly flavored, slightly sweet-salty dressing that’s the secret backbone of this Thai Cucumber Salad.
Step 2: Prepare the Vegetables and Herbs
Using your sharpest knife or a handy mandoline, thinly slice the cucumbers and red onion. Shred the carrots and roughly chop your fresh cilantro and mint. Toss everything together in a large salad bowl—the colors and fragrances instantly transport you somewhere sunny and exotic!
Step 3: Toss Everything Together
Drizzle your homemade dressing over the cucumber, onion, carrot, cilantro, and mint mixture. Use salad tongs or your hands to gently toss everything together so each piece gets nicely coated. The herbs will release their aroma right away—don’t be surprised if you want to sneak a taste here!
Step 4: Finish with Crunchy Peanuts
Just before you’re ready to eat, sprinkle the chopped roasted peanuts on top. This way, they stay crisp and provide that irresistible contrast to the juicy veggies. Give everything a quick, gentle toss, and your Thai Cucumber Salad is ready to serve—crisp, cool, and absolutely refreshing.
How to Serve Thai Cucumber Salad
Garnishes
Elevate your Thai Cucumber Salad with a scatter of extra mint leaves, a few cilantro sprigs, or even additional chili slices for a fiery touch. A wedge of lime on the side adds a burst of citrus if anyone wants more zing!
Side Dishes
This salad is wonderful with Thai favorites like satay skewers, pad Thai noodles, or a bowl of jasmine rice. It’s also a vibrant companion for grilled chicken, seafood, or tofu—making it a fresh, palate-cleansing addition to any meal.
Creative Ways to Present
For parties or picnics, layer the salad into mason jars for easy portioning, or serve in lettuce cups for a fun, hand-held bite. Turn it into a main dish by topping with grilled shrimp or tofu, or even mix with noodles for a heartier twist on Thai Cucumber Salad.
Make Ahead and Storage
Storing Leftovers
If you have any salad left, keep it in an airtight container in the fridge. It stays delicious for up to 24 hours—just know that the cucumbers will release some liquid and soften slightly, but the flavors develop beautifully as it chills.
Freezing
Because of the high water content in cucumbers and the fresh herbs, Thai Cucumber Salad doesn’t freeze well. The texture will be watery and limp after thawing, so it’s best enjoyed fresh.
Reheating
This salad is all about crisp freshness and coolness, so skip the reheating! If your salad has chilled for a while and you want peak flavor, let it stand at room temperature for 10–15 minutes before serving.
FAQs
Can I make Thai Cucumber Salad ahead of time?
Absolutely! You can slice the vegetables and prepare the dressing up to a day in advance, keeping them separate until just before serving. Toss everything together and add the peanuts right at the end to retain maximum crunch.
What type Salad
English cucumbers or Persian cucumbers are ideal because they’re crisp, nearly seedless, and have thin skins. If you’re using regular cucumbers, consider peeling and seeding them for the best texture.
How spicy does this salad get?
The red chili gives a gentle, pleasant heat, but you can completely control the spice by adding more, less, or none at all. Seed the chili for extra mildness, or try sliced jalapeños for a different twist.
Is there a vegan version of Thai Cucumber Salad?
Yes, it’s a breeze! Replace the fish sauce with soy sauce or tamari, and you’ll have a delicious vegan salad full of Thai flavor and freshness.
Can I add other vegetables?
Definitely! Sliced bell peppers, radish, or even a handful of cherry tomatoes taste great and bring extra color. Thai Cucumber Salad is highly flexible, so customize it to suit your mood and the veggies in your crisper drawer.
Final Thoughts
I hope you feel inspired to add this Thai Cucumber Salad to your regular rotation! It’s so quick, colorful, and invigorating—a gorgeous way to enjoy simple veggies in a whole new light. Let your creativity shine, and be ready for the dish to disappear fast whenever you share it!
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Thai Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Cucumber Salad is a refreshing and flavorful dish that combines crunchy cucumbers with a zesty dressing and a hint of spice. It’s the perfect side dish for any Asian-inspired meal or a light and healthy snack on its own.
Ingredients
Cucumber Salad:
- 2 large cucumbers, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup shredded carrots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup roasted peanuts, chopped
Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 small red chili, thinly sliced (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, lime juice, sugar, fish sauce, sesame oil, and sliced chili until the sugar dissolves.
- Assemble the Salad: In a large bowl, combine the sliced cucumbers, red onion, shredded carrots, cilantro, and mint.
- Add the Dressing: Pour the dressing over the salad and toss gently to combine.
- Finish and Serve: Sprinkle with chopped roasted peanuts just before serving. Serve immediately for the best crunch.
Notes
- For a vegetarian version, use soy sauce instead of fish sauce.
- Add thinly sliced bell peppers for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
