What Is Cucumber Salad?
Cucumber salad is a staple side dish that goes well with any dinner that you can make. Cucumber is so versatile, changing depending on the sauce that you decide to use.
There are many different versions of this salad, from American to Asian. This delicious recipe uses Thai ingredients as its sauce, making it a Thai cucumber salad.
Thai food is very delicious, being sweet, savory and spicy. When you make cucumber into a salad, it pairs well with all kinds of Thai food!
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Thai Cucumber Salad Recipe
I love this salad and can never have enough whenever I dine out at Thai restaurants. I decided to make it at home so I can eat as much as I want.
The good thing about this recipe is that I don’t even have to cook. It’s so easy to make since I just have to marinate the cucumber and make the salad dressing. Combine both of them together and it is ready to serve!
Ingredients for This Recipe
- Thai sweet chili sauce
- Apple cider vinegar
- Roasted peanuts
Frequently Asked Questions
Is It Healthy?
Yes, this Thai salad is extremely healthy with plenty of nutrients from the cucumber.
Is Thai Cucumber Salad Vegan?
The best part of this recipe is that it is indeed vegan and vegetarian.
How Many Calories?
This recipe is only 131 calories per serving. Make this delicious side dish today to pair with your favorite Thai dishes.
What Dishes to Serve with This Recipe?
This meal is best served as a side dish. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
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Thai Cucumber Salad
- 1 lb. cucumber, cut into pieces
- 1/4 teaspoon salt
- 1/4 small red onion (sliced)
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon chopped cilantro
- 2 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
- Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. In the meantime, make the dressing, by combining all the ingredients in a small sauce pan.
- Turn on the heat and reduce the dressing a bit, so it's slightly thickened. Let cool.
- Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Gorgeous salad! I made it last weekend for my friends and this was the first time someone took the recipe sheet home with them! We’re going to have it again this weekend! Thank you for sharing it with us!
So yummy definitely try it
Can I make the dressing a day before and refrigerate it?
I made this recipe today. Family gave raving reviews. Thank you for the recipe! I also added some chopped up pineapple for sweetness :) This is a keeper! Will make it again next time
So you rinse the salt of the cucumber?
You don’t rinse just follow the instructions in the recipe card.
Great salad! Sweet, crunchy, a bit hot but not too much. I scrape the seeds out of the cucumbers prior to salting themas it helps to limit the water content of the cucumbers.
You are brilliant!
Prepared this salad this evening. The t turned out amazing. I did cut back on the two tablespoons of peanuts to one.
Made this and served with Sriracha Chicken. Absolutely beautiful. I did julienne very finely some red capsicum to add to the salad and I didn’t bother reducing the dressing. Just gave it a good shake to dissolve the sugar. Everyone is now addicted
The water is in the dressing to help dissolve sugar, as I read it anyway and to balance sweetness?
Thanks….a real keeper ?
Love all things cucumber. I haven’t tried Thai salad before. I’ll have to try this when the weather warms up.