Thai Cucumber Salad

Thai cucumber salad with bold flavours of red onion and crunch of peanuts. Super easy to put together, light refreshing fresh Asian inspired ingredients create a perfect salad or side dish to pair with any Asian meal.

cucumber salad

In this refreshing and flavourful Thai cucumber salad, fresh vegetables and Asian sesame dressing comes together to make refreshing salad with interesting flavours. If you think simple salads are boring give this a try! It might change your opinion!

We love Asian food, and Thai food with it’s bold flavours always a winner. Whether it is Thai curry, noodles or this basil tofu fry the cuisine has something delicious to please every palette.

What This Thai Cucumber Salad is

Gluten-free, Vegan and Vegetarian
Light and refreshing
Low in calories
Easily paired with any main dish

Ingredients

Full amount of ingredients and step by step instructions are mentioned in the recipe card below. But here’s what you need to make this cucumber salad with Thai flavour.

thai cucumber salad

For salad

Cucumbers – English cucumbers, sliced 1/4″ thin.

Onion – sliced thinly.

Peanuts – Roasted and crushed peanuts to add nice crunch

Fresh Herbs – Cilantro or Coriander leaves, Thai Red Chilies (thinly sliced)

For Dressing

Sesame Oil – Sesame oil with it’s nutty taste adds a great taste.

Lime Juice – for zesty and tangy taste

Light soy sauce – This really adds to the flavor of the salad. Originally fish sauce is used but I replaced it with light soy sauce.

Rice vinegar – You can either use fresh lime juice or rice vinegar to add tanginess in salad dressing.

Thai ginger – Also known as galangal this adds unique taste in the salad.

Thai Red chilli – To add spice (this is optional)

Sugar and Salt – To taste.

How to Make Thai Cucumber Salad

Make Dressing- Combine the salad dressing ingredients.
In a bowl add the salad ingredients.
Pour dressing in the bowl, toss and enjoy.

thai cucumber and peanut salad

Recipe Notes and Tips

If you are wondering to make it in advance. The only way I suggest is keeping dressing and salad ingredients separately and mix when you are ready to eat.
If you let the prepared salad sit in the fridge for too long the cucumbers may become soggy. That still tastes nice but l like it when cucumbers are still crunchy so I prefer to consume immediately after preparing the cucumber salad.
To make variations you can add other ingredients that are used frequently in making Thai cuisine. Sliced bell peppers, grated papaya, chickpeas, avocado, apples , shredded carrots or cabbage etc all work great as add ons.
If you want to make it vegan use gluten-free soy sauce or rice vinegar if you are using that.
You can use toasted sesame oil for a strong nutty flavour. You can easily find it in Asian grocery store.

Storing Leftovers

You can keep it in the fridge for 3-4 days. Use air tight containers to store crisp veggies and dressing separately.

If you have salad that is leftover and cucumber have gone limp you can still use it like pickled cucumbers because that’s how it is going taste once the flavour settles down.

What to serve with your salad

You can make this salad as a light meal or snack by itself. For a full meal or dinner you can pair this with Thai curry noodles or this Thai Basil Tofu, Thai vermicelli bowl , Paneer Satay which makes an excellent vegan lunch or dinner. But I love it so much that I pretty much pair it with any Indian dish and it still tastes great!

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Thai Cucumber Salad

Course Side Dish

Cuisine thai

Prep Time 5 minutes

Cook Time 1 minute

Servings

Calories 209kcal

Author Rekha Kakkar

Ingredients

2 Cucumbers English cucumbers
1/2 Red Onion sliced thinly
1/4 cup Peanuts Roasted and crushed
2 tablespoons Cilantro Coriander leaves
1 Thai Red Chilies thinly sliced
For Dressing
1 tablespoon Sesame Oil
1 tablespoon Lime Juice
1 tablespoon Light soy sauce
1 teaspoon Thai ginger minced
1 teaspoon Sugar
Salt – To taste.

Instructions

Prepare The Dressing

Combine together sesame oil, lemon juice, light soy sauce, salt, sugar and mixed ginger stir to combine nicely.

Make Salad

Slice cucumbers thinly, approximately into 1/4 inch roundels
Slice onion it into two halves and slice it into 1/4 inch and separate the layers.
In a bowl add sliced cucumbers and onions.
Pour dressing in the bowl, toss and enjoy a refreshing crunchy Thai cucumber salad.

Notes

If you are wondering, make it in advance. The only way I suggest is keeping dressing and salad ingredients separately and mix when you are ready to eat.

If you let the prepared salad sit in the fridge for too long the cucumbers may become soggy. That still tastes nice but l like it when cucumbers are still crunchy so I prefer to consume immediately after preparing the cucumber salad.

To make variations you can add other ingredients that are used frequently in making Thai cuisine. Sliced bell peppers, grated papaya, chickpeas, avocado, apples , shredded carrots or cabbage etc all work great as add ons.

If you want to make it vegan use gluten-free soy sauce or rice vinegar if you are using that. You can use toasted sesame oil for a strong nutty flavour. You can easily find it in Asian grocery store.