Thai Cucumber Salad
A crisp, bright Thai cucumber salad with a sweet-tangy, slightly spicy dressing, fresh herbs, and crunchy peanuts. Perfect as a refreshing side dish for hot days and great with grilled meats, seafood, tofu, or rice.
Ingredients
- 4 cups cucumbers thinly sliced; about 2 large English cucumbers or 4–5 small Persian cucumbers
- 1/2 small red onion very thinly sliced; soak in cold water 5–10 minutes if sensitive to sharp flavor
- 1/4 cup fresh cilantro leaves chopped; tender stems are fine
- 1/4 cup fresh mint leaves roughly torn or chopped
- 2 tablespoons roasted peanuts roughly chopped; use 2–3 tablespoons to taste
- 1 small carrot julienned, optional
- 1 green onion thinly sliced, optional; use 1–2 to taste
- salt small pinch, for salting cucumbers if very watery; plus more to taste
- 3 tablespoons rice vinegar seasoned or unseasoned; adjust sugar if using plain
- 2 tablespoons fresh lime juice about 1 juicy lime
- 1 tablespoon granulated sugar or coconut sugar; use 1–2 tablespoons to taste
- 1 tablespoon fish sauce use 1–1½ tablespoons to taste; substitute vegan fish sauce or soy sauce for vegan
- 1 tablespoon low-sodium soy sauce or tamari for gluten-free; adjust to taste
- 1 clove garlic finely minced; use 1–2 cloves to taste
- 1/2 teaspoon red pepper flakes or 1–2 Thai chilis, finely sliced; adjust to taste up to 1 teaspoon
- 1 teaspoon sesame oil optional; use 1–2 teaspoons to taste
Instructions
- Thinly slice the cucumbers, about 1/8-inch thick, using a sharp knife or mandoline. If using regular cucumbers, peel them, cut lengthwise, and scoop out the seeds first. Place the sliced cucumbers in a large mixing bowl. If they are very watery, sprinkle with a small pinch of salt, toss, let sit for 10 minutes, then gently pat dry with paper towels.4 cups cucumbers, salt
- Add the thinly sliced red onion, julienned carrot (if using), sliced green onion, and half of the cilantro and half of the mint to the bowl with the cucumbers. Toss gently to combine.1/2 small red onion, 1 small carrot, 1 green onion, 1/4 cup fresh cilantro leaves, 1/4 cup fresh mint leaves
- In a small bowl or jar, whisk together the rice vinegar, lime juice, sugar, fish sauce, soy sauce or tamari, minced garlic, red pepper flakes or Thai chilis, and sesame oil (if using) until the sugar dissolves and the dressing is smooth. Taste and adjust the balance—add more sugar for sweetness, more lime for tang, or more fish sauce/soy sauce for salt and depth. The dressing should taste slightly stronger than you prefer on its own.3 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1 tablespoon granulated sugar, 1 tablespoon fish sauce, 1 tablespoon low-sodium soy sauce, 1 clove garlic, 1/2 teaspoon red pepper flakes, 1 teaspoon sesame oil
- Pour the dressing over the cucumber mixture. Toss gently with tongs or clean hands until all the vegetables are well coated. Let the salad sit at room temperature for 5–10 minutes so the cucumbers can absorb some of the dressing.
- Just before serving, add the chopped peanuts and the remaining cilantro and mint. Toss once more. Taste and adjust seasoning with a splash more soy sauce or fish sauce for salt, additional lime juice for brightness, or more chili flakes for heat if desired. Transfer to a serving bowl and garnish with extra peanuts and herbs.2 tablespoons roasted peanuts, 1/4 cup fresh cilantro leaves, 1/4 cup fresh mint leaves
Notes
YIELD & TIMING: Makes about 4 servings as a side dish (2–3 as a light lunch). Prep time 15 minutes plus 5–10 minutes rest time. BEST CUCUMBERS: English or Persian cucumbers are ideal because they are less seedy and don’t require peeling; regular cucumbers work if peeled and seeded. MAKE IT VEGAN: Use vegan fish sauce or replace fish sauce with extra soy sauce/tamari and, if desired, a splash of mushroom broth or a bit of seaweed for depth. MAKE-AHEAD: For best texture, prep components separately—slice cucumbers and onion and store together; mix dressing and store in a jar; chop herbs and wrap in a slightly damp paper towel. Toss everything with peanuts 15–20 minutes before serving. STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2 days. Cucumbers will soften and become more pickle-like; refresh with extra lime juice and fresh herbs. NOT FREEZER-FRIENDLY: Do not freeze; fresh cucumbers lose their texture when frozen. VARIATIONS: Add baked tofu, grilled shrimp, or shredded chicken for extra protein; swap peanuts for sunflower or pumpkin seeds for a nut-free version; add Greek yogurt or a drizzle of coconut milk to the dressing for a creamier salad; lower sugar by using less and more lime or a non-sugar sweetener.
Nutrition
Calories: 120kcal
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