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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!
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
- Cucumber
- 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
Ingredients
- 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
Dressing:
- 2 tablespoons sugar
- 2 tablespoons water
- 4 tablespoons Thai sweet chili sauce
- 1 tablespoon apple cider vinegar
Instructions
- 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.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Do you have any Asian salad recipes that incorporate ginger? (whether fresh minced or paste). I ate someone’s Asian salad and they had used peanuts, and ginger. I forgot the rest of the ingredients, as it was about 2 yrs ago when all employees brought in a dish one day because we were in our very busy seasonal ‘peak week’.
This is AMAZING!! Super simple and delicious. Double bonus, it’s healthy, too!
Lately, this has been my go-to for potlucks and there’s never any left, even after doubling or tripling the recipe! It’s really great to bring a shared dish that my vegan and vegetarians can also enjoy.
I followed the recipe exactly except once when I didn’t have apple cider vinegar. I used rice vinegar instead and it worked beautifully. Both have that nice vinegar “tang.”
Thank you for sharing this recipe!!
Awesome!
This was delicious. Thank you.
😊👍
Fantastic! Who would think cucumber salad could be so good, but it is! We loved this recipe a whole lot. Thank you, Bee, for sharing.
Excellent, light, delicious salad!
😊👍
Do you peel the cucumber?
I did, but you don’t have to.
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!
😊👍