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This Thai-inspired cucumber salad recipe is a healthy side dish that’s easy to make, and full of the most delicious fresh and zesty flavors!
Anyone else been craving a cool cucumber salad during these hot and toasty summer days? Or hey, maybe trying to figure out how the heck to celebrate that first crop of cucumbers harvested from your garden? Or, who knows, maybe you just happen to be on the search for a new side dish to serve with that favorite stir-fry or noodle dish or fried rice that you make on repeat each week?
This Thai cucumber salad recipe is here for you.♡
It’s one of those always-reliable, quick-and-easy, back-pocket recipes that can be pulled out for any number of occasions. And I’m telling you — from potlucks to picnics to our weekly Pad Thai nights — this Thai-inspired cucumber salad recipe has a way of always hitting the spot.
I’m especially partial to this recipe because it’s quick and easy to whip up, and can also be prepped up to a day ahead of time if you’d like. It’s also brightened up with lots and lots of fresh cilantro and mint, which — if you’re lucky — may also be hanging out in your garden this time of year. This cucumber salad recipe also happens to be naturally gluten-free and vegetarian (and can also be made vegan), which is especially great if you happen to be serving this one to a crowd. But more than anything, it just tastes so light and flavorful and refreshing and delicious.
Let’s make some!
Thai Cucumber Salad Ingredients:
To make this Thai-inspired cucumber salad recipe, you will need the following ingredients:
- Cucumbers:I would recommend using English cucumbers (or mini Persian cucumbers) for this salad. Feel free to scoop out the seeds if you would like.
- Onions:We will use a mixture of red and green onions in this salad.
- Fresh herbs:I love adding lots and lots of fresh mint and cilantro to this salad. But if you don’t have both herbs on hand, feel free to just pick one.
- Peanuts: I love thecrunch and flavor ofchopped peanuts (or cashews) in this salad. But if you have a nut allergy, feel free to omit the nuts and add in sunflower seeds or pepitas (or omit the nuts/seeds entirely).
- Dressing: Made with lime juice, avocado oil (or any neutral-flavored cooking oil), rice vinegar, fish sauce, garlic and your desired sweetener.
How To Make Cucumber Salad:
So easy! To make cucumber salad, simply…
- Prep the dressing. Whisk all of the ingredients together in a small bowl or measuring cup until combined.
- Chop, slice, and dice. Chop up all of those veggies, herbs and peanuts.
- Toss everything together. Combine all of your salad ingredients and dressing in a large mixing bowl, thengive everything a good tossto combine.
- Serve or chill. You can either serve the salad right away, or let it chill in a covered container in the fridge for up to 1 day before serving.
Possible Variations:
Want to tinker around with this cucumber salad recipe a bit? Feel free to…
- Add avocado:A diced fresh avocado would be adelicious addition here.
- Add Thai basil:If you happen to have some sweet Thai basil on hand, it would also add some amazing flavor to this cucumber salad.
- Add extra veggies:Shredded carrots, cabbage, or edamame would also be nice additions if you would like to add some veggies.
- Make it spicy:Add in some sliced Thai bird chiles or crushed red pepper flakes if you would like to give this salad some heat.
- Smash those cucumbers:For a different texture and vibe, try smashing instead of slicing your cucumbers! Just slice a cucumber in half lengthwise, and placeit cut-side-down on a cutting board. Place a large chef’s knife on top, and gently smash until the cucumber has been broken up into bite-sized pieces.
Thai Cucumber Salad
5 Stars4 Stars3 Stars2 Stars1 Star5 from 12 reviews
- Author: Ali
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 to 6 servings 1x
Description
This Thai-inspired cucumber salad recipe is a healthy side dish that’s easy to make, and full of the most delicious fresh and zesty flavors.
Ingredients
Scale
Cucumber Salad Ingredients:
- 2 English cucumbers, sliced
- 2 green onions, thinly sliced
- half of a small red onion, peeled and thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped peanuts
- optional toppings: toasted sesame seeds, crushed red chili flakes
Dressing Ingredients:
- 3 tablespoonsfresh lime juice
- 2 tablespoons avocado oil(or olive oil)
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 small clove garlic, minced or pressed
- 1–2 tablespoons sweetener(such as maple syrup, honey or brown sugar), to taste
Instructions
- To make the dressing, whisk the lime juice, oil, rice vinegar, fish sauce, garlic, and your desired amount of sweetener together in a small bowl until combined. (Or add all ingredients to a mason jar, cover and shake vigorously until combined.)
- Combine the cucumbers, green onions, red onion, cilantro, mint and peanuts in a large bowl. Drizzle evenly with the dressing, then toss until combined.
- Serve immediately, garnished with your desired toppings. Or cover and refrigerate for up to one day, then serve the salad chilled.
Notes
Recipe adapted from Food and Wine.
posted on July 15, 2019 by Ali
4th of July / Memorial Day / Labor Day, Salads, Side Dishes, Thai-Inspired
16 Comments »
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16 comments on “Thai Cucumber Salad”
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Linda Ebright — July 16, 2019 @ 10:57 am Reply
This was a big hit at our family dinner last night. Perfect paired with fresh watermelon, family and fun!
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Phoebe — July 16, 2019 @ 5:24 pm Reply
Delicious! Followed the recipe as directed and it’s a lovely, fresh summer salad.
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Phoebe — July 16, 2019 @ 5:29 pm
Oops, forgot to mention I subbed soy sauce for the fish sauce as I can’t eat seafood. Was still great!
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Jenny — July 17, 2019 @ 8:33 am Reply
We loved this! Perfect for summertime.
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Kara — July 17, 2019 @ 7:56 pm Reply
DELICIOUS! A perfect way to use all the cucumbers from the garden. I didn’t know a cucumber salad could taste so scrumpcious.
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Mary — July 18, 2019 @ 10:35 am Reply
It looks so simple but very delicious! :)
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Carly — July 19, 2019 @ 8:29 am Reply
Made this last night and it was delicious! Even my 6 year old twins loved it – one even asked for seconds :)
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Vickie Porter — July 24, 2019 @ 1:54 pm Reply
Awesome!!
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Vickie Porter — July 24, 2019 @ 1:59 pm Reply
Awesomel and delicious SALAD! I made it 2 days ago for the first TIME! I was trying to save some for a late night snack and I ate the entire dish ! It is crisp,light,refreshing,crunchy and has bold unique flavors. I have mint growing in my yard and this was a great idea to USE IT MORE. Lol. Thank you for sharing this recipe.As, a matter of fact I am making it AGAIN TONIGHT!
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Aisha Hussain-Arredondo — January 14, 2020 @ 6:15 pm Reply
Loved this recipe. Easy and delicious. I couldn’t stop eating it
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Kevin McIntyre — April 11, 2020 @ 8:01 pm Reply
This salad is outstanding! Light and fresh.
Mint shouldn’t be optional…it really pulls the whole salad together.
Thanks for posting. This is going in the regular rotation!
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Catarina — May 15, 2020 @ 4:27 pm Reply
Fresh, flavorful and easy! We added toasted sesame seeds and chunky avo bits and it was fabulous! Agree with the other commenter who said mint should not be optional, that with the cilantro is what brings all the flavors together and adds to the fresh, bright quality of this salad. Will definitely be making again and again!
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Corey Raymond — July 26, 2020 @ 5:50 pm Reply
This is an awesome recipe. I left out the peanuts and served as a side so they stayed really crunchy. I added a minced Thai chili to the dressing. I didn’t have mint so I used basil. It was delicious. Thanks!
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Michelle — July 20, 2021 @ 2:49 pm Reply
I don’t usually come back after making a dish to post a comment but this was too good not too. I am always looking for new recipes to incorporate more vegetables into my diet and this recipe is easy, fresh, and flavorful! I loved everything about it! Will absolutely make again.
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Nicole Woods — March 25, 2022 @ 7:10 am Reply
So delicious and refreshing as a side dish with an Asian dinner. We love!
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Vonda — July 27, 2022 @ 11:38 am Reply
I am taking a meal to a friend recovering from surgery and would love to include the salad. Her son has a peanut allergy. Would it totally ruin the salad if I left out the peanuts? What about subbing sunflower seeds? Totally different flavor and not Thai but at least would add a little crunch?
