This Thai Cucumber Salad is light, refreshing and full of flavor made with simple ingredients. This refreshing salad is the perfect side dish
You may notice that when it comes to world cuisines, I don’t usually share many. In the last few months or so, I have really trying to change that and try some recipes I have had at Thai restaurants. It started with a new found love of Thai food!
I just love this Thai Cucumber Salad. This Thai Cucumber Salad is addicting and I make it probably weekly.
This delicious salad can be enjoyed all year round. But, I find it to be the perfect summer side dish.
There’s nothing better than crisp cucumbers to cool you off! Plus, I love using fresh cucumbers from the local farms.
Thai Cucumber Salad is a quick side dish to whip up to go with Thai recipes. This is such an easy side dish to create to go along with dinner recipes and other main dishes.
The tangy dressing is the perfect balance of flavors. My Easy Thai Cucumber Salad has such great flavors and is sweet and tangy, yet there is just the slightest hint of saltiness that adds a unique flavor.
This salad will pair well as a side salad with just a simple piece of grilled chicken or more intricate Asian recipes like a chicken satay or Thai noodles.
One of our favorite recipes to enjoy our Thai Cucumber Salad with is our Peanut Butter Chicken recipe. Be sure to check out some of our other favorite side dish recipes.
Sometimes I just love to enjoy a cool Cucumber Salad for easy lunches. It’s such a good salad!
How to Make This Simple Thai Cucumber Salad Recipe
Be sure to scroll down because I have a printable recipe card for you with full instructions and ingredients.
Ingredient Checklist
- 1/3 cup rice vinegar
- sugar
- sesame oil
- red pepper flakes
- 1/2 teaspoon salt
- cucumbers, peeled and sliced
- green onions, diced
- chopped peanuts
To start, peel and slice your cucumbers long wise. Scoop out of the cucumber seeds and cut into thin slices. Place the cucumber slices in a mixing bowl. You can use mini cucumbers, large cucumbers English cucumbers.
Mix your dressing ingredients together in a small bowl: sesame oil, tangy rice vinegar, sugar, oil, red pepper flakes and salt. The Sesame Oil adds so much flavor, even though you just need a little bit.
Pour the dressing over the sliced cucumbers. Garnish your cucumber mixture with sliced green onions and peanuts, both which are a great addition, adding an extra crunch.
Serve your Asian cucumber salad recipe immediately at room temperature or I personally like to let it refrigerate for a bit to marinate.
What Else Can You Add in your Thai Cucumber Salad:
- Basil
- Mint
- Aromatic Cilantro or other fresh herbs
- julienned carrots
- sliced cabbage
- edamame
- sliced small red onion or white onion
- sesame seeds
- sliced jalapeno peppers, chili pepper, Thai chiles or hot pepper
- lemon juice or lime juice
- a few teaspoons of fish sauce or soy sauce
This is one of those easy recipes where you can play around with the flavors. Fresh ingredients are a great way to make this the perfect salad!
Absolutely not. It’s delicious without it too. I know so many people are allergic to peanuts, so don’t let that deter you from trying this recipe! And honestly, I don’t always keep peanuts in my pantry, so I have made this many times without them.
While you could substitute with apple cider vinegar or white vinegar, I have to recommend you use the rice vinegar in this recipe. You can find it in the International Foods section of your local supermarket.
The longer your salad ingredients sit, the more the cucumbers will almost pickle in the vinegar. Trust me, it’s just as good. But, I wouldn’t let it sit any longer than 2-3 days.
Thai Cucumber Salad
Ingredients
- * 1/3 cup rice vinegar
- * 2 Tbsp sugar
- * 1/2 tsp toasted sesame oil
- * 1/4 tsp red pepper flakes
- * 1/2 tsp salt
- * 2 large cucumbers (peeled and sliced)
- * 3 green onions (diced)
- * 1/4 cup chopped peanuts
Instructions
To start, peel and slice your cucumbers long wise. Scoop out of the seeds and then slice the cucumbers. Place the cucumbers in a bowl.
In a small bowl, make your dressing. The Sesame Oil adds so much flavor, even though you just need a little bit. Mix together vinegar, sugar, oil, red pepper flakes and salt.
Pour the dressing over the cucumbers. Garnish with sliced green onions and peanuts.
Toss everything together.
Serve your Thai Cucumber Salad immediately or I personally like to let it refrigerate for a bit.
Notes
Of course, if you find yourself without peanuts, you can opt to leave them out.
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Sandra N
Saturday 17th of October 2020
I scrolled thru at least 30 comments. Not one of you had even tried it. I did and it was amazing. Why comment on a recipe you haven't tried? I look at comments to see if most people like it, and some changes they thought would help. PLEASE!!!
Deb Diner
Friday 4th of September 2020
This sounds great, and I am going to try it. However, your photos clearly do not match your directions. The photos show whole sliced cucumbers without the seeds removed.
momma lew
Friday 4th of September 2020
You can do it anyway you'd like! Sometimes I slice and seed them and sometimes I don't!
Avocado Lime Popsicles - A Grande Life
Friday 25th of August 2017
[…] Reesa’s Thai Cucumber Salad […]
Jerry Marquardt
Monday 6th of March 2017
I also like the White Cheddar variety of the Chickbean snacks.
Dana Beeman
Monday 6th of March 2017
I'd love to try the white bean chickpea crisps.