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.
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.
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.
- 1/3 cup rice vinegar
- 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:
- Aromatic Cilantro or other fresh herbs
- julienned carrots
- sliced cabbage
- 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.
- * 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
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.
Of course, if you find yourself without peanuts, you can opt to leave them out.
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