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Thai Cucumber Salad Recipe

Thai Cucumber Salad Recipe

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This Thai Cucumber Salad is light, refreshing and full of flavor without a ton of ingredients. It’s the perfect salad or side dish.

Thai Cucumber Salad

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. It started with a new found love of Thai food! This Thai Cucumber Salad is addicting and I make it probably weekly.

Thai Cucumber Salad in a bowl

I just love this Thai Cucumber Salad. It’s delicious all year round. But, I am partial to enjoying it in the hot, balmy summer months. There’s nothing better than a cucumber to cool you off! Plus, I love using fresh cucumbers from the local farms.

Thai Cucumber Salad is a quick side dish to whip to go with a lovely Thai dinner. This is such an easy recipe to create to go along with quick meals.

Thai Cucumber Salad is light, refreshing and full of flavor without a ton of ingredients. It’s sweet and tangy, yet there is just the slightest hint of saltiness that adds a unique flavor.

This salad will pair well with just a simple piece of grilled chicken or more  intricate recipes like a chicken satay or Thai noodles. Sometimes I just love to enjoy my Thai Cucumber Salad for a simple lunch. 

How to Make a Thai Cucumber Salad

Be sure to scroll down because I have a printable recipe card for you with full instructions and ingredients. 

Ingredients you will need: 

  • rice vinegar 
  • sugar 
  • sesame oil 
  • red pepper flakes 
  • salt 
  • cucumbers, peeled and sliced 
  • green onions, diced 
  • chopped peanuts

Thai Cucumber Salad Ingredients

Cucumbers: 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. 

Make Your Dressing: In a small bowl, mix together sesame oil, vinegar, sugar, oil, red pepper flakes and salt. The Sesame Oil adds so much flavor, even though you just need a little bit.

Mix: Pour the dressing over the cucumbers. Garnish with sliced green onions and peanuts.

Serve your Thai Cucumber Salad immediately or I personally like to let it refrigerate for a bit to marinate.

Thai Cucumber Salad

Do I have to use Peanuts in this Thai Cucumber 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. 

Do I Need to Use Rice Vinegar?

While you could substitute, I have to recommend you use the rice vinegar in this Thai Cucumber Salad recipe. You can find it in the International Foods section of your local supermarket. 

Feel free to play around with the flavors of this salad!

What Else Can You Add in your Thai Cucumber Salad:

  • Basil
  • Mint
  • Cilantro
  • julienned carrots
  • sliced cabbage
  • edamame
  • thinly sliced red onions

Thai Cucumber Salad

How Long Will My Thai Cucumber Salad last? 

The longer your salad sits, 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 Momma Lew

One of our favorite recipes to enjoy our Thai Cucumber Salad with is our Peanut Butter Chicken recipe. Be sure to check that out if you are looking for an easy dinner idea!
 
cucumber salad

Thai Cucumber Salad

Yield: 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes

This Thai Cucumber Salad is light, refreshing and full of flavor without a ton of ingredients. It's the perfect salad or side dish.

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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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.