This Thai Cucumber Salad is light, refreshing and full of flavor without a ton of ingredients. It’s the perfect salad or 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. It started with a new found love of Thai food! This Thai Cucumber Salad is addicting and I make it probably weekly.
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
- sesame oil
- red pepper flakes
- cucumbers, peeled and sliced
- green onions, diced
- chopped peanuts
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.
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:
- julienned carrots
- sliced cabbage
- thinly sliced red onions
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.
- * 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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