Go Back
–+ servings
Print
A white bowl filled with Thai cucumber salad—sliced celery, cucumber, and chopped nuts—rests on a wooden board with a wooden spoon on the side, all set atop a white surface.

Thai Cucumber Salad

This Thai cucumber salad recipe combines crisp cucumbers, fresh herbs, crunchy peanuts, and a sweet-tangy dressing for an easy side dish that's perfect for summer dinners, cookouts, and weeknight meals.

Course Side Dish
Cuisine Thai
Keyword Thai cucumber salad recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Author momma lew

Ingredients

  • ⅓ cup rice vinegar
  • 2 Tbsp sugar
  • ½ tsp toasted sesame oil
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • 2 large cucumbers peeled and sliced
  • 3 green onions diced
  • ¼ cup chopped peanuts

Instructions

  1. To start, peel and slice your cucumbers long wise.
  2. Scoop out of the seeds and then slice the cucumbers.
  3. Place the cucumbers in a bowl. 
  4. In a small bowl, make your dressing.
  5. The Sesame Oil adds so much flavor, even though you just need a little bit.
  6. Mix together vinegar, sugar, oil, red pepper flakes and salt.
  7. Pour the dressing over the cucumbers.
  8. Garnish with sliced green onions and peanuts.
  9. Toss everything together.
  10. Marinate for 15 minutes in the refrigerator.

Recipe Video

Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly as they sit but will still be delicious.