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Thai Cucumber Salad: Thai cucumber salad with peanuts — Salads recipe | AfoodrinkSalads

Thai Cucumber Salad

Cool, crisp cucumbers meet a sweet-tangy lime and rice vinegar dressing in this easy Thai-style salad. It is bright, crunchy, and ready for the table in about 20 minutes.

Total time
20 min
Yield
4 servings
Difficulty
Easy

Prep 20mCook 0mThai-inspiredSalads

Thai cucumber salad is the kind of side dish that wakes up a meal. It is cool and juicy, with a dressing that balances sour, salty, sweet, and a little heat.

This version uses English cucumbers, red onion, fresh cilantro, chile, and roasted peanuts. Fish sauce gives the dressing a savory depth, but you can swap in soy sauce or tamari if you want a vegetarian version.

Serve it with grilled chicken, tofu, noodles, rice bowls, or any spicy main dish that could use something fresh on the side.

01What you'll need

Ingredients

11 items · 4 servings

  • 2 large English cucumbers, about 1 1/2 pounds total, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 small red chile, such as Fresno or Thai chile, thinly sliced, or 1/4 teaspoon red pepper flakes
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems, roughly chopped
  • 2 tablespoons chopped roasted unsalted peanuts
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon granulated sugar
  • 1 small garlic clove, finely grated or minced
  • 1 tablespoon water

02How to make it

Step-by-step

  1. 1. Slice the cucumbers

    Trim the ends from the cucumbers. Slice them thinly, about 1/8 inch thick. A sharp knife works well, or use a mandoline if you have one. A mandoline is a slicer that helps make even, thin pieces; use the hand guard for safety.

  2. 2. Soak the onion briefly

    Place the sliced red onion in a small bowl of cold water for 5 minutes. This softens its sharp bite. Drain well and pat dry with a clean towel or paper towel.

  3. 3. Mix the dressing

    In a large bowl, whisk together the rice vinegar, lime juice, fish sauce, sugar, garlic, and water. Whisk until the sugar is mostly dissolved.

  4. 4. Add the vegetables

    Add the sliced cucumbers, drained onion, and chile to the bowl with the dressing. Toss gently with tongs or a large spoon so the cucumbers are evenly coated.

  5. 5. Let it stand briefly

    Let the salad sit for 5 to 10 minutes at room temperature. This short rest helps the cucumbers absorb the dressing without turning soft.

  6. 6. Finish with herbs and peanuts

    Add the cilantro and chopped peanuts just before serving. Toss once more, then taste. Add a little more lime juice if you want it brighter, or a pinch more sugar if it tastes too sharp.

  7. 7. Serve right away

    Transfer the salad to a serving bowl and spoon any extra dressing over the top. Serve chilled or at room temperature.

03From our kitchen

Cook's tips

  • Make-ahead: Slice the cucumbers and onion up to 1 day ahead. Store them in separate airtight containers in the refrigerator. Mix the dressing ahead too, but toss everything together no more than 30 minutes before serving.
  • Storage: Leftovers keep for 1 day in the refrigerator. The cucumbers will release water as they sit, so the salad will be softer and the dressing will taste lighter. Stir before serving.
  • Vegetarian or vegan swap: Replace the fish sauce with 1 tablespoon soy sauce or tamari. Tamari is a good choice if you need the salad to be gluten-free, but always check the label.
  • Peanut swap: Use toasted cashews, sliced almonds, or toasted sesame seeds. For a nut-free salad, skip the peanuts or use roasted sunflower seeds.
  • Cucumber choice: English or Persian cucumbers are ideal because they have thin skins and fewer seeds. If using regular garden cucumbers, peel them if the skin is tough and scoop out large seeds before slicing.
  • Heat level: Thai chiles are much hotter than Fresno chiles. Start with less if you are sensitive to spice, and add more after tasting.

Cook's note

This is a quick, Thai-inspired cucumber salad rather than a long-marinated pickle. For the crispest texture, keep the dressing and peanuts separate until shortly before serving.

04Frequently asked

Questions & answers

Can I make Thai cucumber salad without fish sauce?

Yes. Use soy sauce or tamari in the same amount. The flavor will be a little less briny, but still balanced and delicious. For extra depth, add a tiny pinch of seaweed flakes if you have them.

Why did my cucumber salad get watery?

Cucumbers naturally release water after they are sliced and salted or dressed. To reduce this, dress the salad close to serving time and add the peanuts at the end. You can also drain off a little liquid before serving if needed.

Do I need to peel the cucumbers?

Not if you use English or Persian cucumbers. Their skins are tender. If you use regular cucumbers with thick or waxy skin, peeling is a good idea.

Can I use seasoned rice vinegar?

You can, but seasoned rice vinegar already contains sugar and salt. If you use it, reduce the sugar to 1 teaspoon and taste before adding more.

What should I serve with Thai cucumber salad?

It pairs well with grilled chicken, shrimp, tofu, satay, fried rice, noodle bowls, or simple steamed jasmine rice with a protein.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories77

% Daily Value*

Total Fat2 g
3%
Saturated Fat0 g
0%
Cholesterol0 mg
0%
Sodium359 mg
16%
Total Carbohydrate13 g
5%
Dietary Fiber2 g
7%
Total Sugars7 g
Protein3 g
6%
Vitamin D0 mcg
0%
Calcium38 mg
3%
Iron0.7 mg
4%
Potassium340 mg
7%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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