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Easy Thai Cucumber Salad Recipe

User Rating 4 Star Rating (8 Reviews)

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Easy Thai Cucumber Salad

Easy & Authentic Thai Cucumber Salad

Copyright Darlene A. Schmidt
This Thai cucumber salad recipe is EASY to make and brimming with the quintessential tastes of Thai cooking. It's one of my personal all-time favorite salads across any and all cuisines, and it takes only 10 minutes to prepare. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: SERVES 4 as a Side Dish

Ingredients:

  • 1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
  • 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
  • 2 green (spring) onions, finely sliced
  • 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
  • 1/2 cup fresh coriander/cilantro, roughly chopped
  • 1/4 cup roughly chopped dry roasted peanuts
  • DRESSING:
  • 2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
  • juice of 1/2 lime
  • 1-2 cloves garlic, minced
  • 1 Tbsp. soy sauce
  • 1/4 to 1/2 tsp. cayenne pepper (to taste)
  • 1 to 1+1/2 tsp. sugar, to taste

Preparation:

For a Vegetarian/Vegan version of this recipe, see my Vegetarian Thai Cucumber Salad Recipe (Vegan).

  1. Cut cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.
  2. Add the shallot, green onion, chili/red pepper, and coriander to the salad bowl (keep back a little extra coriander for a garnish).
  3. Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste-test it for sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.
  4. Pour dressing over the salad and toss well.
  5. To serve, top with chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.*

Tips:

  • If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
  • Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it. ENJOY!
User Reviews

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 5 out of 5
So Refreshingly Delicious!, Member dianes94566

I was visiting my sister once and she prepared this salad for me as a main lunch course. I couldn't believe how good it was! Not only did if make my taste buds zing but I loved all the textures and it looked so pretty on the plate. I insisted that she share the recipe with me and now this is my go-to special salad that I take to family gatherings and friends' socials. I also secretly make it for myself on those days when I just need a little extra bounce in my step. I highly recommend it - I guarantee you'll be wowed at the first bite!!

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