This refreshing Thai cucumber salad tastes just like the restaurant version and comes together in minutes. Thinly sliced cucumbers are tossed in a sweet-savory rice vinegar dressing with red onion, cilantro and chopped peanuts for a bright, crunchy side dish.
I love making Thai food at home. I often serve this cucumber salad alongside dishes like Thai peanut noodles, peanut chicken or a simple chicken curry for a full, satisfying meal.
This version was inspired by the small cucumber salad that often accompanies chicken satay at Thai restaurants — only this makes plenty for the table. It’s simple, fresh and perfectly balanced between sweet, tangy and salty.
Thai Cucumber Salad Ingredients
The recipe uses peeled, thinly sliced cucumbers, thin red onion, salt, sugar, rice vinegar, fresh cilantro and chopped peanuts.
How to make Thai cucumber salad
Start by placing the sliced cucumbers in a colander and sprinkling them with salt. Let them sit about 10 minutes, then blot away the released liquid with a paper towel so the salad stays crisp. Heat rice vinegar and sugar briefly until the sugar dissolves, then pour the dressing over the cucumbers and red onion. Stir in chopped cilantro, chill for at least 20 minutes to allow the flavors to meld, and sprinkle chopped peanuts on top just before serving.
Tips for the perfect dish
- Small Persian cucumbers are ideal because they’re crisp and mild. If you can’t find them, use an English cucumber, quartered lengthwise and sliced.
- For a decorative texture similar to some restaurants, use a lemon zester or the tip of a knife to make shallow grooves along the cucumber skin; this helps the dressing cling to the pieces.
- Salting the cucumbers before assembling the salad is crucial — it draws out excess moisture and keeps the final dish from becoming soggy.
- Feel free to add thinly sliced carrots or red bell pepper for extra color and crunch.
Recipe FAQs
Salt the cucumber slices and let them sit, then blot off the liquid before adding dressing. The salting removes excess moisture so the salad remains crisp.
Do not rinse after salting. The salt seasons the cucumbers and helps maintain texture.
For best flavor, let the salad sit at least 20 minutes before serving so the dressing can penetrate the cucumber slices. You can make it up to a day ahead — just add the peanuts right before serving to keep them crunchy.
More asian food recipes
- Ramen Noodle Salad
- Slow Cooker Orange Chicken
- Pineapple Fried Rice
- Cream Cheese Wontons
- Thai Fish Cakes
Thai Cucumber Salad
Ingredients
- 1 lb cucumbers, peeled and thinly sliced (small Persian cucumbers preferred)
- 2 teaspoons salt
- 1/4 cup thinly sliced red onion
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup chopped fresh cilantro
- 1/3 cup chopped peanuts
Instructions
- Place the cucumbers in a colander and sprinkle with the salt. Toss to coat and let sit 10 minutes.
- Use a paper towel to blot the cucumber slices dry.
- Combine rice vinegar and sugar in a small bowl and warm briefly until the sugar dissolves.
- Place cucumbers and red onion in a large bowl and pour the vinegar mixture over top.
- Add cilantro and stir to combine. Cover and refrigerate at least 20 minutes or up to 24 hours.
- Sprinkle chopped peanuts over the salad just before serving.
Notes
- Small Persian cucumbers are best for texture and flavor; if unavailable, use an English cucumber, quartered and sliced.
- Optional: create shallow grooves on the cucumber skin with a lemon zester so the dressing soaks into the pieces.
Nutrition
Carbohydrates: 26 g |
Protein: 2 g |
Fat: 3 g |
Saturated Fat: 1 g |
Sodium: 891 mg |
Fiber: 1 g |
Sugar: 12 g