Thai Cucumber Salad
This Thai Cucumber Salad is fresh, crunchy, and bursting with bold Thai flavors! Made in just 10 minutes, it’s sweet, tangy, a little spicy, and totally irresistible. Perfect as a light side dish, summer salad, or easy appetizer, this recipe pairs beautifully with grilled chicken, curry, noodles, or seafood. Made with crisp cucumbers, fresh cilantro, lime, fish sauce, and sweet chili sauce, it’s healthy, refreshing, and make-ahead friendly.
Servings: 6 people
Calories: 39kcal
Equipment
Ingredients
Thai dressing
- ⅓ cup rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon salt
- 2 teaspoon fish sauce
- 2 teaspoon sesame seed oil
- 1 lime juiced
Thai Cucumber Salad
- 2 English cucumbers thinly sliced
- ½ cup red onion thinly sliced
- ⅓ cup cilantro chopped (packed)
- ½ serrano pepper sliced thin
Instructions
- Combine the ingredients for the dressing in a small bowl and whisk until the sugar dissolves. Set aside.
- THAI CUCUMBER SALAD: Combine the ingredients for the salad (except the peanuts) in a medium bowl. Pour the prepared dressing over and stir so all the cucumbers are evenly coated. Cover the bowl with plastic wrap or a lid, and refrigerate the salad for 15-20 minutes or up to 1-2 hours.
Notes
- Use English cucumbers for the best crunch and texture.
- Slice your cucumbers thinly—a mandoline makes this super easy.
- If you love heat, keep the serrano seeds in. If not, remove them for a milder bite.
- Letting the salad chill is key—those 20 minutes really enhance the flavor.
Nutrition
Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 548mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.4mg