Zesty Thai Cucumber Salad Recipe: A Refreshing Summer Treat

Cool summer days call for a refreshing Thai cucumber salad recipe that dances with vibrant flavors.

The crisp cucumbers mingle with zesty herbs and tangy dressing.

Bursting with bright notes of lime and chili, this salad offers a delightful contrast of textures.

Each bite delivers a punch of authentic Thai street food essence.

Crunchy vegetables tossed in a bold, spicy-sweet mixture create an irresistible side dish.

Sweet, sour, and spicy elements blend seamlessly in this quick and easy preparation.

You’ll want to make this salad again and again for every gathering and meal.

Thai Cucumber Salad Refreshing Features

• Whip Up Quick Refreshment: This Thai cucumber salad delivers a zesty, cool side dish that comes together in minutes, perfect for beating the heat and satisfying sudden cravings.
• Boost Nutrition Easily: Packed with crisp cucumbers, crunchy peanuts, and vibrant herbs, the recipe offers a nutrient-dense option that feels more like a treat than a healthy choice.
• Master International Flavors: Learn authentic Thai culinary techniques without complicated steps, bringing restaurant-quality taste directly to your home kitchen with simple ingredients and straightforward preparation.
• No-Fuss Crowd Pleaser: Versatile enough for weeknight dinners, potlucks, or summer gatherings, this salad appeals to multiple taste preferences and dietary needs while looking impressive on any table.

Thai Cucumber Salad Ingredient Rundown

• Cucumbers: Fresh, crisp vegetable that provides a cool and refreshing base for the salad.
• Salt: Essential for drawing out excess moisture from cucumbers and enhancing their flavor.

• Rice Vinegar, Soy Sauce, Sugar: Classic Thai-inspired combination that creates a balanced sweet, tangy, and savory flavor profile.
• Garlic: Adds a sharp, aromatic depth to the dressing.

• Red Onions, Cilantro, Peanuts: Fresh herbs and crunchy nuts that provide additional layers of flavor and texture to the salad.

How to Prepare Thai Cucumber Salad

Step 1: Prep Cucumber Slices

Wash the cucumber thoroughly and slice it into thin, delicate rounds.

Sprinkle salt over the cucumber slices and place them in the refrigerator.

Let the cucumbers chill and release excess moisture for about 10-15 minutes.

Step 2: Whip Up Zesty Dressing

• Rice vinegar
• Honey
• Soy sauce
• Chili flakes
• Minced garlic

Heat the mixture gently, stirring continuously until it becomes slightly thickened and glossy.

Remove from heat and allow the dressing to cool down to room temperature.

Step 3: Assemble Vibrant Salad

Drain the cucumber slices thoroughly, removing any excess liquid.

Transfer the crisp cucumber rounds to a serving bowl.

• Thinly sliced red onions
• Chopped fresh cilantro
• Crushed roasted peanuts

Pour the cooled dressing over the salad and toss gently to ensure every slice is beautifully coated.

The result is a refreshing, tangy, and crunchy Thai-inspired cucumber salad that bursts with flavor.

Tips for Crisp Thai Cucumber Salad

• Pat cucumbers completely dry after salting to prevent watery salad and ensure crisp texture.
• Control heat by reducing or increasing red chili flakes according to personal preference.
• Use crisp cucumbers and fresh cilantro for maximum flavor and vibrant presentation.
• Refrigerate salad for 30 minutes to enhance taste and allow flavors to meld together.
• Prepare salad up to 2 hours in advance, keeping dressing and peanuts separate until serving to maintain crunchiness.

Thai Cucumber Salad Variations

• Spicy Cucumber Fusion: Replace peanuts with toasted sesame seeds and add red chili flakes for extra heat.
• Vegan Thai Cucumber Delight: Swap honey with agave nectar and use tamari instead of fish sauce for a plant-based version.
• Low-Carb Cucumber Salad: Eliminate peanuts for fewer calories and substitute with sliced almonds for crunch.
• Herb-Infused Cucumber Blend: Mix in fresh mint leaves and replace cilantro with Thai basil for a different herbal profile.

Serving Chilled Thai Cucumber Salad

• Tropical Plate Pairing: Serve alongside grilled chicken or fish for a refreshing and zesty complementary dish that balances spicy main courses.
• Picnic Perfect Companion: Pack this salad in a sealed container for outdoor meals, potlucks, or summer gatherings where light, cool dishes are welcome.
• Texture Sensation Topping: Sprinkle extra chopped peanuts or toasted sesame seeds just before serving to add delightful crunch and enhance the salad's nutty profile.
• Quick Meal Booster: Use as a side dish for Thai-inspired rice bowls or wrap fillings, bringing bright, tangy flavors to simple meals in minutes.

Storing Thai Cucumber Salad for Later

• Store leftover salad in an airtight container in the refrigerator for up to 2 days. The salad might become slightly watery, so drain excess liquid before serving.
• Separate the peanuts and cilantro garnish when storing to maintain their crunch and freshness. Add these toppings just before serving to preserve their texture.
• Place a paper towel inside the storage container to absorb excess moisture and help keep the cucumber salad crisp and appetizing.
• Do not freeze this salad, as the cucumbers will lose their crispness and become mushy when thawed, significantly impacting the salad's delightful texture.

FAQs

• What makes this salad unique in Thai cuisine?

Thai cucumber salad balances sweet, sour, and salty flavors typical in traditional Thai recipes, creating a refreshing side dish that complements spicy main courses.

• Why do I need to salt the cucumbers first?

Salting draws out excess water, prevents the salad from becoming watery, and helps the cucumber absorb more of the dressing’s flavor, ensuring a crisp and tasty result.

• Can I substitute ingredients if I don't have everything?

You can replace red onions with green onions, use rice vinegar instead of white vinegar, and swap peanuts with cashews if needed while maintaining the salad’s authentic Thai profile.

Thai Cucumber Salad Recipe

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4.9 from 33 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Refreshing Thai Cucumber Salad delivers a zesty dance of crisp vegetables and tangy dressing. Crunchy cucumbers mingle with bold herbs, promising a cool escape from ordinary side dishes that you’ll savor with each vibrant bite.

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Ingredients

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Main Ingredients:

• 1 pound (500g) cucumber, peeled and cut into pieces
• 1/4 small red onion, sliced
• 2 tablespoons roasted peanuts, chopped
• 1 tablespoon cilantro, chopped

Seasoning:

• 1/4 teaspoon salt

Dressing:

• 2 tablespoons sugar
• 2 tablespoons water
• 4 tablespoons Thai sweet chili sauce
• 1 tablespoon apple cider vinegar

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Instructions

1. Sprinkle salt over thinly sliced cucumbers and let them release excess moisture in the refrigerator for 10-15 minutes.
2. Create the dressing by blending ingredients in a small saucepan, gently warming until the mixture develops a slight viscosity, then allow to cool to room temperature.
3. Thoroughly drain the cucumber slices, eliminating any accumulated liquid.
4. Transfer cucumbers to a serving bowl and incorporate finely chopped red onions.
5. Pour the cooled dressing over the cucumber and onion mixture, ensuring even coating.
6. Garnish the salad with crushed roasted peanuts and freshly chopped cilantro leaves.
7. Toss gently to distribute the dressing and toppings evenly before serving chilled.

Notes

• Drain cucumbers thoroughly to prevent watery salad, using a clean kitchen towel or paper towels to remove excess moisture.
• Adjust dressing sweetness by adding more or less sugar, depending on personal taste preference or dietary needs.
• Enhance protein content by adding grilled chicken or tofu for a more substantial meal option.
• Prepare salad just before serving to maintain crisp cucumber texture and prevent wilting from prolonged dressing contact.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 116
• Sugar: 6 g
• Sodium: 186 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg