Go Back
–+ servings
Thai style cucumber salad in a white serving bowl

Thai Cucumber Salad

5 from 2 votes
Emily Dixon, One Lovely Life
This easy Thai cucumber salad recipe is the perfect refreshing side dish to pair with Chicken Satay, cozy curries, or your favorites from the grill! (It's even gluten-free & Dairy-Free!)
Prep Time: 15 minutes
Total Time: 15 minutes
Print Pin
Servings: 4 cups Salad (6 servings)
Calories: 25kcal

Ingredients

For the salad:

  • 4 cups sliced cucumbers about 2 English/seedless cucumbers or 5-6 Persian cucumbers
  • 1 green onion sliced
  • 2- 3 Tbsp minced cilantro or, you can substitute 1 Tbsp mint + 1 Tbsp basil

For the Dressing:

  • 1/3 cup rice vinegar
  • 2 Tablespoons Thai sweet chili sauce
  • 1/4 teaspoon toasted sesame oil optional
  • salt and pepper to taste
  • 1/2 teaspoon sesame seeds
  • Red chile flakes to taste
  • Crushed peanuts optional

Instructions

  • First, Make The Dressing. In a small bowl, combine rice vinegar, sweet chili sauce, and toasted sesame oil. Whisk or stir to combine. (You can mix the dressing up a day in advance, if needed!)
  • Combine Salad Ingredients. In a large bowl, combine sliced cucumbers, green onion, and cilantro. 
  • Toss With Dressing. Drizzle the salad with the dressing and gently stir to combine, until everything is well blended and evenly coated. (It will seem like a lot of dressing!) Taste and season with salt or pepper, to taste. 
  • Garnish. Finish the salad by sprinkling with sesame seeds, red pepper flakes, crushed peanuts, more cilantro, or even some sliced red chilis, if you can find them. 
  • Serve & Store. Enjoy right away, or chill in an airtight container until ready to enjoy. This salad is best enjoyed within 2-3 hours of making it so that the cucumbers are crisp, but leftovers can be stored up to 3-4 days. The cucumbers will continue to marinate and soften with time. 

Notes

  • Optional Trick: Salt The Cucumbers. If desired (to prevent watering down your salad), sprinkle cucumbers with 1/4 teaspoon salt and let rest for 10-15 minutes. Drain any excess liquid, pat the cucumbers dry, then proceed with remaining ingredients. If you'll be serving this immediately, you can skip this step. If you plan to make this last longer, you will want to follow the salting step in the directions, as this will help prevent your dressing from being watered down as the salad sits.

Video

Course: Side Dish
Cuisine: Thai
Keyword: asian cucumber salad, cucumber salad, Thai cucumber salad

Nutrition

Serving: 0.66cup (2/3 cup) salad | Calories: 25kcal | Carbohydrates: 4.9g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 137.9mg | Fiber: 0.4g | Sugar: 3g

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/thai-cucumber-salad/