Want a salad that stands out in a crowd? Try our Fresh Thai Cucumber Salad. It’s similar to the cucumber salad you’ve eaten at Thai restaurants. You’ll love the refreshing flavors, crunch, and hint of heat this salad brings!
Eating with a friend or with the whole gang?
We’ve included recipe measurements for two servings and twelve. Just as simple to make for yourself or share with your people.
Thai Salad Ingredients
Cucumbers: This recipe works best with English cucumbers as they are sweeter, have an edible, un-waxed skin, and contain fewer seeds than an American cucumber. If you opt to use an American cucumber, peel it completely and remove the seeds before chopping. Baby cucumbers also work well.
Sweet chili sauce: We love the bit of heat and flavor sweet chili sauce adds to this salad. Not all brands are created equal, though. They vary in heat and flavor. Be sure to use a brand you trust and enjoy! We recommend the Mae Ploy brand found in many grocery stores and Asian markets.
Sesame oil: This ingredient is optional, but its nutty flavor adds depth to this salad without overpowering the other flavors.
Tips for the Best Fresh Thai Cucumber Salad
Because cucumbers are largely made up of water, this salad will get wetter the longer it sits, so it is best served immediately after preparing. We highly recommend using English cucumbers because they tend to be less seedy and wet than a traditional garden cucumber.
Serve using a slotted spoon.
We often serve the peanuts on the side to avoid soft peanuts. The crunch and salty flavor adds to this refreshing salad.
Feel free to adjust the chili sauce and rice vinegar to suit your taste for more heat or a more tangy flavor.
If you prefer, swap out the spring onions for very thinly sliced red onions.
ABK is loaded with amazing salad recipes, and a few of our summer favorites include Almost German Potato Salad, Fresh Corn and Tomato Salad, and Watermelon Salad (the very first recipe ever posted on ABK!).
Fresh Thai Cucumber Salad
Ingredients
SALAD for Twelve (see Notes for serving 2):
- 6 English cucumbers
- ⅓ cup cilantro
- ⅓ cup green onion
- 1 ½ cups roasted and salted peanuts
DRESSING:
- ⅓ cup sweet chili sauce (we use Mae Ploy brand)
- ⅓ cup rice vinegar
- 1 tablespoon sesame oil (optional)
Instructions
SALAD:
- Wash cucumbers and peel in alternating strips, leaving some skin between peeled sections for texture and color. Cut lengthwise into fourths and slice.
- Place cucumbers in a serving bowl lined with paper towels in the refrigerator while preparing the remaining ingredients.
- Chop cilantro and onion. Set aside. Coarsely chop peanuts and place in a small bowl.
- In a small bowl or jar, whisk all dressing ingredients together.
- Before combining ingredients, blot cucumbers with a dry paper towel to remove excess water. Remove the paper towel lining the bowl. Add cilantro and onions to the bowl with cucumbers.
- Right before serving, pour dressing over salad, folding together until evenly coated. Sprinkle with peanuts and fold again. Serve immediately.
Notes
- If English cucumbers are not available or you want to use traditional garden cucumbers, remove the seeds for best results when making this salad.
- We often serve the peanuts on the side to avoid soft peanuts. The crunch and salty flavor adds to this refreshing salad.
- When making Fresh Thai Cucumber Salad for two, use the quantities listed below: Yield: 2 servings. Prep Time: 5-7 minutes SALAD: 1 English cucumber 1 tablespoon cilantro 1 tablespoon green onion ¼ cup roasted and salted peanuts DRESSING: 1 tablespoon sweet chili sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil (optional)
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