Thai Cucumber Salad
This Thai inspired cucumber salad is light, crisp and so refreshing! It gets a spicy kick from chili peppers, a tangy-sweet dressing and a crunchy texture from roasted peanuts. It’s the perfect complement to just about any Thai-inspired meal, especially on a hot day!
When crisp cucumbers are in peak season, I make this Thai-inspired cucumber salad on repeat. The combination of lime juice, fish sauce, thinly sliced shallots, spicy jalapeños, and fresh herbs creates some really satisfying bold flavors.
While it's not an authentic Thai cucumber salad recipe, it’s packed with some of the best flavors in Thai cuisine and is easy to customize based on what you have on hand.
It's such a delicious salad and is a great way to use up a bumper crop of cucumbers, especially during the summer time of year when they grow like crazy!
This easy Thai cucumber salad uses simple ingredients and makes a delicious side for all of your favorite Thai dishes and summer grilled dinners!
Want more cucumber recipes? Try these quick refrigerator pickles, refreshing cucumber melon salad with feta and mint, or creamy cucumber radish salad.
Why This Recipe Works
- Has a perfect balance of sweet, salty, spicy and tangy notes, plus umami from fish sauce.
- Endlessly adaptable! Try it with different herbs, chili peppers and other crisp veggies.
- Crunchy peanuts add texture and saltiness, while the fresh cilantro helps cool everything down.
- The perfect side dish for grilled chicken, meats, seafood, or Thai rice-based dishes and noodles.
Ingredient Notes
Cucumbers - I typically use English cucumbers, but Persian cucumbers, mini cucumbers or even regular cucumbers with their seeds scooped out will work. Look for varieties with thinner skins and tender flesh for the best texture. If your cucumber doesn't have tender skin, peel it first.
Fish Sauce - I love using Red Boat brand for its clean, deep flavor. It adds an essential umami that ties the whole dish together.
Lime Juice - Freshly squeezed lime juice gives the dressing its bright, tangy edge and helps mellow the sharpness of the shallots. You can substitute white vinegar or rice vinegar in a pinch.
Sugar - This balances the acidity and saltiness of the dressing. Palm sugar is traditional in Thai food, but regular sugar or brown sugar make an easy everyday substitute.
Shallots - You can also use a small red onion if that’s what you have. The acid in the dressing helps soften the bite.
Jalapeños - I use these since I always have them around, but Thai chilis will be the most traditional, but they can be quite spicy. Serrano peppers or any other hot pepper will work.
Fresh Herbs - Cilantro is classic, but Thai basil and mint are excellent alternatives. Use a combination of what you like or have on hand.
Roasted Peanuts - These add a much-needed crunchy texture and traditional savory finish. Crush them in a mortar and pestle or in a plastic bag for the best texture! You can also sprinkle in some sesame seeds for extra flair.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Mandoline slicer
- Sharp knife
- Citrus juicer
Step by Step Instructions
- Mix together the sugar, lime juice, and fish sauce in a small bowl until the sugar is fully dissolved.
- Peel and thinly slice the shallot, then add it to the bowl. Let it sit while prepping the rest—this will help flavor the dressing and mellow the shallot’s bite.
- Thinly slice the jalapeño and stir it in.
- Thinly slice the cucumbers using a mandolin slicer or sharp knife, then add them to a large bowl along with the cilantro leaves.
Pro Tip: If you want a less watery salad, sprinkle the cucumbers with salt and let them sit for 10–15 minutes. Pat dry with a paper towel before adding the dressing.
- Pour the dressing over the cucumber mixture and toss everything together.
- Transfer to a serving bowl and sprinkle the crunchy peanuts on top just before serving.
Pro Tip: For extra flavor, add a pinch of red pepper flakes or a splash of rice wine vinegar to adjust the acidity.
Tips for Success
- Salting the cucumbers beforehand helps remove excess liquid and keeps the salad from becoming soggy.
- A mandolin slicer ensures thin, even cuts for a more delicate texture and better presentation.
- Make the dressing ahead of time and let the shallots sit for at least 10 minutes to mellow and infuse the flavors.
- Taste and adjust the dressing ingredients to find your own perfect balance of sweet, sour, salty, and spicy.
Variations
- Swap the jalapeños with Thai bird chiles, serranos, or your favorite spicy pepper.
- For less heat, remove the seeds from the chile or use a mild variety.
- Not a fan of cilantro? Substitute mint or Thai basil for a fresh twist.
- Add green onions or red peppers for extra color and crunch.
- Sprinkle sesame seeds or a drizzle of sesame oil for a nutty layer of flavor.
Serving Suggestions
This crisp, crunchy salad is a great option for pairing with any Thai restaurant-style meal at home.
Serve it alongside these juicy chicken lettuce wraps, bowl of aromatic Thai green curry, grilled chicken satay or these fiery Dan Dan noodles.
Storage tips
This Thai salad recipe is best served fresh, but can be stored in an airtight container in the refrigerator for up to a day or two. After that, the cucumbers may soften and release more moisture, dulling the bright flavors.
If you know you'll be making it ahead, store the dressing separately and toss just before serving to preserve the crunchy texture of the cucumbers and peanuts.
FAQs
You can try using soy sauce as a vegetarian alternative, but it won't have quite the same umami punch. A mix of soy sauce and anchovies paste or puree can help get closer to the flavor profile.
Yes, but it’s best to store the cucumbers and dressing separately to prevent sogginess and diluting the great flavors. Add peanuts and herbs just before serving.
With a substitution for the fish sauce, like a vegan version or soy sauce, this becomes a great vegan recipe using all fresh vegetables and simple salad ingredients.
English cucumbers and Persian cucumbers have thinner skins and fewer seeds, making them ideal for salad dressings and raw preparations like this. Regular cucumbers can be used if peeled and deseeded.
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Thai Cucumber Salad
Ingredients
- 2 tablespoons sugar
- ⅓ cup fresh lime juice from about 2 limes
- 1 tablespoon fish sauce
- 1 medium-large shallot
- ½ - 1 jalapeño or other chile pepper, adjust amount depending on desired level of heat
- 2 medium cucumbers peeled only if the skin is bitter or thick, seeded only if they're too big and unpalatable
- ¼ cup cilantro roughly chopped, loosely packed
- ¼ cup peanuts roughly chopped
Instructions
- In a mixing bowl, combine the sugar, lime juice, and fish sauce. Stir until the sugar is fully dissolved.
- Peel and thinly slice the shallot, then add it to the bowl. Let it sit while you prepare the other ingredients—this will help flavor the dressing and begin to lightly pickle the shallot.
- Thinly slice the jalapeño and add it to the bowl with the dressing and shallot.
- Thinly slice the cucumber and add it to the bowl. Roughly chop the cilantro and add that as well.
- Toss everything together until well combined, then spoon the mixture into a serving dish. Sprinkle the chopped peanuts on top and serve immediately.
Notes
- Salting the cucumbers beforehand helps remove excess liquid and keeps the salad from becoming soggy.
- A mandolin slicer ensures thin, even cuts for a more delicate texture and better presentation.
- Make the dressing ahead of time and let the shallots sit for at least 10 minutes to mellow and infuse the flavors.
- Taste and adjust the dressing ingredients to find your own perfect balance of sweet, sour, salty, and spicy.
Nutrition
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This is a spicy, refreshing salad thats perfect served on a hot summer evening with garden-fresh veggies. Its easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!
Love love love this kind of Thai salad. I grow hundreds of those wicked little bird chiles . If I make this I might use up 2 of them.
Wow! 2 bird chiles is serious business. I grew them one year and had so many, I dried them out and still have a few left! I avoided growing them the past few years because I didn't know what to do with them all, but looks like I'll need to replant for next year!