Name: Thai Cucumber Salad – Easy, Refreshing & Flavorful Side Dish Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 large cucumbers, thinly sliced; ½ red onion, thinly sliced; 1 medium carrot, shredded or julienned; ¼ cup fresh cilantro, chopped; ¼ cup crushed peanuts (optional); ¼ cup rice vinegar; 2 tablespoons sugar or honey; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon red chili flakes (optional)

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Introduction

Thai Cucumber Salad is a simple, refreshing side dish bursting with bright flavors and crisp textures. It combines cool cucumbers, tangy dressing, and a hint of spice for a perfect accompaniment to any meal.

A bowl filled with several layers of thin, bright green cucumber slices topped with small pieces of light brown chopped peanuts scattered all over. Mixed in are thin slices of pale purple onion and fresh, dark green cilantro leaves placed on top and throughout the salad. The ingredients are lightly coated with a shiny dressing that gives a slightly wet look, and tiny red chili flakes are sprinkled across the salad. The bowl is white and sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large cucumbers (thinly sliced)
½ red onion (thinly sliced)
1 medium carrot (shredded or julienned)
¼ cup fresh cilantro (chopped)
¼ cup crushed peanuts (optional)
Dressing:
¼ cup rice vinegar
2 tablespoons sugar or honey
1 clove garlic (minced)
½ teaspoon salt
¼ teaspoon red chili flakes (optional)

Instructions

Step 1: In a large bowl, combine the thinly sliced cucumbers, red onion, and shredded carrot.
Step 2: In a small bowl, whisk together rice vinegar, sugar or honey, minced garlic, salt, and red chili flakes until the sugar dissolves.
Step 3: Pour the dressing over the vegetables and toss gently to combine evenly.
Step 4: Add chopped cilantro and crushed peanuts, if using, and give the salad a final toss.
Step 5: Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, use Persian or English cucumbers instead of regular ones.
Adjust the sweetness or spice levels according to your taste by adding more sugar or chili flakes.
Adding a splash of lime juice can brighten the salad even more.
Replace crushed peanuts with toasted cashews or skip nuts for a nut-free version.

Storage

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers will release some water over time, so give it a quick toss before serving again. Avoid storing longer to maintain crispness.

How to Serve

A black bowl filled with sliced cucumber layers, each slice showing a light green color with seeds in the center, mixed with thin slices of light purple onion scattered throughout. On top, there are chopped light brown peanuts and bright green cilantro leaves, with red pepper flakes sprinkled around, all resting in a shiny, slightly oily sauce. The bowl is placed on a white marbled textured surface with a green cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. However, it’s best eaten within 2 days as the cucumbers may become watery and lose their crunch.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a mild alternative, though the flavor will be slightly different.