Thai Cucumber Salad is a burst of vibrant flavors, combining the freshness of crisp cucumbers with the boldness of Thai-inspired ingredients. Begin by thinly slicing cucumbers, opting for varieties like English or Persian to enhance their tender texture. Create a refreshing base by adding thinly sliced red onions and vibrant cherry tomatoes.
Elevate the salad with a medley of herbs—chopped cilantro and mint—for a burst of aromatic freshness. To add a touch of heat, incorporate finely chopped red chili or chili flakes, adjusting the spiciness to your liking. Crushed peanuts provide a delightful crunch and nutty undertones.
Craft a zesty dressing by combining fish sauce, lime juice, brown sugar, and a hint of soy sauce. This blend of sweet, salty, sour, and umami flavors creates the signature Thai taste. Toss the cucumber mixture with the dressing, ensuring an even coating that brings the diverse elements together.
Allow the Thai Cucumber Salad to marinate for at least 15–20 minutes, letting the flavors meld. This salad is a perfect accompaniment to Thai dishes, grilled meats, or as a refreshing standalone appetizer.
The Thai Cucumber Salad captures the essence of Thai cuisine—bold, refreshing, and harmoniously balanced. Whether enjoyed at summer gatherings, barbecues, or as a quick and exotic side dish, it promises a symphony of flavors that transport your taste buds to the streets of Thailand.
Thai Cucumber Salad Recipe | S2Recipes
Details Thai Cucumber Salad Recipes
Prep Time: 15 mins
Additional Time: 30 mins
Total Time: 45 mins
Servings: 4
Ingredients For Thai Cucumber Salad Recipes
3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2 medium jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts
Instructions: Thai Cucumber Salad Recipes
Step 1: Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
Step 2: Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.
Fantastic and very refreshing, and I add a little american touch adding bacon chips and was a relevation, no for the vegans at least my version.
I added sliced radish, and used fresh parsley instead of cilantro, because that's what I had. The guests arrived before I chopped up the peanuts, so I going to be snacking on peanuts when I'm watching TV.
Delicious. We used cashews. Love it!
Perfect proportions for a classic Thai Cucumber Salad. Made it exactly as written, and it came out just like the salad you get at your local Thai takeout.
Very good on a hot day! Took it to a picnic and people liked it and asked about it. But I agree that the dressing is a bit thin. I even reduced the vinegar by half. Like some others, I used Italian noodles (spaghettini). I have bought some udon to make it again, and I think the dressing will work better.
Surprisingly good! Pickle it with the sugar and salt and it comes out very sweet, but great despite a quick pickling time.
This was great! I did not have the correct vinegar on hand, and used apple cider vinegar, and it worked well. It’s very simple, fast, and doesn’t take hours of marinating as some cucumber recipes do.
Loved this salad!! Just like I get at my favorite Thai restaurant. I did add red bell pepper and red onion
This salad is always a hit. Sometimes I add thinly sliced carrots and celery. Leftovers, if any, keep crisp in the refrigerator. Highly recommend!
