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This Thai Cucumber Salad is a refreshing addition to any meal. Crisp cucumbers combine perfectly with a tangy sweet dressing to make this vibrant and crunchy side dish.
Why I Love This Salad
Thai Cucumber Salad is one of my favorite sides to whip up when I’m serving hot or spicy Thai or Asian cuisine. It’s the perfect balance of cool and crunch next to dishes that are heavier or more spicy. I love to make this Thai cucumber salad recipe when I’m making our delicious Thai Chicken Skewers with Cucumber Yogurt Dip, a delicious recipe that came from our friend from India. The cool, crunchy cucumber salad balances out the spicy flavor of the chicken. Serve it alongside spicy cuisine for a main course, take it along on picnics, or make for a fun appetizer. This recipe is easy to make ahead of time, and always has a refreshing taste.
Ingredients You’ll Need
English cucumbers – These are more crisp and have a thinner skin than regular cucumbers. They are perfect for this salad.
Cilantro – Fresh chopped cilantro is a must
Dressing – The dressing for this is so simple, just rice wine vinegar, a splash of water, and a little sugar and salt.
Additional Salad Ingredients
With this Asian cucumber salad, it’s simple enough that you can add all sorts of yummy ingredients that you think your family would like. Sometimes I’ll add some sliced red onions, some sesame seeds or even a handful of peanuts for extra texture and flavor. Fresh herbs are also delicious in this recipe. You can add a little bit of fresh mint, fresh ginger, a little zest of garlic or even a splash of fresh lime juice. If you like it a bit on the spicier side, add a pinch of red pepper flakes or chili flakes. You can also add a drizzle of chili oil.
How to Make Thai Cucumber Salad
- Slice each cucumber in half and remove the seeds down the center. I find that it’s easiest to just use a spoon to scoop out the seeds.
- Slice the cucumbers into smaller pieces and add to a large bowl.
- In a small bowl, combine some fresh cilantro (about two tablespoons), some rice vinegar, a couple tablespoons of water, a tablespoon of sugar and a little kosher salt to taste. Give the mixture a good whisk.
- Next, pour the sauce over the fresh cucumbers and toss to combine everything together. I always cover the salad with plastic wrap or store in an airtight container in the fridge until it’s time to serve.
Recipe Tips
- Use English cucumbers for the best crisp texture and mild flavor. If using regular cucumbers, peel them and remove the seeds first so the salad does not get watery.
- Slice the cucumbers evenly so they soak up the dressing well and have a clean, fresh texture in every bite.
- Chill the salad before serving if possible. This gives the flavors time to blend and makes the salad even more refreshing.
- Give the salad a quick toss before serving since a little liquid may settle at the bottom.
- For extra flavor and texture, try adding sliced red onion, sesame seeds, chopped peanuts, fresh mint, lime juice, ginger, or a pinch of red pepper flakes.
- For the freshest texture, make it the same day you plan to serve it.
Frequently Asked Questions
I like using English cucumbers because they are crisp, have thinner skin, and work really well in this salad. If I only have regular cucumbers, I can still make it, but I usually peel them and scoop out the seeds first so the salad does not get too watery.
I remove the seeds because it helps keep the salad crisp and fresh instead of watery. It is a simple extra step, but it makes a big difference in the final texture, especially if the salad is going to chill in the fridge before serving.
This version is not spicy as written, which is one reason I like serving it with spicy entrees. If I want to add some heat, I mix in red pepper flakes, chili flakes, or even a little chili oil right before serving.
Absolutely. If I want to change it up, I like adding sliced red onion, sesame seeds, chopped peanuts, fresh mint, fresh ginger, garlic, lime juice, or a little chili flake for heat. It is an easy recipe to customize without making it complicated.
Yes, you can leave the cilantro out if you are not a fan. The salad will still be fresh and flavorful from the cucumbers and dressing.
Cucumbers naturally release water as they sit, so a little extra liquid is normal. I help prevent that by removing the seeds, using crisp cucumbers, and chilling the salad until serving time. If it gets watery, I just give it a stir and use a slotted spoon when serving.
Make Ahead and Storage
I love this Thai cucumber salad as a make-ahead side dish because it comes together quickly and chills well before serving. It’s a great option for party prep, cookouts, or easy weeknight dinners when I want something fresh already waiting in the fridge.
If I’m making it ahead, I usually make it earlier the same day for the best texture. Cucumbers naturally release water over time, so I don’t like to prep it too far in advance if I want it to stay really crisp and fresh.
For storage, I keep leftover Thai cucumber salad in an airtight container in the fridge. I think it’s best eaten within 1 to 2 days while the cucumbers still have some crunch. Before serving leftovers, I give it a quick stir since a little extra liquid can settle at the bottom.
What to Serve with Cucumber Salad
When I make this cucumber salad I like to serve it alongside our yummy chicken satay skewers or our delicious Grilled Coconut Curry Chicken. It’s also a refreshing side to our spicy Chicken Massaman Curry. Any spicy dish pairs beautifully with this clean, crisp and cool cucumber salad.
More Refreshing Salad Ideas
If you’re looking for a refreshing side to serve your friends and family, try some of these light, fragrant and easy salad recipes.
READ MORE: 35+ Easy Family Dinner Ideas
Thai Cucumber Salad
Video
Ingredients
- 2 English cucumbers
- 2 tablespoons fresh cilantro, chopped
- ⅓ cup rice wine vinegar
- 2 tablespoons water
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Instructions
- Slice the cucumber in half and remove the seeds down the center.
- Slice both whole cucumbers and set aside.
- Whisk remaining ingredients in a bowl.
- Stir in the cucumbers and place in the refrigerator until ready to serve.
Notes
- sliced red onions
- sesame seeds
- peanuts
- fresh mint
- fresh ginger
- garlic
- lime juice
- red pepper flakes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks delicious, how many servings is it?
Thank you for asking. There are 6 servings per recipe.