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Thai Cucumber Salad Recipe

Thai Cucumber Salad Recipe

5.1 from 9 reviews

A refreshing and tangy Thai Cucumber Salad featuring thinly sliced cucumbers, red onion, and shredded carrot, tossed in a sweet and spicy rice vinegar dressing. Garnished with fresh cilantro and optional crushed peanuts for an added crunch, this salad is perfect as a light side dish or appetizer.

Ingredients

Scale

Salad 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 Ingredients

  • ¼ cup rice vinegar
  • 2 tablespoons sugar or honey
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon red chili flakes (optional)

Instructions

  1. Prepare the Vegetables: Thinly slice the cucumbers and red onion. Peel and shred or julienne the carrot. Chop the fresh cilantro finely. For extra crunch, you may use Persian or English cucumbers.
  2. Make the Dressing: In a bowl, whisk together rice vinegar, sugar or honey, minced garlic, salt, and red chili flakes (if using). Adjust the sweetness or spice level to your preference.
  3. Toss the Salad: Combine the sliced cucumbers, red onion, and shredded carrot in a large mixing bowl. Pour the dressing over the vegetables and toss well to coat everything evenly.
  4. Add Garnish: Sprinkle the chopped cilantro and crushed peanuts over the salad and gently toss once more to distribute.
  5. Serve: Best served fresh for optimal crunch and flavor. The salad can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

  • Use Persian or English cucumbers for a crunchier texture.
  • Adjust sweetness or spice level in the dressing according to your taste.
  • Best consumed fresh, but can be refrigerated for up to 2 days.
  • Peanuts add a nice crunch but can be omitted for a nut-free version.

Nutrition

Keywords: Thai cucumber salad, cucumber salad, Thai salad, fresh salad, no-cook salad, crunchy salad, healthy side dish