Thai Cucumber Salad
Thai Cucumber Salad is a refreshing and delicious cool salad to add to your summer menus. An easy side dish or perfect snack to keep on hand.
Cool summer salads are a must-have for busy weeknights and weekend cookouts. This Pineapple Cucumber Salad is always a hit and you can’t go wrong with the classic Cucumber Onion Salad.
Our garden cucumbers are producing an abundance this year and I’m always on the lookout for more easy cucumber recipes. This cucumber salad is sweet and tangy and makes a great addition to any meal.
Why You’ll Love This Recipe
- It’s the ultimate no-cook side dish for hot summer days—just slice, mix, and chill. You’ll be hooked on the cool, crisp cucumbers with that tangy-sweet dressing!
- It tastes like your favorite Thai takeout salad but takes way less effort (and doesn’t cost $10 a bowl).
- You can make it ahead and it gets even better—the cucumbers soak up all the flavor, and it’s still crisp the next day.
Ingredients Needed for Thai Cucumber Salad Recipe
- Cucumbers: English cucumbers or Persian cucumbers work well for this salad.
- Kosher Salt
- Rice Vinegar or substitute lime juice
- Toasted Sesame Oil
- Sugar
- Fresh Garlic
- Ground Ginger
- Red Pepper Flakes or Thai Chiles
- Cilantro
- Roasted Peanuts
Step by Step Directions for Asian Cucumber Salad
- Thin slice cucumbers with a mandoline slicer and sprinkle with kosher salt.
- Toss to coat and place in a colander and set aside for 30 minutes. The salt draws out the extra moisture from the cucumbers and will make a crisp salad.
- Whisk the dressing with rice vinegar, sugar, toasted sesame oil, garlic, ginger and chili flakes.
- Rinse cucumbers well and pat dry.
- Mix the cucumbers in the dressing until well combined. Add cilantro and mix well.
- Cover and refrigerate at least 1 hour to let the flavors combine. Mix well before serving.
- Garnish with chopped peanuts if desired.
- Simple side dishes that don’t requiring cooking are my favorite for hot weather. We will be making this refreshing and delicious cucumber salad on repeat all summer long.
Recipe Notes
- Storage: Thai Cucumber Salad leftovers will keep up to 4-5 days in an airtight container in the refrigerator. Ours didn’t make it passed day 2, it was a big hit and I am making it again today and using the leftover dressing for the next batch.
- How to Store Cucumbers: Store washed and dried cucumbers in the front part of a middle shelf of your refrigerator. Do not store in the back or very bottom of the refrigerator, it will be too cold.
- Serving Suggestions: Serve as a side dish for chicken or just about any meal. Try it to top burgers, hot dogs or sandwiches.
More Cucumber Recipes to Try
- Creamy Cucumber Salad is another summer time favorite with a creamy garlic and dill dressing that is so refreshing and delicious.
- Chickpea Cucumber Salad has a creamy everything bagel ranch dressing that is a crowd pleaser.
- Creamy Cucumber Tomato Salad with red onion and fresh herbs is always a summer favorite.
- With our abundance of cucumbers, we are also making batches and batches of Pickle Relish. It’s great for burgers, hot dogs, sandwiches and potato salad.
- Greek Salad with Roasted Garlic Salad Dressing is a favorite for all of our family get togethers. It’s my most requested salad these days.
- This Chunky Vegetable Dip is my new go-to appetizer and it’s filled with crunchy cucumbers, tomatoes and radishes plus garlic and fresh herbs. A must-try for your next party.
- Cucumber Recipes are our favorite for hot weather, check out our full list to add to your list this summer.
If you are looking for something new to add to your summer cookouts and potluck menus, give this easy Thai Cucumber Salad Recipe a try.
If you love this Recipe as much as I do, please leave a comment and a rating, and be sure to help me share on Pinterest!
Thai Cucumber Salad
Thai Cucumber Salad is a refreshing and delicious cool salad to add to your summer menus. An easy side dish or perfect snack to keep on hand.
Servings: 8 servings
Calories: 88kcal
Ingredients
- 4 cups sliced cucumbers
- 1 tablespoon kosher salt
- ½ cup rice vinegar
- ½ cup sugar
- ¼ teaspoon toasted sesame oil
- 1 garlic clove grated
- ½ teaspoon ground ginger
- ¼ cup chopped fresh cilantro
- ¼ cup chopped roasted peanuts
- ½ teaspoon chili flakes minced
Instructions
- Toss sliced cucumbers with salt, add to a colander and set aside 30 minutes.
- Mix the dressing by adding vinegar, sugar, toasted sesame oil, garlic, ginger and chili flakes to a bowl and whisking until sugar has dissolved.
- Rinse cucumbers well and pat dry.
- Mix the cucumbers in the dressing until well combined, stir in cilantro.
- Cover and refrigerate at least 1 hour. Mix well before serving.
- Garnish with chopped peanuts if desired.
Notes
Store cucumber salad in an airtight container in the refrigerator 4- 5 days.
If you have dressing left, slice more cucumbers and mix with the leftover dressing.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 492mg | Fiber: 1g | Sugar: 14g
Umm, this says that the cucumber salad is 703 calories per serving??! Is that accurate?!
Hi Rae,
I think the calculation is including the dressing and so it would actually be a lot less since the cucumbers are really just marinated in the dressing. It’s only an estimation.
~ Milisa