Go Back Email Link
–+ servings
A fork lifts a bit of Thai cucumber salad. from a bowl.
Print Recipe Add to Collection
No ratings yet

Thai Cucumber Salad Recipe

A deliciously refreshing salad that pairs well with many dishes and is perfect for warmer days and evenings.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Asian, Thai
Servings: 2 servings
Calories: 238kcal

Ingredients

Salad Ingredients

  • 1 large English cucumber (Thinly sliced - you can peel them if you prefer)
  • ½ cup thinly sliced red onion
  • ⅛ cup fresh cilantro leaves (chopped)
  • ⅛ cup fresh mint leaves
  • ¼ cup roasted, salted peanuts (chopping is optional)

Dressing Ingredients

  • 1 tbsp. rice vinegar
  • ½ tbsp. lime juice
  • 2 tbsp. coconut aminos (or soy sauce)
  • 1 tbsp. honey (or maple syrup)
  • 2 tsp. sesame oil
  • 1 large garlic clove (pressed - or ¼ tsp. garlic granules or powder)
  • ⅛ tsp. crushed red pepper flakes (optional but very good and not overly spicy at all)
  • salt to taste if needed

Instructions

  • Prep the veggies and herbs.
    Thai cucumber salad vegetables, nuts and herbs on a wood cutting board.
  • In a large bowl, combine the salad ingredients.
    1 large English cucumber, ½ cup thinly sliced red onion, ⅛ cup fresh cilantro leaves, ⅛ cup fresh mint leaves, ¼ cup roasted, salted peanuts
    Thai cucumber salad vegetables, peanuts, and fresh, chopped herbs in a large, white mixing bowl.
  • In a small bowl, whisk together the dressing ingredients. Add salt to taste if needed.
    1 tbsp. rice vinegar, ½ tbsp. lime juice, 2 tbsp. coconut aminos, 1 tbsp. honey, 2 tsp. sesame oil, 1 large garlic clove, ⅛ tsp. crushed red pepper flakes, salt
    Thai cucumber salad dressing mixed together in a small, metal, mixing bowl.
  • Pour the dressing over the cucumber mixture and toss gently to combine. Let the salad sit for at least 10 minutes in the fridge before serving.
    Thai cucumber salad tossed with dressing in a large, white mixing bowl.
  • Sprinkle the chopped roasted peanuts over the salad for added crunch and serve.
    Side view of a fork lifting a bite of Thai cucumber salad from a metal bowl. Overhead focus.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5the recipe | Calories: 238kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 425mg | Potassium: 437mg | Fiber: 3g | Sugar: 14g | Vitamin A: 384IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg