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Thai Cucumber Salad Recipe | Easy Refreshing Thai Side Dish for Any Meal

A bright, crunchy Thai cucumber salad with a tangy-sweet dressing, fresh herbs, and peanuts. It comes together in minutes and pairs with grilled meats, seafood, tofu, and spicy dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

Ingredients

  • 2 medium English or Persian cucumbers, halved lengthwise and sliced into 1/4-inch half-moons
  • 1/2 teaspoon kosher salt (for salting cucumbers)
  • 1/4 small red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/3 cup roasted peanuts, roughly chopped
  • Thai bird’s eye chili or jalapeño, thinly sliced, to taste
  • 1 teaspoon sesame seeds (optional)
  • 3 tablespoons rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 to 1.5 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1.5 to 2 tablespoons granulated sugar
  • 1 small garlic clove, finely grated
  • 1 tablespoon neutral oil

Instructions
 

Instructions

  • Halve the cucumbers lengthwise, remove large seeds if needed, and slice into 1/4-inch half-moons.
  • Toss the cucumber slices with 1/2 teaspoon kosher salt in a colander and let sit for 10 minutes, then pat dry with paper towels.
  • Whisk together rice vinegar, lime juice, fish sauce, sugar, garlic, and neutral oil until the sugar dissolves; adjust to a tangy, lightly sweet, savory balance.
  • In a large bowl, combine cucumbers, red onion, cilantro, mint, and sliced chili.
  • Pour the dressing over the salad and toss gently to coat.
  • Top with chopped peanuts and sesame seeds just before serving, toss once more, and serve immediately or chill 10–20 minutes and stir before serving.

Notes

For vegetarian, use soy sauce or tamari instead of fish sauce. If using garden cucumbers, peel and remove seeds. Adjust heat with more chili or a pinch of red pepper flakes. Add nuts just before serving to keep them crunchy. Variations: add grated ginger and toasted sesame oil, fold in diced mango, whisk in peanut butter for a creamy version, or boost herbs with Thai basil. Store leftovers up to 24 hours and refresh with extra herbs and peanuts.