This refreshing Thai cucumber salad is perfect for summer! With crisp cucumbers, vibrant herbs, and a splash of tangy dressing, it’s light and bursting with flavor.
You can whip it up in no time, making it a great side for barbecues. I always keep some on hand for those hot days when I just want something cool and crunchy! 🥒✨
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are the star here! English cucumbers are great as they have fewer seeds and a thinner skin. You can substitute regular cucumbers, but you might want to peel them first for better texture.
Red Onion: It adds a lovely bite! If you prefer something milder, try using green onions or shallots instead. Both will still contribute great flavor without being too overpowering.
Thai Chilies: These pack a punch, but you can adjust the heat. If you can’t find Thai chilies, jalapeños or serrano peppers work well. For a milder salad, just skip them altogether!
Fresh Herbs: Cilantro and mint provide freshness. Feel free to swap cilantro for parsley or basil if you aren’t a fan. Fresh basil gives a lovely aromatic touch but changes the flavor profile slightly.
Fish Sauce: This gives a unique umami flavor. You can use soy sauce or tamari for a vegetarian option. Coconut aminos is another great alternative if you’re looking for a soy-free version.
How Do You Make a Perfect Cucumber Salad Dressing?
Getting the dressing just right is key for this Thai cucumber salad. The balance of sweet, sour, and salty makes all the flavors shine. Here’s how to master it:
- Start with the rice vinegar and lime juice—they give the salad its tang. Adjust the amounts to suit your taste!
- Add the fish sauce for saltiness. If using soy sauce, use a little less, as it can be saltier.
- Mix in palm sugar or brown sugar to sweeten. Make sure it’s well dissolved to avoid graininess.
- Finally, drizzle in sesame oil for added richness, but it’s not necessary if you want a lighter dressing.
After you’ve mixed the dressing, taste it. Don’t be afraid to tweak it—add more sugar if it’s too sour, or more vinegar if it’s too sweet. This personalization is what makes the salad yours!
Easy Thai Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1-2 red Thai chilies, thinly sliced (adjust to taste)
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh mint leaves, chopped (optional)
- 2 tablespoons roasted peanuts, crushed (optional for garnish)
For the Dressing:
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon sesame oil (optional)
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. It’s quick and easy—perfect for a summer side dish or a light lunch! Just be sure to let it sit for about 10 minutes after combining everything to let those beautiful flavors meld.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together the rice vinegar, lime juice, fish sauce (or soy sauce), palm sugar, and sesame oil until the sugar is fully dissolved. Don’t forget to taste your dressing; adjust it to your liking by adding more sweetness or tang if needed!
2. Prepare the Salad Ingredients:
In a large bowl, add the sliced cucumbers, red onion, and Thai chilies. Toss them together gently so everything is mixed well.
3. Combine Everything:
Pour the dressing over the cucumber mixture and toss well to make sure all the veggies are coated in that delicious dressing.
4. Add Fresh Herbs:
Add in the fresh cilantro and mint leaves, and give it another gentle toss. These will add a lovely burst of flavor!
5. Let It Rest:
Let your salad sit for about 10 minutes. This allows the flavors to meld and enhances the overall taste. It’s worth the wait!
6. Garnish and Serve:
Just before you serve, sprinkle the crushed roasted peanuts on top for an extra crunch. This salad is best served chilled and can be enjoyed as a side dish or a light meal.
Enjoy this crisp, tangy, and slightly spicy Thai cucumber salad—a refreshing addition to any summer table!
FAQ for Easy Thai Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! English cucumbers are great for this salad since they have fewer seeds and a thinner skin. Regular cucumbers work too; just peel them for a better texture if desired.
How Can I Adjust the Spice Level?
If you prefer less heat, simply omit the Thai chilies or reduce the amount you use. For a bit of warmth without overwhelming spice, consider using jalapeños or sweet bell peppers instead!
Can This Salad Be Made Ahead of Time?
You can prepare this salad in advance! Just keep it in the fridge for up to 2 hours before serving. If made too far ahead, the cucumbers might release water; giving it a quick toss before serving can help revive the flavors!
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may soften over time, but the salad will still be delicious. Just give it a good mix before enjoying again!
