Thai Cucumber Salad Recipe – Juicy and Refreshing Side
There are some dishes that just taste like sunshine in a bowl, and this Thai Cucumber Salad is absolutely one of them. It’s that vibrant, refreshing side dish you see next to rich curries and sizzling street food in Thailand, designed to cut through the heat and richness with its bright, zesty character. I make this at least once a week during the warmer months – it’s become a non-negotiable part of any barbecue we host. It’s a masterful balance of sweet, sour, salty, and spicy that awakens the palate and makes everything else on the plate taste even better.
What makes this particular recipe so special is the attention to texture. We don’t just slice cucumbers here; we prepare them in a way that ensures every single bite is bursting with an audible, satisfying crunch. The dressing isn’t just a simple vinaigrette; it’s a carefully balanced blend of fresh lime, rice vinegar, a hint of sugar, and that essential savoury depth from fish sauce. The finely sliced red onion adds a subtle sharpness, the chilli provides a gentle, lingering warmth, and the roasted peanuts on top deliver a final, glorious crunch. It’s a healthy salad side that feels like an indulgence.
This Thai cucumber salad recipe is for anyone who loves bold, fresh flavours and is looking for a side dish that can stand on its own. It works beautifully for a light lunch, a side for grilled fish or chicken, or as part of a larger spread of dishes. It comes together in about 30 minutes, and the result is a dish that always gets compliments and disappears from the bowl in record time.
Recipe Overview
This recipe guides you through creating an authentic-tasting Thai Cucumber Salad with a focus on achieving the perfect crisp texture and a beautifully balanced dressing. The key is a simple but crucial step of salting the cucumbers to draw out excess water, ensuring your salad stays crunchy and the dressing remains vibrant and undiluted. I learned the hard way that skipping this step results in a watery salad, so trust me on this one!
- Prep Time: 15 minutes
- Resting Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people as a side
- Difficulty: Easy
Why You’ll Love This Thai Cucumber Salad Recipe
- Genuine Flavour: This isn’t just a salad with a bit of lime juice. The dressing hits that classic sweet, sour, salty, and spicy balance that is the hallmark of so much delicious Thai cuisine. The umami from the fish sauce is what really makes it sing.
- Ready in Under 40 Minutes: While it takes about 35 minutes from start to finish, 20 of those minutes are completely hands-off while the cucumbers are salting. Active prep time is minimal.
- A Truly Flexible Recipe: You can easily adjust this to your liking. Add a handful of halved cherry tomatoes for a burst of sweetness, swap the coriander for fresh mint, or use toasted cashews instead of peanuts for a different crunch.
- Great for Summer Gatherings: This refreshing cucumber salad is ideal for barbecues and outdoor meals. It cuts through the richness of grilled meats like our Bacon Brown Sugar Chicken Tenders beautifully.
- Family Tested: This recipe always gets a thumbs-up in my house. Even my son, who is usually hesitant about salads, loves the crunch and the zesty dressing.
Ingredients You’ll Need
For this recipe, using fresh, high-quality ingredients is key to achieving the best flavour. For the fish sauce, I recommend a brand like Red Boat or Squid, as they have a cleaner, more complex flavour than some cheaper alternatives. The difference is noticeable!
- 2 large English cucumbers (about 600g total)
- 1 tsp fine sea salt
- 1 small red onion (about 80g), very thinly sliced
- 1-2 red bird’s eye chillies, deseeded and finely sliced
- A large handful of fresh coriander (about 20g), leaves roughly chopped
- 50g roasted peanuts, unsalted, roughly chopped
- For the Dressing:
- 3 tbsp fresh lime juice (from 1-2 limes)
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 1 large clove of garlic, minced or finely grated
Sara’s Tip: To get your red onion incredibly thin, use a mandoline slicer if you have one. It makes a real difference to the texture, allowing the onion to meld into the salad rather than overpowering it.
How to Make This Thai Cucumber Salad Recipe
The process is straightforward. The most important part is not rushing the step where the cucumbers release their water. This little bit of patience is rewarded tenfold with a perfectly crisp salad.
- Prepare the Cucumbers: Wash and dry the cucumbers. You can peel them completely, peel them in stripes for a nice pattern, or leave the skin on for extra texture and colour. Slice them into thin rounds, about 3-4mm thick.
- Salt the Cucumbers: Place the sliced cucumbers and the thinly sliced red onion in a colander set over a bowl. Sprinkle with the 1 teaspoon of sea salt and toss gently to combine. Let this sit for 20-30 minutes. You will see a surprising amount of water collect in the bowl underneath.
- Rinse and Dry: After the resting time, thoroughly rinse the cucumbers and onions under cold running water to remove the excess salt. This is a vital step! Then, gently pat them dry with a clean tea towel or kitchen paper. What works best for me is to bundle them in a tea towel and give them a gentle squeeze to remove as much moisture as possible.
- Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl or a jam jar with a lid, combine the fresh lime juice, rice vinegar, fish sauce, caster sugar, and minced garlic. Whisk or shake vigorously until the sugar is completely dissolved.
- Taste and Adjust: Give the dressing a taste. This is your chance to balance it to your preference. Does it need more sweetness? A little more lime for sourness? Adjust as needed before you add it to the salad.
- Combine the Salad: In a large salad bowl, combine the dried cucumber and onion slices, the finely sliced red chilli, and most of the chopped coriander (save a little for garnish).
- Dress and Serve: Pour the dressing over the salad and toss everything together gently until well coated. Transfer to a serving platter, sprinkle with the chopped roasted peanuts and the remaining coriander, and serve immediately for the best texture.
Tips From My Kitchen
- Temperature Control: For an exceptionally refreshing salad, chill your cucumbers and your serving bowl in the fridge for about 30 minutes before you start. It helps maintain that crisp, cool bite, especially on a hot day.
- The Secret Step: I learned that the initial salting does more than just remove water. As explained by food science experts like those at Serious Eats, it seasons the cucumber from within and firms up its cellular structure, leading to a much crunchier result. Don’t skip it!
- Make-Ahead: The dressing can be made up to 3 days in advance and stored in an airtight jar in the fridge. The vegetables can be sliced a few hours ahead, but keep them separate. Only salt the cucumbers and assemble the salad just before you plan to serve it.
- Storage: This Thai cucumber salad is at its best when freshly made. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours. The cucumbers will soften considerably but the flavour will still be lovely.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Colander and a bowl to fit underneath
- Small jar or bowl for the dressing
- Salad servers
Common Mistakes to Avoid
- Skipping the Salting Step: The number one mistake is being impatient and skipping the 20-minute salting and resting period. If you do, the cucumbers will release their water directly into your dressing, creating a soupy, bland salad within minutes.
- Dressing the Salad Too Early: The vinegar and salt in the dressing will begin to break down the cucumber’s cell walls (a process called maceration). If you dress it more than 15-20 minutes before serving, you’ll lose that signature crunch.
- Using the Wrong Kind of Cucumber: Standard field cucumbers with thick skins and large, watery seeds are not ideal here. They will make your salad soggy. Stick to English or Persian cucumbers, which have thinner skins and a denser, less watery flesh.
Delicious Variations to Try
Once you’ve mastered the base recipe, it’s fun to experiment. This salad is a brilliant canvas for other flavours and textures.
- Spicy Version: If you love heat, don’t deseed the bird’s eye chillies, or add an extra one. You can also add a small amount of Sambal Oelek to the dressing for a different kind of warmth.
- Vegan Option: To make this salad vegan, simply swap the fish sauce for an equal amount of light soy sauce or tamari. To replicate some of the umami depth, you could also add ¼ teaspoon of white miso paste to the dressing.
- Add a Protein: Turn this from a side into a light main course by adding some cooked and cooled protein. It’s fantastic with poached king prawns, shredded grilled chicken, or even some crispy fried tofu.
What to Serve With Your Thai Cucumber Salad
This salad is an incredibly versatile side dish that complements a wide range of main courses, particularly those with rich or spicy flavours.
- It’s a natural partner for grilled satay skewers or these flavour-packed Bang Bang Chicken Thighs.
- Serve it alongside a rich Panang or Massaman curry with a bowl of fluffy jasmine rice to soak up all the delicious sauces.
- For a refreshing drink pairing, a cold, crisp lager like Singha or a non-alcoholic lemongrass iced tea works wonderfully.
- And if you’re planning a full menu, a light and creamy dessert like my Peach Crumb Cheesecake would be a lovely finish.
Frequently Asked Questions
Thai Cucumber Salad
Ingredients
Method
- Prepare the Cucumbers: Wash and dry the cucumbers. You can peel them completely, peel them in stripes for a nice pattern, or leave the skin on for extra texture and colour. Slice them into thin rounds, about 3-4mm thick.
- Salt the Cucumbers: Place the sliced cucumbers and the thinly sliced red onion in a colander set over a bowl. Sprinkle with the 1 teaspoon of sea salt and toss gently to combine. Let this sit for 20-30 minutes. You will see a surprising amount of water collect in the bowl underneath.
- Rinse and Dry: After the resting time, thoroughly rinse the cucumbers and onions under cold running water to remove the excess salt. This is a vital step! Then, gently pat them dry with a clean tea towel or kitchen paper. What works best for me is to bundle them in a tea towel and give them a gentle squeeze to remove as much moisture as possible.
- Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl or a jam jar with a lid, combine the fresh lime juice, rice vinegar, fish sauce, caster sugar, and minced garlic. Whisk or shake vigorously until the sugar is completely dissolved.
- Taste and Adjust: Give the dressing a taste. This is your chance to balance it to your preference. Does it need more sweetness? A little more lime for sourness? Adjust as needed before you add it to the salad.
- Combine the Salad: In a large salad bowl, combine the dried cucumber and onion slices, the finely sliced red chilli, and most of the chopped coriander (save a little for garnish).
- Dress and Serve: Pour the dressing over the salad and toss everything together gently until well coated. Transfer to a serving platter, sprinkle with the chopped roasted peanuts and the remaining coriander, and serve immediately for the best texture.
Notes
I really hope this refreshing Thai Cucumber Salad recipe becomes a staple in your kitchen, just as it has in mine. It’s a testament to how a few fresh ingredients, balanced with care, can create something truly special. Let me know how you get on with it in the comments below – I love hearing about your kitchen adventures!
– Sara
