Thai Cucumber Salad

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This Thai cucumber salad is one of those recipes that surprises you every time — in the best way. It’s crisp, cool, and packed with bright flavor from rice vinegar, fresh herbs, and just a touch of sweetness. Honestly, it tastes just like the side dish you get at Thai restaurants… only now you can make a big bowl of it at home without paying extra for that tiny portion.

Back when I lived near a cozy little Thai joint in Bangalore, I’d always order chicken satay — not just for the skewers, but for that tiny cucumber salad they served alongside. And I’d always wish the salad bowl was at least three times bigger. So naturally, I had to start making my own — and now, I’m sharing that version with you.

Why I Keep Coming Back to This Salad

There’s something about this salad that keeps pulling me back — especially during hot, humid evenings. It’s super easy, ridiculously fast, and it goes with so many meals. Sometimes I’ll whip up a batch and eat it straight from the bowl with a spoon for lunch. No shame in that. It’s light, crunchy, a little tangy, and totally refreshing.

This one pairs like magic with anything Thai — think peanut noodles, green curry, or even just some grilled tofu or chicken on a skewer. And the best part? You probably have most of the ingredients in your kitchen already.

What You’ll Need

Here’s what goes into my version of this Thai cucumber salad:

• Cucumbers – I prefer the smaller Persian cucumbers for their crunch and thin skin. English cucumbers work too — just slice them lengthwise and scoop out any big seeds.
• Red onion – Thinly sliced so it doesn’t overpower.
• Rice vinegar – The base of that sweet and tangy dressing.
• Sugar – Balances out the acidity.
• Salt – Draws out the moisture and seasons the cucumbers.
• Cilantro – Fresh and bright, adds that final herbal punch.
• Peanuts – Chopped and sprinkled just before serving for that extra crunch.

Sometimes I’ll toss in some thinly sliced red bell peppers or julienned carrots if I have them lying around — it adds color and texture, and the salad still tastes great.

How I Make It (and What I’ve Learned Along the Way)

The steps are easy, and trust me — once you’ve made this a couple of times, you’ll be able to do it from memory.

1. Salt the cucumbers: Slice your cucumbers thin (a mandoline is handy here) and sprinkle them with salt in a colander. Let them hang out for about 10 minutes. This draws out the water so your salad doesn’t end up soggy.
2. Make the dressing: Heat the rice vinegar and sugar just until the sugar dissolves. No need to boil — just a gentle warm-up does the trick.
3. Toss everything together: Pat the cucumbers dry, then toss them with red onion and the warm dressing. Add cilantro, give it a mix, and let it chill in the fridge for 20 minutes or more.
4. Add peanuts: Right before serving, sprinkle chopped peanuts on top so they stay nice and crunchy.

Sometimes, if I’m feeling fancy (or trying to impress guests), I use a lemon zester to add stripes to the cucumber skin. Not necessary, but it does look pretty!

My Go-To Tips (The Stuff You Learn From Making It a Dozen Times)

• Always salt the cucumbers first. This one step makes a big difference in texture. I’ve tried skipping it when I was in a hurry, and the salad turned out watery and flat.
• No need to rinse the salt off. It actually seasons the salad and helps round out the sweetness from the sugar.
• Use the good vinegar. I keep a bottle of Japanese rice vinegar in my pantry just for salads like this. It’s smoother than plain white vinegar.
• Add the peanuts at the end. If you mix them in too early, they’ll go soft and lose that satisfying crunch.

How I Serve It

This salad works beautifully as a side dish with Thai-style main courses, but I’ve also tucked it into rice bowls or used it to balance out something rich like coconut curry. Once, I even served it over leftover jasmine rice with a fried egg on top — quick and delicious.

If I’m hosting, I’ll usually pair it with grilled chicken skewers or pad Thai and serve everything family-style. Guests always ask for the recipe, and I take that as a win.

How to Store It and Make Ahead

You can absolutely make this ahead — in fact, it tastes better after it sits in the fridge for a bit. I try to make it at least 20–30 minutes in advance, or even the night before.

Just keep the peanuts out until you’re ready to eat. Store the salad in an airtight container, and it’ll stay crisp and fresh for up to 2 days. After that, it still tastes good, but the cucumbers soften quite a bit.

Common Questions

Why do you salt the cucumbers first?
It helps keep them crisp and stops the salad from getting watery. Think of it as pre-seasoning and drying all in one.

Do you rinse off the salt?
Nope. Just pat the cucumbers dry. Rinsing would undo the seasoning — and no one wants bland salad.

Can I make it nut-free?
Sure. Just leave off the peanuts or sub in toasted sesame seeds for a little crunch.

Final Thoughts

This Thai cucumber salad has become one of those dishes I keep on rotation — especially when I’m craving something light, fresh, and just a little bit addictive. It’s a side dish, a quick lunch, and a party pleaser all in one bowl. And the best part? It takes maybe 10 minutes from start to finish.

Give it a try, and don’t be surprised if you find yourself eating it straight from the mixing bowl like I often do.

Try other Thai recipes:

• Thai Chicken Satay with Peanut Sauce
• Shrimp Pad Thai
• Thai Chicken Curry