The first time I made this on a sticky summer evening, it wasn’t part of a grand plan. I had cucumbers, a leftover bottle of sweet chili sauce, and a craving for something cold, crisp, and a little bit sweet. One bite in, and I knew this Thai cucumber salad would be on repeat all season long.
Table of Contents
Why You’ll Love This Thai Cucumber Salad
Light, Crisp, and Flavor-Packed
Each bite is cool, crunchy, and layered with tangy, sweet, and nutty flavors. It feels hydrating and satisfying without weighing you down. Great on hot days or when you want something bright on your plate.
Perfect for Thai-Inspired Meals
This salad fits beautifully alongside rich Thai dishes like Pad See Ew or Thai chicken sate. It cuts through heavier sauces with a zing that keeps your taste buds alert and happy.
Quick, No-Fuss Preparation
In just 20 minutes, you’ll have a bowl of something colorful and delicious. Most of the ingredients are pantry staples, and the steps are incredibly simple no fancy tools, no complicated techniques.
Key Ingredients You’ll Need
Fresh Produce
Start with one pound of fresh cucumbers. Choose firm, bright-skinned ones for the best crunch. You can peel and seed them if you like, but chunky pieces work best here. Add thin slices of red onion for a gentle bite and color contrast.
Flavorful Dressing Components
The star is Thai sweet chili sauce sweet, slightly spicy, and deeply flavorful. Mix it with sugar, apple cider vinegar, and a splash of water. This creates a bold yet balanced dressing that clings nicely to the cucumbers.
Crunchy Toppings
Roasted peanuts bring a nutty depth, while chopped cilantro adds a pop of green and herby brightness. Add both right before serving for maximum crunch.
How To Make Thai Cucumber Salad (Step-by-Step)
Step 1 – Salt and Chill the Cucumbers
Sprinkle salt over your chopped cucumbers and mix them well. Let them chill in the fridge for about 10–15 minutes. This helps draw out extra moisture and keeps them crisp once dressed.
Step 2 – Make the Sweet Chili Dressing
While the cucumbers rest, combine water, sugar, Thai sweet chili sauce, and vinegar in a saucepan. Simmer just until the sugar dissolves and the mix slightly thickens. Let it cool before adding to the salad.
Step 3 – Toss and Assemble
Drain the cucumbers but don’t rinse them. Combine them in a bowl with the red onion slices, then pour in your cooled dressing. Toss everything gently so the dressing coats the vegetables.
Step 4 – Top and Serve Fresh
Just before serving, sprinkle the salad with chopped peanuts and cilantro. This keeps the textures fresh and vibrant.
Tips for the Best Flavor and Texture
Use Firm Cucumbers, Not Frozen
Fresh cucumbers hold up best. Avoid frozen or soft ones—they get mushy fast and won’t give you that signature crunch.
Don’t Skip the Salting Step
It may feel optional, but salting helps keep cucumbers crisp. It also ensures your salad doesn’t turn watery after mixing.
Add Toppings Right Before Serving
The peanuts and herbs lose their magic if they sit too long in the dressing. Always top at the last moment.
Adjust Sweetness and Tang to Taste
If you like it tangier, add more vinegar. For a sweeter salad, bump up the sugar. The beauty of this dressing is how flexible it is.
Frequently Asked Questions
Can I make Thai cucumber salad ahead of time?
Yes, but hold off on adding the peanuts and cilantro until serving. You can prepare the cucumbers and dressing a few hours early and keep them chilled separately.
How long does this salad last in the fridge?
It stays good for about a day, but the cucumbers will soften over time. For the best crunch, enjoy it the same day.
Is this recipe spicy?
Only mildly. Thai sweet chili sauce adds a soft warmth rather than intense heat. You can increase or reduce the amount to suit your preference.
What To Serve With Thai Cucumber Salad
Pairings with Thai Main Dishes
This salad pairs well with grilled satay, fried rice, or noodle stir-fries. It balances out rich dishes like curry or pad kee mao beautifully.
Suggested Serving Ideas
Try it with sticky rice and a protein like grilled tofu or shrimp. Or serve it alongside a plate of spring rolls for a light, refreshing combo.
More Such Recipes
If you love bright, fresh salads like this, try these next:
- Our refreshing cucumber and onion vinegar salad is perfect for BBQs.
- Add heat with this spicy peanut cucumber salad twist.
- For creamy cravings, go with the creamy cucumber and tomato salad combo.
- Or mix things up with a marinated cucumber, tomato, and onion medley.
Thai Cucumber Salad Recipe Card
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Thai Cucumber Salad – A Quick and Delicious Thai Side Dish
- Total Time: 15 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
A light, crunchy, and flavor-packed Thai cucumber salad made with a sweet chili dressing, roasted peanuts, and fresh herbs. Perfect as a summer side or paired with your favorite Thai dishes.
Ingredients
1 lb (500g) cucumber, peeled and cut into bite-sized pieces
1/4 teaspoon salt
1/4 small red onion, thinly sliced
2 tablespoons roasted peanuts, chopped
1 tablespoon fresh cilantro, chopped
Instructions
1. Sprinkle salt over the chopped cucumbers, toss well, and refrigerate for 10–15 minutes.
2. Meanwhile, combine sugar, water, Thai sweet chili sauce, and vinegar in a saucepan. Heat just until the sugar dissolves and the mixture slightly thickens. Let it cool.
3. Drain the cucumbers (do not rinse) and place them in a mixing bowl with the red onions.
4. Pour the cooled dressing over the cucumber mixture and toss gently to combine.
5. Top with chopped peanuts and cilantro right before serving.
6. Serve immediately for best texture and flavor.
Notes
Use fresh, firm cucumbers for the crunchiest texture.
Salting and chilling the cucumbers draws out excess water, preventing sogginess.
Adjust the sugar and vinegar levels to your taste preference.
Add peanuts and herbs just before serving to keep them crisp.
Not ideal with frozen cucumbers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Summer Veggies Recipes
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 139
- Sugar: 21g
- Sodium: 454mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Final Thoughts
Freshness in Every Bite
This Thai cucumber salad is more than a side dish. It’s a little pause of freshness, a way to bring some cool relief to your meal—especially when the weather won’t quit.
Try It With Your Favorite Thai Dish
You don’t need a full Thai feast to enjoy this. Serve it with whatever’s on hand, and let it brighten your table. And if you’re into discovering more cool salads, come hang out with us on Pinterest or Facebook. There’s plenty more where this came from.