Thai Cucumber Salad
This Thai Cucumber Salad is crisp, refreshing, a little spicy, and comes together in minutes—no stove needed. Lime, chili, soy, and fresh herbs make it a bright, flexible side that’s naturally vegan and can be made gluten-free with tamari.
Ingredients
- 4 cups cucumbers thinly sliced; about 3–4 medium Persian cucumbers or 1 large English cucumber
- 1/2 small red onion very thinly sliced (about 1/2 cup); may substitute shallots
- 1 medium carrot julienned or shredded (about 1/2 cup)
- 1/4 cup fresh cilantro leaves loosely packed and chopped; include tender stems
- 2 tablespoons fresh mint leaves chopped; use 2–3 tablespoons to taste; optional but recommended
- 3 tablespoons fresh lime juice about 2 limes; fresh is best
- 1 tablespoon rice vinegar or white wine vinegar as a substitute
- 2 tablespoons soy sauce or tamari for gluten-free; low-sodium if preferred
- 1 tablespoon sugar granulated or coconut sugar; use 1–1 1/2 tablespoons to taste
- 1 teaspoon toasted sesame oil use 1–2 teaspoons to taste
- 1 clove garlic finely minced or grated
- 1 Thai chili 1–2 fresh Thai bird’s eye chilies, finely sliced, OR 1/2–1 teaspoon red pepper flakes; adjust to taste
- 1 pinch salt to taste; plus about 1/2 teaspoon for optional salting of cucumbers
- 2 tablespoons roasted peanuts roughly chopped; use 2–3 tablespoons; salted peanuts preferred
Instructions
- Wash and dry the cucumbers. Slice into thin rounds or half-moons about 1/8–1/4 inch thick. Leave skins on for color and crunch if using Persian or English cucumbers. If using standard waxy cucumbers, peel them and scoop out the seeds so they don’t water down the salad.4 cups cucumbers
- For extra-crunchy cucumbers, place the slices in a colander and sprinkle with about 1/2 teaspoon salt. Toss and let sit for 10 minutes, then gently pat dry with paper towels to remove excess moisture.4 cups cucumbers, 1 pinch salt
- Thinly slice the red onion and julienne or shred the carrot. Add both to a large mixing bowl along with the prepared cucumbers.1/2 small red onion, 1 medium carrot, 4 cups cucumbers
- In a small bowl or measuring cup, whisk together the lime juice, rice vinegar, soy sauce (or tamari), sugar, toasted sesame oil, minced garlic, and Thai chilies or red pepper flakes. Whisk until the sugar is mostly dissolved and the dressing looks glossy. Taste and adjust with more lime for acidity, a pinch more sugar for balance, or extra chili for heat.3 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon toasted sesame oil, 1 clove garlic, 1 Thai chili
- Pour the dressing over the cucumber, onion, and carrot mixture. Toss gently but thoroughly so all the vegetables are evenly coated.4 cups cucumbers, 1/2 small red onion, 1 medium carrot
- Scatter the chopped cilantro and mint over the salad and toss lightly to combine. Just before serving, sprinkle the chopped roasted peanuts on top so they stay crunchy.1/4 cup fresh cilantro leaves, 2 tablespoons fresh mint leaves, 2 tablespoons roasted peanuts
- Chill the salad in the refrigerator for 10–15 minutes to let the flavors meld and the salad cool. Toss once more before serving and taste for seasoning, adding a final squeeze of lime or a pinch of salt if needed. Serve cold or at cool room temperature.
Notes
Yield: Serves 4 as a side dish or 2 as a light lunch. Prep time is about 15 minutes, plus an optional 10 minutes for salting and 10–15 minutes for chilling. For more crunch, add thinly sliced radishes, shredded cabbage, or bell pepper. For protein, top with grilled shrimp, chicken, or crispy tofu. This salad is naturally vegan and vegetarian; use tamari or gluten-free soy sauce to keep it gluten-free. Leftovers keep up to 2 days in the fridge in an airtight container; the cucumbers will soften slightly and become more pickled. Add peanuts just before serving so they stay crisp. Not freezer-friendly.
Nutrition
Calories: 120kcal
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