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Tasty Thai Cucumber Salad

A refreshing and vibrant salad perfect for summer, featuring thinly sliced cucumbers, a tangy sweet dressing, and crunchy peanuts.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Persian or English cucumbers, thinly sliced Cool, crisp base.
  • 1 small red onion, very thin slices Adds a bright bite; soak briefly in cold water if you want it milder.
  • 1/3 cup fresh cilantro, chopped Vibrant, herbaceous lift.
  • 2 tablespoons fresh mint, torn (optional) Fragrant, cooling notes.
  • 1/4 cup peanuts, toasted and roughly chopped Crunchy, nutty contrast.
  • to taste red chili or chili flakes Flickers of heat.
Dressing
  • 2 tablespoons fish sauce or tamari for vegetarian option Savory umami backbone.
  • 3 tablespoons lime juice Essential tang that sings with sweetness.
  • 1 tablespoon brown sugar or palm sugar Balances the lime.
  • 1 tablespoon rice vinegar Light acidity for brightness.
  • 1 teaspoon sesame oil Fragrant finish.

Method
 

Preparation
  1. Thinly slice cucumbers and red onion. Soak onion slices in cold water for 5 minutes if preferred.
Make the Dressing
  1. In a bowl, whisk together lime juice, fish sauce (or tamari), rice vinegar, brown sugar, and sesame oil until the sugar dissolves. Adjust to taste.
Combine Ingredients
  1. Toss cucumbers, onion, cilantro, and mint in a large bowl. Pour the dressing over and gently toss until every slice is coated.
Add Crunch
  1. Sprinkle toasted peanuts and chili flakes on top just before serving.
Marinate
  1. Let the salad sit for 15–30 minutes to let flavors blossom.
Serve
  1. Transfer to a serving bowl, garnish with extra herbs and lime wedges, and enjoy!

Notes

For variations, consider adding thinly sliced mango, shredded chicken, or shrimp. Substitute ingredients based on availability.