Thai Cucumber Salad Recipe

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A sweet and spicy Thai cucumber salad with fresh cucumbers, onion, peanuts, Thai chili pepper, and fresh herbs, all tossed in a punchy citrus dressing. It reminds me of my favorite Thai restaurant.

Try my Vegetable Thai Red Curry or my Thai Coconut Soup Recipe next!

One of my favorite summer side dishes—this cucumber Thai salad is quick, easy, refreshing, and bursting with bold Thai flavors. It pairs well with grilled meats and comes together in minutes. I can't believe that so few ingredients create so much flavor!

Why You'll Love This Recipe

• Classic Thai flavor. The sweet-sour-salty-spicy combo hits every note and makes this salad downright crave worthy.
• Fresh and crunchy. Cucumber, cilantro, and peanuts bring texture and brightness.
• Quick to prep. Just slice, toss, and serve—or chill briefly to let the flavors meld.

Ingredients You'll Need

• Cucumber – Crisp and hydrating base for the salad.
• Red Onions - Use white, yellow, or green onions—whatever you have on hand.
• Peanuts – Add crunch and a nutty contrast.
• Fresh Herbs – If you can include all of these: cilantro, mint, and Thai basil, it's worth the effort to create that classic Thai flavor. Otherwise, go with cilantro or mint if you can only pick one.
• Thai Chili Pepper – These small peppers pack serious heat and are often found at Asian markets or in well-stocked grocery stores. I recommend wearing gloves when handling them to avoid skin irritation.
• Lime Juice – The bright and tangy base of the dressing.
• Olive Oil - Or other preferred oil.
• Fish Sauce – Adds savory depth and umami.
• Sugar – Balances the acidity and spice.
• Garlic – Optional, for added a kick and depth of flavor.

How to Make Thai Cucumber Salad

Slice the cucumber. I prefer to use a mandolin slicer to cut into thin rounds. You can use a chef knife if you prefer.

Make the dressing. Whisk together lime juice, rice vinegar, fish sauce, sugar, garlic, and Thai chili pepper until the sugar dissolves. Set the cucumbers in the bowl over the dressing.

Make the salad. Add the remaining ingredients and toss gently to combine.

Serve Thai cucumber salad immediately or refrigerate for up to 1 day.

Recipe Tips & Variations

• Best cucumbers for this recipe. English or Persian cucumbers are crisp and don’t need peeling. If using waxy cucumber, be sure to peel them first.
• Thai chili peppers are hot! I only use one for this recipe and always remove the seeds. Even without seeds, it brings serious heat—but once combined with the sweet and tangy dressing, the flavor is bold and balanced.
• Lime substitute. Rice vinegar works as a substitute if you’re out of lime juice.
• Make it vegan. Swap the fish sauce with soy sauce or a vegan fish sauce alternative.
• I recommend all three fresh herbs. Cilantro alone works great, but a mix with mint and Thai basil brings big, authentic Thai flavor.
• Mix close to serving. The dressing softens the cucumbers and the peanuts, so toss everything just before serving for the best textures. If you prefer very soft cucumbers, you can combine everything up to a day ahead.
• Swap the heat. Substitute Serrano or jalapeño peppers for the Thai chili pepper if you can't find them.

Serving Suggestions

Thai cucumber salad makes a crisp, flavorful side for almost any meal. Serve it with grilled or roasted chicken, shrimp, or tofu alongside jasmine rice or rice noodles. It also pairs beautifully with dumplings, spring rolls, or even as a cooling contrast to a spicy stir fries and noodle bowls. You can even enjoy it on its own as a light, refreshing lunch.

More Asian Recipes to Try

• Pickled Carrots and Daikon
• Spicy Asian Cucumber Salad
• Asian Slaw Salad
• Chicken Fried Rice
• Best Peanut Sauce Recipe

📖 Recipe