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–+ servings
A bowl of Thai cucumber salad with red onion, herbs, chopped nuts, and Thai chili, placed on a light surface.
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5 from 8 votes

Thai Cucumber Salad

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Asian
Diet: Gluten Free
Servings: 4 servings
Calories: 44kcal
Author: Traci

Equipment

Ingredients

  • 1 large English Cucumber
  • ¼ medium Red Onion thinly sliced (about ½ cup)
  • ¼ cup Roasted Peanuts chopped
  • ½ cup Fresh Herbs Cilantro, Mint, and Thai Basil, chopped
  • 1 Thai Chili Pepper sliced and seeded (or sub with Serrano or jalapeno)
  • 2 tablespoons Lime Juice
  • 1 tablespoon Olive Oil
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Sugar
  • 1 clove Garlic finely grated

Instructions

  • Thinly slice the ENGLISH CUCUMBER using a mandolin or sharp knife and set aside.
  • In a mixing bowl, whisk together the LIME JUICE, OLIVE OIL, FISH SAUCE, SUGAR, GARLIC, and THAI CHILI PEPPER until the sugar dissolves.
  • To this bowl, add the CUCUMBER, RED ONION, PEANUTS, and FRESH HERBS and toss gently to coat.
  • Serve immediately or chill for 10–15 minutes before serving.

Video

Notes

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 the Thai chili peppers with Serrano or jalapeño peppers if you can't find them in the store.
 

Nutrition

Serving: 1cup | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 128mg | Fiber: 1g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.4mg