Thai Cucumber Salad with Peanuts, Herbs, and Tangy Dressing
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If you’re searching for a quick, delicious, and refreshing side dish that’s easy to make AND tastes incredible, THIS Thai cucumber salad is exactly what you need. I turn to this recipe all the time – it takes just five minutes to make, and it’s the perfect way to add a burst of freshness and crunch to any meal. Let me show you how to whip it up!
This Thai cucumber salad checks all the right boxes for me: bright, crunchy, and full of flavor, with very little effort required. Crisp cucumbers get tossed in a tangy dressing made with rice vinegar, sugar, sesame oil, fish sauce, and chili flakes, giving the salad that perfect balance of sweet, salty, sour, and just a little heat.
Even though it pairs beautifully with Thai-inspired dishes, the flavors are gentle enough that I’ll serve it alongside all kinds of meals. Thinly sliced red onion softens in the dressing, roasted peanuts add a satisfying crunch, and fresh cilantro brings a pop of freshness that keeps every bite lively and refreshing.
This is exactly the kind of side dish I crave on hot days. It’s ideal for summer barbecues, picnics, and potlucks, and while I think it’s best enjoyed right away, it also holds up well in the fridge overnight. In fact, once the cucumbers have had time to soak up the dressing, it might be even better the next day.
Add ins for this Thai peanut cucumber salad
There are lots of ways you can make this salad your own with simple add-ins. Here are a few ideas to get you started:
- Add a squeeze of fresh lime juice for a pop of citrus flavor.
- If you like spicy food, add some sliced Thai chiles.
- Make it creamy by mixing in cubes of ripe avocado.
- Toss in a clove or two of minced garlic for a pungent kick of flavor.
Make it a meal
This cucumber Thai salad is really versatile so you can serve it with pretty much anything your heart desires. Yes, it’s that good! It tastes amazing with my Thai chicken skewers. And you can make it a hearty meal with a side of my favorite coconut rice.
Make ahead and leftovers
I typically serve this salad right away, but when it’s allowed to sit in the dressing, the cucumber marinates, and the flavors really come together. The cucumbers will release some of their juices, so the texture will change slightly, but it will still taste delicious.
Thai Cucumber Salad with Peanuts, Herbs, and Tangy Dressing
Ingredients
Thai Cucumber Salad Dressing
- ¼ cup rice vinegar
- 2 tablespoon granulated sugar
- 1 tablespoon EACH: toasted sesame oil and fish sauce
- ½ teasoon chili flakes
Thai Cucumber Salad
- 8 mini cucumbers
- ¼ cup sliced red onion
- ¼ cup roasted peanuts (chopped)
- ¼ cup cilantro (chopped)
Instructions
- Make the dressing by adding the rice vinegar, sugar, toasted sesame oil, fish sauce, and chili flakes to a jar with a lid. Shake it well to mix.¼ cup rice vinegar, 2 tablespoon granulated sugar, 1 tablespoon EACH: toasted sesame oil and fish sauce, ½ teasoon chili flakes
- Add the cucumbers, red onion, peanuts, and cilantro to a salad bowl.8 mini cucumbers, ¼ cup sliced red onion, ¼ cup roasted peanuts, ¼ cup cilantro
- Pour the dressing over the top and toss well to coat. Serve right away.
Video
Nutrition
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This salad is amazing!!! And I love cucumbers so much it is nice to have another option for them. I also added some shredded carrots and matchstick zucchini I bought at the store. It was a delicious veggie salad I served with some sliced steak. Really delicious.
Great call on the carrot and zucchini!!
Our garden has been going crazy with cucumbers so I was excited to try this! It was so yummy! Thanks for the recipe idea
This was such a good use of our garden cucumbers! So much flavor!
Sounded good so I tried it and it exceeded expectations. Truly delicious, served alongside chicken satay.
Yummy!