This recipe make a Thai inspired cucumber salad that is light, healthy and goes with any main dish. Serve this refreshing salad with any chicken, fish, seafood or beef dish for a delicious balanced meal.
If you’re looking for a light and healthy side dish with lots of flavours then this Thai cucumber salad is the one for you. This Thai cucumber salad is so quick and easy to prepare so you can have this recipe whipped up in no time.
The salad is made with fresh crisp cucumbers and has a hint of spice from the red chillies. The salad includes a zesty dressing that includes lime and rice vinegar which complements the salad very well.
Why You’ll Love This Salad
- Quick and easy - this salad is simple so you can have it ready in under 15 minutes.
- Healthy and light - this salad is healthy and naturally low in calories.
- Vibrant flavours - with a balance of sweet, sour and and spicy.
- Vegan-friendly - uses soy sauce instead of fish sauce so its perfect for those follwoing a vegan diet.
- Versatile - goes perfectly with any main dish.
Ingredients for Thai Inspired Cucumber Salad
For the full list of ingredients and measurements, scroll to the recipe card below.
Salad Ingredients
- Cucumber - use English cucumber or small Persian cucumbers.
- Onion – you’ll need a red onion for this recipe.
- Peanuts – I used roasted chopped peanuts. You can use salted or unsalted.
- Coriander – also known as cilantro.
- Chillies – use any type of red chillies. I use red birds eye chillies.
Dressing Ingredients
- Rice vinegar – use any rice vinegar or white wine vinegar.
- Lime juice - freshly squeezed from a fresh lime.
- Oil – use sesame oil to flavour the dressing.
- Soy sauce – use light soy sauce.
- Sugar – use soft brown sugar or some honey to sweeten the sauce.
- Salt – use any type of salt.
How to Make Thai Inspired Cucumber Salad
Assemble the salad
Add the sliced cucumber, sliced red onion, coriander, chillies and chopped roasted peanuts to a large bowl then combine.
Make the dressing
Add the rice vinegar, lime juice, sesame oil, dark soy sauce and soft light brown sugar to a small bowl and mix well until the sugar dissolves.
Combine the salad and dressing
Pour the dressing onto the salad and toss them together. Cover and refrigerate for 10 minutes to allow the flavours to fuse then serve.
Recipe Tips
- This recipe serves 4 as a side salad or 2 as a main salad.
Storage
This Thai cucumber salad is best enjoyed fresh but can be stored in the fridge in an airtight container for up to 24 hours day. I wouldn't recommend making it in advance as the cucumbers will soften and become soggy.
Nutrition
Nutrition based on 1 serving - Calories: 95kcal | Fat: 7.2g | Saturates: 1.1g | Carbs: 4.4g | Sugar: 3.9g | Fibre: 1.5g | Protein: 3.1g | Salt: 0.84g.
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Thai Inspired Cucumber Salad
Ingredients
Salad Ingredients
- 1 large cucumber sliced
- ½ medium red onion sliced
- 2 tablespoon coriander/cilantro chopped
- 1 small bird's eye red chilli (Thai chillies) chopped
- 25g roasted peanuts chopped or crushed
Dressing Ingredients
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice freshly squeezed
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 teaspoon soft light brown sugar
Instructions
- To a large bowl, add the sliced cucumber, sliced red onion, coriander, chillies and chopped peanuts then combine.
- To a small bowl, add the rice vinegar, lime juice, sesame oil, dark soy sauce and soft light brown sugar. Mix well until the sugar dissolves.
- Pour the dressing onto the salad and toss them together. Refrigerate for 10 minutes to allow the flavours to fuse then serve.
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