This easy Thai cucumber salad is the cool, crunchy, flavor-packed side dish you’ll want to eat all summer long. It’s loaded with fresh herbs, a tangy-sweet dressing, and just enough heat to keep things interesting.
Why You’ll Love It
This Thai-inspired cucumber salad is what I make when it’s way too hot to cook but I still want something with major flavor.
It’s bright, fresh, and full of crisp cucumber slices, spicy kicks from Thai chili peppers, and a bold, tangy-sweet dressing that hits all the right notes.
It’s a great way to use up leftover herbs and those last few Persian cucumbers that are hiding in the back of the fridge.
The dressing is simple—just rice wine vinegar, fish sauce, and sugar—but it brings serious depth. When the sugar dissolves, it creates that classic balance you find in so many Thai food dishes.
I love using Persian cucumbers for their crisp texture and thin skin, but English cucumbers work great too. And if you’ve only got regular cucumbers, just peel and seed them first.
The crunchy peanuts add the best texture and a salty bite, while thinly sliced red onion and fresh herbs like cilantro, Thai basil, and mint give the salad its signature pop.
If you want even more kick, toss in a pinch of red pepper flakes or a few extra slices of Bird’s Eye chili.
Whether you’re serving this as a healthy side dish with grilled meats, pairing it with sticky jasmine rice, or just eating it straight out of the bowl while standing at the counter, it totally delivers.
It’s the perfect side dish for hot summer days and a fun way to mix up your usual salad rotation. So if you’ve never made a Thai cucumber salad recipe before, this is a great one to start with. It’s fast, fresh, and basically foolproof.
Ingredients & Substitutions
Here’s what you’ll need to make this crunchy cucumber salad and a few easy swaps if needed:
- Fresh Cucumbers: I like to use Persian cucumbers for their snap and thin skin in this delicious Thai cucumber salad recipe. English cucumbers work too, just avoid overly seedy ones when making this asian cucumber salad.
- White sugar: A small amount seasons the cucumbers and helps balance the dressing.
- Kosher salt: Draws out moisture from the cucumbers and brings out their natural flavor.
- Seasoned Rice wine vinegar: Adds brightness and tang and is the perfect balance for the other bold flavors in this thai cucumber salad recipe. You can sub white vinegar or a splash of lime juice in a pinch, but rice vinegar gives the most authentic flavor for asian inspired salad dressings.
- Fish sauce: Brings umami and depth to the dressing. If you're not into it, try soy sauce or a dash of toasted sesame oil, though it’ll change the flavor.
- Roasted peanuts: These add crunch and richness. You can swap in cashews or even sesame seeds if needed.
- Red onion: A small red onion adds sharpness and color. Shallots would also work.
- Herbs: I recommend at least using fresh cilantro. But if you've got it, add Thai basil, mint because they are a great addition that add incredible flavor! This trio of fresh herbs makes the salad taste super vibrant. If you can’t find Thai basil, regular basil works in a pinch.
- Bird’s Eye chili: Also known as Thai chili pepper. Add as much or as little as you like for heat. Red pepper flakes, a hot pepper like a jalapeno or another chili pepper (like a serrano chili) are good alternatives if you don't have Thai chilis on hand.
- Optional: Green onions, chili flakes, or red peppers for extra flavor and color.
How to Make It
This salad comes together in about 20 minutes and tastes even better after sitting for a bit.
- PREP THE CUCUMBERS: Use a mandolin slicer to thinly slice the cucumbers and red onion. Add the cucumbers to a medium bowl with sugar and kosher salt. Toss and let sit for 10-15 minutes to draw out excess moisture, then blot dry with a paper towel.
- MAKE THE DRESSING: Meanwhile, in a small bowl, combine rice vinegar, sugar, and fish sauce. Stir until the sugar dissolves.
- BUILD THE SALAD: In a large bowl, combine the blotted crisp cucumbers, the sliced red onions, roasted peanuts, cilantro, Thai basil, mint, and sliced chili peppers.
- TOSS AND MARINATE: Pour the dressing over the salad and mix well. Let sit for 10 minutes to let the flavors meld.
- TASTE AND ADJUST: Add more salt, lime juice, or chili to taste. Serve cold or at room temperature.
- SAVE: Store leftovers in an airtight container in the fridge for up to two days. The flavors intensify as it sits, but the cucumbers may soften slightly.
What to Serve It With
This spicy Thai cucumber salad is everything I want in a summer side—cool, crunchy, full of great flavors, and totally satisfying. It’s the kind of delicious salad that makes even the hottest days feel a little more manageable. If it’s your first time making a Thai cucumber salad at home, you’re in for a treat. And if you’re already obsessed with these bold, herby flavors, you’ll want to keep this recipe on repeat all season long.
- Grilled chicken satay or Thai-style skewers
- Jasmine rice or sticky rice
- Shrimp, tofu, or grilled pork
- Other Thai dishes like larb gai, pad thai, or curry
To make it a complete meal for a hot summer day, try some of these asian cuisine inspired recipes:
- Cold Thai Noodle Salad Recipe with Sesame Peanut Sauce
- Quick Pickled Cucumbers
- Southern Cucumber Salad with Onion, Vinegar & Sugar Recipe)
- Thai Basil Tofu Rice Bowls
- Thai Inspired (Canned) Tuna Lettuce Wraps
Recipe
Easy Thai Cucumber Salad Recipe with Crushed Peanuts
Equipment
- Mandolin
Ingredients
FOR THE CUCUMBERS
- 3 cups Cucumber about 6 Persian cucumbers, thinly sliced
- 1 teaspoon White Sugar
- ½ teaspoon Kosher Salt
FOR THE DRESSING
- ⅓ cup Seasoned Rice Wine Vinegar
- 1 teaspoon White Sugar
- 1 teaspoon Fish Sauce
FOR THE SALAD
- ¼ cup Roasted Peanuts roughly chopped
- ¼ medium Red Onion finely sliced
- 2 tablespoon Fresh Cilantro roughly chopped and packed
- 1 tablespoon Thai Basil roughly chopped and packed
- 1 teaspoon Fresh Mresh mint roughly chopped and packed
- 1 small Birds Eye Chile finely sliced into thin coins (or more or less if you like/don’t like heat)
Instructions
- Use a mandolin to thinly slice the cucumbers and onions then set aside.
- Add cucumbers, sugar and salt to a medium sized bowl and toss. Let sit for 15 minutes then blot them dry.
- Meanwhile, add rice wine vinegar, sugar, and fish sauce to another bowl and stir until the sugar has dissolved.
- Add the roasted peanuts, onion, herbs, and pepper to the cucumbers then top with the sauce.
- Stir and let sit for 10 minutes before serving. Taste and adjust with salt and pepper if needed.
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