Thai Cucumber Salad

Author gulfgrip Reading 5 min Published by June 21, 2025

This refreshing Thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make! Thinly sliced cucumbers are tossed in a sweet and savory dressing along with red onions, peanuts and herbs for the perfect side dish.

I happen to love Thai food, and I often make a full Thai meal at home with Thai noodles, peanut chicken, Thai chicken curry and this simple yet satisfying cucumber salad.

I posted this Asian cucumber salad recipe a few weeks ago, and you all loved it so much that I decided another one was in order. This time around I’ve got a Thai cucumber salad, and it’s so delicious that I may or may not have eaten the entire batch for lunch one day! Every time we go to a Thai restaurant, my husband orders chicken satay. And when they bring out the satay, they bring out this tiny bowl of cucumber salad to go along with it but it’s never enough! This recipe tastes just like the restaurant version, and it’s crazy simple to make.

Thai Cucumber Salad Ingredients

This recipe calls for cucumbers, thinly sliced red onion, salt, sugar, rice vinegar, cilantro and peanuts.

How do you make Thai cucumber salad?

Place your sliced cucumbers in a colander and sprinkle them with salt. Let the cucumbers sit for about 10 minutes, then blot away any excess liquid with a paper towel. For the dressing, combine rice vinegar and sugar, then heat the mixture until the sugar has dissolved. Place the cucumbers and red onions in a bowl, and pour the dressing over the top. Stir in the cilantro. Chill for at least 20 minutes, then add chopped peanuts before serving.

Tips for the perfect dish

I use small cucumbers (Persian style) for this recipe, because that’s what my Thai restaurant uses. If you can’t find the little cucumbers, try an English cucumber that’s been quartered and sliced.
My Thai restaurant’s cucumbers have little grooves on the outside, which is both pretty, and functional to let the salad dressing soak into the nooks and crannies. I copied this effect by peeling my cucumbers with a lemon zester, but that’s an optional step.
Salting the cucumbers is imperative here; it makes the cucumbers stay crisp in the salad.
You can add other vegetables such as thinly sliced carrots or red bell peppers for a different flavor.

Recipe FAQs

How do you keep cucumber salad from getting soggy?

The key component to keeping the cucumbers from getting soggy is to salt them before you add them to the salad. The salt draws out excess moisture from the cucumbers. When you blot the excess moisture off the cucumbers, they’ll be a lot less likely to release more liquid into the salad.

Do you rinse cucumbers after salting them?

Do not rinse the cucumbers after they’ve been salted. The salt also acts as an important seasoning agent in the salad.

This Thai cucumber salad is best served after it’s had a chance to soak up some of the dressing, so let it sit for at least 20 minutes, or make it up to a day in advance, then enjoy!

More asian food recipes

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Thai Fish Cakes

4.96 from 67 votes
Thai Cucumber Salad

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AuthorSara Welch

This Thai cucumber salad recipe tastes just like the restaurant version, and it only takes minutes to make!

Time
Prep Time25 minutes minutesCook Time1 minute minuteTotal Time26 minutes minutes

Course Salad
Cuisine Asian
Serves 4

Ingredients 1x2x3x

▢ 1 lb cucumbers, peeled and thinly sliced I prefer the small persian cucumbers
▢ 2 teaspoons salt
▢ 1/4 cup thinly sliced red onion
▢ 1/2 cup rice vinegar
▢ 1/4 cup sugar
▢ 1/4 cup chopped fresh cilantro
▢ 1/3 cup chopped peanuts

Instructions

Place the cucumbers in a colander and sprinkle the salt over them.
Toss to coat the cucumber slices in salt. Let sit 10 minutes.
Use a paper towel to blot the cucumber slices dry.
Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and stir until sugar is dissolved.
Place the cucumbers and red onion in a large bowl, then pour the rice vinegar mixture over the top.
Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
Sprinkle the peanuts over the top, then serve.

Notes

I use small cucumbers (Persian style) for this recipe, because that’s what my Thai restaurant uses. If you can’t find the little cucumbers, try an English cucumber that’s been quartered and sliced.

My Thai restaurant’s cucumbers have little grooves on the outside, which is both pretty, and functional to let the salad dressing soak into the nooks and crannies. I copied this effect by peeling my cucumbers with a lemon zester, but that’s an optional step.

Did you make this recipe?Tag @dinneratthezoo on Instagram and hashtag it #dinneratthezoo
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Originally Posted June 9, 2022

CategoriesAsian Food Eat Your Veggies Gluten Free Salads

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