Thai Cucumber Salad

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Fresh, vibrant, and bursting with flavor, this Thai Cucumber Salad is the perfect side dish! Made with crisp cucumbers, thinly sliced red onion, crunchy peanuts, fresh cilantro, and a sprinkle of toasted sesame seeds, this salad is as refreshing as it is satisfying. It's great for summer barbecues, light lunches, or as a colorful addition to your dinner table!

Course Side Dish

Cuisine Thailand

Prep Time 15

Resting Time 20

Total Time 35

Servings servings

Calories 183kcal

Author Ashley Amundsen

Ingredients

Salad

2 English cucumbers thinly sliced
½ red onion thinly sliced
⅓ cup roasted peanuts chopped
¼ cup cilantro chopped
toasted sesame seeds

Dressing

1 clove garlic minced
1 ½ tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons lime juice freshly squeezed
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon red pepper flakes

Instructions

Combine all of the salad ingredients in a large mixing bowl.
Whisk the dressing ingredients together in a small bowl.
Toss the dressing with the salad and sprinkle with toasted sesame seeds.
Refrigerate for at least 20 minutes, to allow the flavors to meld, before serving.

Notes

Pro Tip: To prevent the salad from becoming watery, you can dry out the cucumbers by salting them. Thinly slice the cucumbers, place in a colander (with something underneath like a baking sheet to catch excess water), and sprinkle with ¼ teaspoon of salt. Let rest for 15-20 minutes. You'll notice water will begin pooling up underneath the colander. Remove the cucumbers and gently pat dry with a paper towel before adding them to the mixing bowl.

Storage Instructions:

Refrigerator: Store any leftover Thai cucumber salad in an airtight container in the refrigerator for up to 2 days.

Tip: For the best results, store the dressing separately if you’re making the salad ahead of time. Toss the cucumbers and onions with the dressing just before serving to keep everything crisp and flavorful!

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