10-Minute Thai Cucumber Salad Recipe

cucumber thai salad recipe

The Spruce 

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
140 Calories
5g Fat
21g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 140
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 971mg 42%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 10%
Protein 7g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai cucumber salad recipe is easy to make and brimming with the quintessential tastes of Thai cooking. It's one of my personal all-time favorite salads across any and all cuisines, and it takes only 10 minutes to prepare. Serve this unique and healthy salad as a side dish at dinner, or as a light and tasty lunch or snack. Also, a great salad recipe for a party, BBQ, picnic, or potluck party, since it can be made as you're going out the door!


Click Play to See This 10-Minute Thai Cucumber Salad Recipe Come Together


  • For the Salad
  • 1 English cucumber (or 2 field cucumbers, washed and dried)
  • 1 shallot (minced or 1/4 cup minced purple onion)
  • 2 green onions (finely sliced)
  • 1 fresh red chili (de-seeded and minced, or 1/4 cup diced red bell pepper)
  • 1/2 cup fresh cilantro (roughly chopped)
  • Garnish: 1/4 cup dry-roasted peanuts (roughly chopped)
  • For the Dressing
  • 2 tablespoons fish sauce
  • 1/2 lime (juiced)
  • 1 tablespoon soy sauce
  • 1 to 2 cloves garlic (minced)
  • 1/4 to 1/2 teaspoon cayenne pepper (to taste)
  • 1 1/2 to 2 teaspoons sugar (or more, to taste)

Steps to Make It

  1. Gather the ingredients.

    Thai cucmber salad ingredients
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  2. Cut cucumber in half lengthwise, then repeat with each half until you have a number of long strips. Now slice the other way to create bite-size rectangular chunks. Place in a salad bowl.

    Cut cucumber
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  3. Add the shallot, green onion, chili/red pepper, and cilantro to the salad bowl (keep back a little extra cilantro for a garnish).

    Onions and shallots
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  4. Gather the dressing ingredients.

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  5. Combine the dressing ingredients together in a cup, stirring to dissolve sugar. Taste test it for sweet-sour balance, adding more sugar if it's too sour for your taste. (Note that the dressing will taste quite salty and pungent now, but will be perfect once combined with the salad.)

    Combine dressing ingredients
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  6. Pour dressing over the salad and toss well. To serve, top with chopped peanuts, plus extra coriander. If desired, garnish with a slice of lime. Serve immediately, or cover and refrigerate up to 3 hours.

    Thai cucumber salad
    The Spruce


  • For a vegetarian/vegan version of this recipe, use our vegetarian Thai cucumber salad recipe (Vegan), instead.
  • If serving this salad as the main course, add 1 cup cooked baby shrimp as a protein source.
  • Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (juice from the cucumber). If you want to make it ahead of time, just be sure to re-toss the salad before serving. This salad is best eaten the same day you make it.