Thai Cucumber Salad is a refreshing and delicious cool salad to add to your summer menus. An easy side dish or perfect snack to keep on hand.
Our garden cucumbers are producing an abundance this year and I'm always on the lookout for more easy cucumber recipes. This cucumber salad is sweet and tangy and makes a great addition to any meal.
- Kosher Salt
- Rice Vinegar
- Toasted Sesame Oil
- Fresh Garlic
- Ground Ginger
- Chili Flakes
- Roasted Peanuts
Step by Step Directions
Thin slice cucumbers and sprinkle with kosher salt.
Toss to coat and place in a colander and set aside for 30 minutes. The salt draws out the extra moisture from the cucumbers and will make a crisp salad.
Mix up the dressing with rice vinegar, sugar, toasted sesame oil, garlic, ginger and chili flakes.
Rinse cucumbers well and pat dry.
Mix the cucumbers in the dressing until well combined. Add cilantro and mix well.
Cover and refrigerate at least 1 hour. Mix well before serving.
Garnish with chopped peanuts if desired.
Simple side dishes that don't requiring cooking are my favorite for hot weather. We will be making this refreshing and delicious cucumber salad on repeat all summer long.
Storage: Thai Cucumber Salad will keep up to 4-5 days in an airtight container in the refrigerator. Ours didn't make it passed day 2, it was a big hit and I am making it again today and using the leftover dressing for the next batch.
How to Store Cucumbers: Store washed and dried cucumbers in the front part of a middle shelf of your refrigerator. Do not store in the back or very bottom of the refrigerator, it will be too cold.
Serving Suggestions: Serve as a side dish for just about any meal or use it to top burgers, hot dogs or sandwiches.
More Cucumber Recipes to Try
Creamy Cucumber Salad is another summer time favorite with a creamy garlic and dill dressing that is so refreshing and delicious.
With our abundance of cucumbers, we are also making batches and batches of Pickle Relish. It's great for burgers, hot dogs, sandwiches and potato salad.
Greek Salad with Roasted Garlic Salad Dressing is a favorite for all of our family get togethers. It's my most requested salad these days.
This Chunky Vegetable Dip is my new go-to appetizer and it's filled with crunchy cucumbers, tomatoes and radishes plus garlic and fresh herbs. A must-try for your next party.
If you are looking for something new to add to your summer cookout menus, give this easy Thai Cucumber Salad Recipe a try.
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 4 cups sliced cucumbers
- 1 tablespoon kosher salt
- ½ cup rice vinegar
- ½ cup sugar
- ¼ teaspoon toasted sesame oil
- 1 garlic clove, grated
- ½ teaspoon ground ginger
- ¼ cup chopped fresh cilantro
- ¼ cup chopped roasted peanuts
- ½ teaspoon chili flakes, minced
- Toss sliced cucumbers with salt, add to a colander and set aside 30 minutes.
- Mix the dressing by adding vinegar, sugar, toasted sesame oil, garlic, ginger and chili flakes to a bowl and whisking until sugar has dissolved.
- Rinse cucumbers well and pat dry.
- Mix the cucumbers in the dressing until well combined, stir in cilantro.
- Cover and refrigerate at least 1 hour. Mix well before serving.
- Garnish with chopped peanuts if desired.
Store cucumber salad in an airtight container in the refrigerator 4- 5 days.
If you have dressing left, slice more cucumbers and mix with the leftover dressing.
Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 492mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g
Nutritional calculations are estimated and may not be accurate.