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Thai Cucumber Salad with crushed peanuts and chopped chilies on top in a white bowl

Thai Cucumber Salad

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Recipe for Thai Cucumber salad made with sliced cucumbers, red onions, cilantro, mint, peanuts, chili (optional) and a bright rice vinegar dressing.
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Prep Time 10 minutes
Chill time - optional 15 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Cuisine: Asian, Thai
Ingredients Method

Ingredients
  

For the salad
  • 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced
  • ¼ small red onion very thinly sliced
  • ¼ cup chopped roasted peanuts
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 small red chili or Thai bird chili thinly sliced (to taste)
For the dressing
  • 3 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce or soy sauce see notes
  • 1 tablespoon sugar palm sugar or brown sugar preferred
  • 1 teaspoon sesame oil
  • 1 garlic clove finely minced
  • ½ teaspoon grated fresh ginger

Method
 

  1. Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline. If using English cucumbers, there’s no need to peel them.
    Sliced cucumbers and red onion slices in a white bowl
  2. Make the dressing: In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, sugar, sesame oil, garlic, and ginger until the sugar dissolves.
    Rice vinegar dressing in a small white bowl
  3. Combine the salad: In a large bowl, toss together the cucumbers and red onion. Pour the dressing over the vegetables and gently toss to coat.
  4. Let the flavors develop (optional): For the best flavor, let the salad sit for about 10–15 minutes so the cucumbers lightly absorb the dressing.
  5. Finish and serve: Just before serving, add the cilantro, mint, chili, and peanuts. Toss lightly.
  6. Serve chilled or at cool room temperature.
    Two bowls full of Thai Cucumber Salad,, with some chilies and fresh herbs

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