Thai Cucumber Salad

Thai cucumber salad comes together incredibly easily, and is a refreshing side salad to serve with your favorite Thai dishes.

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🥘 Ingredients

To make this salad, you will need cucumbers, red onions and peanuts.

For the dressing we will use fish sauce, rice vinegar, lime juice and agave syrup. You can substitute honey or sugar for the agave syrup. You can also omit the fish sauce to make a vegan cucumber salad.

🔪 Instructions

Slice the cucumber and red red onions finely. Add them to a salad bowl with the chopped peanuts.

Combine fish sauce, rice vinegar, lime juice and agave syrup or other sweetener in a small bowl, then pour the mixture over the cucumbers.

Stir to combine the salad, and serve!

💭 Top tips

• Cucumber salad is definitely best served immediately.
• Use English cucumbers - these have less seeds and are more pleasant to eat.
• Slice or dice the cucumbers however you want! For a more impressive look, you can make cucumber ribbons or spirals with a spiralizer.

🥗 Serving suggestions

This salad is commonly served as a side with Thai food, but can also be enjoyed with other main courses. Here are some of my top picks:

• Vegan green Thai curry
• Thai chicken noodle soup
• Thai yellow chicken curry

🍲 Leftovers

Unfortunately, leftover Thai cucumber salad does not keep very well, as the dressing will make the cucumber soft and unappetizing. I highly recommend eating the salad within 5 hours of preparing it.

📋  Frequently asked questions

Is this recipe vegan? - This can be made vegetarian and vegan by omitting the fish sauce.

Is cucumber salad allergy friendly? - It is gluten free, dairy free, egg free and soy free. The salad contains nuts and fish, both which can be omitted to suit your dietary requirements.

🍴   More easy vegetable side dishes

• Tomato and cucumber salad
• Ratatouille
• Honey sriracha brussels sprouts

Recipe

Thai Cucumber Salad

Thai cucumber salad comes together so quick and easily, and is a refreshing side salad to serve with your favorite Thai dishes.

Created by: Tonje

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Prep Time 5 mins

Cook Time 0 mins

Total Time 5 mins

Course Side Dish

Cuisine Thai

Servings 4

Calories 86 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 cucumber
• ▢ ½ small red onion
• ▢ 3 tablespoon roughly chopped peanuts
• ▢ ½ teaspoon fish sauce
• ▢ ½ teaspoon agave syrup (or honey or sugar)
• ▢ ½ teaspoon rice vinegar
• ▢ ½ lime (juice only)

Instructions

 

• Slice the cucumber and red red onions finely. Add them to a salad bowl with the chopped peanuts.
• Combine fish sauce, rice vinegar, lime juice and agave syrup or other sweetener in a small bowl, then pour the mixture over the cucumbers.
• Stir to combine the salad, and serve!

Notes

Is this recipe vegan? – This can be made vegetarian and vegan by omitting the fish sauce.

Is cucumber salad allergy friendly? – It is gluten free, dairy free, egg free and soy free. The salad contains nuts and fish, both which can be omited to suit your dietary requirements.

Leftovers

Unfortunately, leftover Thai cucumber salad does not keep very well, as the dressing will make the cucumber soft and unappetizing. I highly recommend eating the salad within 5 hours of preparing it.

Top tips

• Cucumber salad is definitely best served immediately.
• Use English cucumbers – these have less seeds and are more pleasant to eat.
• Slice or dice the cucumbers however you want! For a more impressive look, you can make cucumber ribbons or spirals with a spiralizer.

 

Nutrition

Calories: 86kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 62mgPotassium: 195mgFiber: 2gSugar: 3gVitamin A: 54IUVitamin C: 6mgCalcium: 22mgIron: 1mg

Keyword cucumber salad, dairy free, egg free, gluten free, thai side dish

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