In this refreshing and flavourful Thai cucumber salad, fresh vegetables and Asian sesame dressing come together to make a refreshing salad with interesting flavours. If you think simple salads are boring give this a try! It might change your opinion! We love Asian food, and Thai food with its bold flavours is always a winner. Whether it is Thai curry, noodles or this basil tofu fry the cuisine has something delicious to please every palette.
What This Thai Cucumber Salad is
Gluten-free, Vegan and VegetarianLight and refreshingLow in caloriesEasily paired with any main dish
Ingredients
The full amount of ingredients and step by step instructions are mentioned in the recipe card below. But here’s what you need to make this cucumber salad with a Thai flavour.
For salad
Cucumbers – English cucumbers, sliced ¼″ thin. Onion – sliced thinly. Peanuts – Roasted and crushed peanuts to add a nice crunch Fresh Herbs – Cilantro or Coriander leaves, Thai Red Chilies (thinly sliced)
For Dressing
Sesame Oil – Sesame oil with its nutty taste adds a great taste. Lime Juice - for a zesty and tangy taste Light soy sauce – This really adds to the flavour of the salad. Originally fish sauce is used but I replaced it with light soy sauce. Rice vinegar – You can either use fresh lime juice or rice vinegar to add tanginess to salad dressing. Thai ginger – Also known as galangal this adds a unique taste to the salad. Thai Red chilli – To add spice (this is optional) Sugar and Salt – To taste.
How to Make Thai Cucumber Salad
Recipe Notes and Tips
If you are wondering to make it in advance. The only way I suggest is keeping dressing and salad ingredients separately and mix when you are ready to eat.If you let the prepared salad sit in the fridge for too long the cucumbers may become soggy. That still tastes nice but l like it when cucumbers are still crunchy so I prefer to consume immediately after preparing the cucumber salad.To make variations you can add other ingredients that are used frequently in making Thai cuisine. Sliced bell peppers, grated papaya, chickpeas, avocado, apples , shredded carrots or cabbage etc all work great as add ons.If you want to make it vegan use gluten-free soy sauce or rice vinegar if you are using that.You can use toasted sesame oil for a strong nutty flavour. You can easily find it in Asian grocery store.
Watch Step by Step Video
Storing Leftovers
You can keep it in the fridge for 3-4 days. Use air tight containers to store crisp veggies and dressing separately. If you have salad that is leftover and cucumber have gone limp you can still use it like pickled cucumbers because that’s how it is going taste once the flavour settles down.
What to serve with your salad
You can make this salad as a light meal or snack by itself. For a full meal or dinner you can pair this with Thai curry noodles or this Thai Basil Tofu, Thai vermicelli bowl , Paneer Satay which makes an excellent vegan lunch or dinner. But I love it so much that I pretty much pair it with any Indian dish and it still tastes great!
More Such Recipes You May Like to Try
Watermelon and Feta saladThai Red curry Noodle Soup Cucumber RaitaVegetarian Thai Red Curry Recipe
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📖 Recipe
