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overhead shot of thai cucumber salad freshly made in a white plate
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4.34 from 24 votes

Thai Cucumber Salad

This Thai Cucumber Salad is so easy to make! Bold flavored, Asian inspired ingredients come together to make a light, crunchy and delicious salad.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Lunch, Salad
Cuisine: Thai
Keyword: cucumber salad, thai cucumber salad
Servings: 4
Calories: 140kcal



  • 2 English cucumbers sliced 1/4" thin
  • ½ red onion halved and sliced 1/4" thin
  • cup peanuts crushed, roasted
  • ¼ cup fresh cilantro chopped
  • 1-2 Thai chilies sliced thin, optional


  • 2 teaspoon sesame oil toasted or regular
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 clove garlic minced
  • 1 ½ tablespoon sugar granulated
  • ¼ teaspoon salt or to taste


  • Combine Ingredients: Add the salad ingredients to a large salad bowl, reserving 1 tbsp of the crushed peanuts.
  • Make Dressing: Whisk the dressing ingredients together until the sugar dissolves. Pour the dressing into the salad bowl and toss well to coat.
  • Garnish & Serve: Garnish with the reserved peanuts and serve immediately.


  1. Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 2-3 days.


Serving: 1serving | Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 344mg | Fiber: 2g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg