Thai Cucumber Salad Recipe (with Video)

Thai Cucumber Salad Recipe: Craving something fresh, crunchy, and bursting with flavor? Thai Cucumber Salad is your go-to dish. It’s light yet flavorful, refreshing yet tangy, and oh-so-simple to whip up.

Whether you’re throwing together a quick lunch, looking for the perfect side for your Thai dinner, or meal-prepping for the week ahead, this salad checks all the boxes.

In this guide, we’re diving deep into every detail you need—from selecting the right cucumbers to customizing the heat and making that addictively good dressing.

Let’s get into it!

What Is Thai Cucumber Salad?

Thai Cucumber Salad, also known as Ajad, is a popular side dish in Thai cuisine. It features crisp cucumber slices tossed in a tangy-sweet dressing made from vinegar, sugar, and fish sauce, often finished with chili flakes, red onions, and crushed peanuts. Unlike Western-style cucumber salads, this version is bolder, brighter, and packs a punch in every bite.

This salad isn’t just about cooling you down on a hot day. It’s all about balance—sweet, sour, salty, and spicy. That’s the essence of Thai cooking. And what makes this salad extra special is how incredibly easy it is to prepare, yet it feels gourmet. Perfect for both beginners and seasoned home cooks.

Why You’ll Love This Recipe

Here’s why this Thai cucumber salad deserves a spot in your regular recipe rotation:

• Quick & Easy: You can prep this dish in under 15 minutes.
• Healthy: Low in calories, packed with veggies, and naturally gluten-free.
• Versatile: Serve it as a side, starter, or even a light main with added protein.
• Flavor Bomb: Crunchy, tangy, sweet, spicy—this salad hits all the right notes.
• Make-Ahead Friendly: It tastes even better after sitting in the fridge for a bit.

Whether you’re trying to eat clean, spice up your dinner table, or impress guests with something exotic yet easy, this salad has you covered.

Health Benefits of Thai Cucumber Salad

Let’s be honest: not every tasty dish is healthy—but this one totally is. Here’s what you’re getting in each delicious bite:

• Cucumbers are low in calories, high in water content, and packed with hydration and antioxidants.
• Red onions are anti-inflammatory and great for heart health.
• Chilies help boost metabolism and improve circulation.
• Rice vinegar and lime offer vitamin C and digestive support.
• Fish sauce, in moderation, adds umami without extra fat or sugar.
• Peanuts contribute healthy fats and plant-based protein.

So while you’re crunching on this salad, know that you’re also giving your body a nutritious boost.

List of Ingredients You’ll Need

Main Ingredients

• 2 large English cucumbers (or 4 Persian cucumbers)
• 1 small red onion, thinly sliced
• 1–2 red chilies (Thai bird’s eye or red jalapeño), finely chopped
• 1–2 tablespoons chopped fresh cilantro (optional)
• 2 tablespoons crushed roasted peanuts (optional but recommended)

For the Dressing

• 3 tablespoons rice vinegar
• 2 tablespoons granulated sugar (or honey for a healthier twist)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon sesame oil (optional for depth)
• Salt, to taste

Optional Add-ons

• Shredded carrots
• Thinly sliced bell peppers
• Bean sprouts
• Crushed garlic
• Mint or Thai basil
• Diced mango for a sweet twist

How to Choose the Best Cucumbers for Salad

Choosing the right cucumbers is crucial. You want ones that are:

• Firm to the touch – No soft spots or wrinkled skin.
• Thin-skinned – English or Persian cucumbers work best since you don’t need to peel them.
• Seedless or low-seed – Too many seeds can make your salad watery.

Avoid regular garden cucumbers unless you plan to peel and deseed them. You want that crisp, refreshing crunch without the extra work.

Preparation Tools You’ll Need

Here’s a quick checklist of kitchen tools to keep things smooth:

• Sharp chef’s knife or mandoline slicer
• Cutting board
• Small mixing bowl (for dressing)
• Large salad bowl
• Whisk or fork
• Measuring spoons
• Optional: Mortar and pestle for crushing peanuts or garlic

Having the right tools makes your prep faster and more enjoyable.

Step-by-Step Guide to Making Thai Cucumber Salad

Step 1: Prepare the Cucumbers

Wash your cucumbers thoroughly, then pat them dry. Using a sharp knife or mandoline, slice them thinly into even rounds. If you like a slightly more rustic look, slice them on a diagonal.

Pro Tip: If you’re using regular cucumbers, peel them and scoop out the seeds before slicing. Too many seeds can water down your salad and make it soggy.

Place the cucumber slices in a colander and lightly sprinkle with salt. Let them sit for 10 minutes to draw out excess water. Then, pat them dry with a paper towel before adding them to your salad bowl.

Step 2: Make the Dressing

In a small bowl, whisk together:

• 3 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sesame oil (optional)

Whisk until the sugar completely dissolves. This dressing is the heart of the dish—tangy, sweet, salty, and slightly funky from the fish sauce. If you’re not into fish sauce, soy sauce is a good substitute, though it changes the flavor slightly.

Taste the dressing. Want it sweeter? Add a bit more sugar. Too tangy? Add a splash more lime. Adjust to your liking.

Step 3: Combine Ingredients

Place your prepared cucumbers in a large mixing bowl. Add the thinly sliced red onions and chopped red chilies.

Pour the dressing over the vegetables and toss gently until everything is well coated. You want each cucumber slice to soak up that bright, tangy flavor.

Optional: Add in crushed peanuts and chopped cilantro. These bring texture and freshness to the dish, but you can totally skip them if you prefer a simpler version.

Step 4: Toss and Chill

Once everything is mixed, let the salad rest in the fridge for at least 15–20 minutes. This gives the cucumbers time to marinate and absorb all the amazing flavors.

You’ll notice that the longer it sits, the better it tastes. Just don’t wait too long—this salad is best enjoyed the same day while the cucumbers are still crisp.

Step 5: Serve Fresh

Serve your Thai cucumber salad cold, either as a side to your favorite Thai dishes like Pad Thai, grilled chicken, or spring rolls, or enjoy it on its own as a refreshing snack.

Garnish with extra peanuts, herbs, or a dash of chili flakes if you like it hot.

Tips for the Best Thai Cucumber Salad

Want your Thai cucumber salad to go from good to amazing? Here are a few tried-and-true tips to keep in mind:

• Salt and drain the cucumbers: This is a game-changer. Salting cucumbers before mixing helps remove excess moisture so your salad stays crisp and doesn’t turn watery.
• Use fresh herbs: Cilantro, mint, or Thai basil add that burst of freshness. Don’t use dried herbs here—they just won’t give you the same punch.
• Chill before serving: Letting the salad sit in the fridge for 15–30 minutes allows the flavors to really meld. It also gives the cucumbers that cool, refreshing bite.
• Adjust sweetness and tang: Taste your dressing before pouring it in. Thai food is all about balance—sweet, sour, salty, and spicy should all play well together.
• Don’t overdo the fish sauce: While it’s crucial for umami flavor, a little goes a long way. If you’re unsure, start with less and add more to taste.

By following these tips, you’ll make a cucumber salad that tastes just like the ones served in authentic Thai restaurants—if not better!

Customizing Your Salad

One of the best parts about Thai cucumber salad? It’s super customizable. You can tailor it to your dietary needs or make it heartier for a main course.

Add Protein (Chicken, Shrimp, Tofu)

Want to turn your salad into a full meal? Toss in a protein! Here are some ideas:

• Grilled chicken: Thinly sliced and seasoned with Thai spices.
• Shrimp: Lightly sautéed or grilled for a seafood twist.
• Tofu: Cubed and pan-fried until golden for a satisfying vegetarian option.

Protein not only makes the dish more filling but also pairs beautifully with the bright dressing.

Make It Vegan

Thai cucumber salad is super easy to make vegan. Just swap out fish sauce for:

• Soy sauce (for a milder flavor)
• Tamari (for a gluten-free option)
• Coconut aminos (slightly sweet and soy-free)

Also, skip the traditional toppings like dried shrimp or fish-based condiments if using them. Add more herbs, roasted peanuts, or even avocado for a plant-powered punch.

Spice Level Adjustments

Not everyone’s spice tolerance is the same. Good news? You can totally control the heat.

• Mild: Skip the chili or use a small amount of red bell pepper for color without the heat.
• Medium: One Thai chili (or half if you’re sensitive).
• Hot: Two or more Thai chilies, seeds included.

The spicier the chili, the more heat you’ll get. If you’re unsure, add gradually and taste as you go.

Common Mistakes to Avoid

Even simple recipes can go sideways if you’re not careful. Here are common mistakes to steer clear of:

• Not draining the cucumbers: This can lead to a soggy salad. Always salt and drain them first.
• Overpowering the dressing: Balance is key. Don’t overdo the fish sauce, sugar, or lime juice—taste as you go.
• Serving it immediately: The flavors need time to mingle. Let it chill for at least 15 minutes before serving.
• Skipping the herbs or toppings: Garnishes like crushed peanuts, cilantro, or mint add texture and brightness. Don’t skip them if you can help it.
• Using old cucumbers: Freshness matters. Limp or overly seedy cucumbers won’t give you the crunch or flavor you’re aiming for.

Avoid these and your salad will be restaurant-worthy every time.

Storage and Meal Prep Tips

Want to make your Thai cucumber salad ahead of time or store leftovers? Here’s how to keep it fresh and tasty:

• Short-Term Storage: Store the salad in an airtight container in the fridge for up to 2 days. The cucumbers will lose some crunch, but the flavors deepen.
• Keep components separate: For meal prep, store the dressing separately and mix just before serving to keep everything crisp.
• Avoid freezing: Cucumbers don’t freeze well. They become mushy when thawed, so it’s best enjoyed fresh.

If you’re prepping for a dinner party, you can slice cucumbers and prep the dressing a few hours in advance. Just combine before serving.

What to Serve With Thai Cucumber Salad

This salad pairs perfectly with many Thai or Asian-inspired dishes. Here are some great combos:

Main Dishes:

• Pad Thai
• Grilled Thai Chicken (Gai Yang)
• Sticky Rice with BBQ Pork
• Thai Green Curry or Red Curry
• Spring Rolls or Summer Rolls

Sides & Snacks:

• Jasmine or coconut rice
• Fried tofu with dipping sauce
• Satay skewers

It also makes a great stand-alone light lunch, especially when topped with some grilled tofu or shrimp.

FAQs about Thai Cucumber Salad Recipe

1. Can I make Thai cucumber salad ahead of time?

Yes! You can make it a few hours in advance. For best texture, keep the dressing and cucumbers separate until just before serving.

2. What if I don’t have fish sauce?

You can substitute fish sauce with soy sauce, tamari, or coconut aminos for a vegan version. The flavor will be slightly different but still tasty.

3. How do I keep the cucumbers from getting soggy?

Salt and drain the cucumber slices for 10–15 minutes before assembling the salad. This removes excess moisture and keeps them crisp.

4. Is Thai cucumber salad spicy?

It can be! The spice level depends on how many chilies you use. Feel free to adjust it to your taste—mild, medium, or fiery.

5. Can I use other vegetables in this salad?

Absolutely. Try adding thinly sliced carrots, bell peppers, or bean sprouts for extra crunch and color.

Conclusion

Thai cucumber salad is everything you want in a side dish—crunchy, tangy, fresh, and packed with flavor. It’s the kind of recipe you’ll come back to again and again, whether you’re planning a casual lunch, a Thai-inspired dinner, or a quick healthy snack. With simple ingredients and a step-by-step process, it’s nearly impossible to mess up. And once you master the basic version, the possibilities for customization are endless.

So grab those cucumbers, whip up that bold dressing, and treat yourself to a dish that’s as refreshing as it is delicious. Trust us—this salad’s going to be your new obsession.