Cucumber Salad Thai-style



From The Associated Press. If you want to "bulk up" the salad to make it more substantial, you can serve the cucumber mixture over greens: spring mix, mixed greens or similar.


★★★★★ 3 votes

15 Min
No-Cook or Other


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2 large
english cucumbers
jalapeno pepper (i only used 1/3 of a yellow jalapeno)
1 medium
shallot, peeled and sliced thinly
1 Tbsp
soy sauce
1/2-1 tsp
fish sauce (nuoc mam)
2 Tbsp
fresh lime juice (save some of the zest for garnish)
1 tsp
granulated sugar (i used superfine sugar)
2 Tbsp
fresh cilantro or fresh (thai) basil (i used a combination of fresh cilantro, fresh thai basil and a small amount of fresh mint)
1/4 c
salted peanuts, lightly crushed

How to Make Cucumber Salad Thai-style


  • 1Peel the cucumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cucumber halves crosswise into thin slices. A mandoline is best, but a knife is fine. Trim the jalapeno, slice in half lengthwise, then remove the seeds before mincing.
  • 2In a large bowl, combine the jalapeno, shallots, soy sauce, fish sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Taste and adjust if necessary.
  • 3Transfer the mixture to a serving bowl or platter, then top with the cilantro/fresh herbs, peanuts and a garnish of lime zest.

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About Cucumber Salad Thai-style

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegan
Other Tag: Quick & Easy

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