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Thai cucumber salad with fresh ingredients served in a bowl, perfect for hot days.

Thai Cucumber Salad

A refreshing and vibrant salad featuring crunchy cucumbers, tangy dressing, and the perfect combination of flavors and textures.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers English cucumbers can be used for a sweeter flavor.
  • 1/4 cup Red Onion, thinly sliced Shallots are a perfect milder substitute.
  • 1/2 cup Cherry Tomatoes, halved Grape tomatoes work great too!
  • 1/4 cup Fresh Cilantro, chopped Parsley is a fantastic substitute.
Dressing Ingredients
  • 1/4 cup Rice Vinegar Apple cider vinegar can serve in a pinch.
  • 1 tablespoon Sugar Honey or agave syrup are wonderful alternatives.
  • 1 tablespoon Soy Sauce Tamari or coconut aminos cater to gluten-free diets.
  • 1/2 teaspoon Chili Flakes, optional Fresh chili can be used for more intensity.
  • Salt To taste, enhances all existing flavors.

Method
 

Preparation
  1. Slice the cucumbers in half lengthwise, then slice them into thin half-moons.
  2. In a large bowl, combine the cucumber, red onion, cherry tomatoes, and cilantro.
  3. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, chili flakes, and salt until the sugar dissolves.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Let it sit for 5-10 minutes before serving for the flavors to meld.

Notes

Use cold cucumbers for extra refreshing crunch. Customize with additional vegetables like bell peppers or avocados for more variety. Consider adding grilled shrimp or chicken for a more filling meal.