Thai Cucumber Salad

Name: Thai Cucumber Salad
Total time: 20 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb cucumber, peeled and cut into pieces; 0.25 tsp salt; 0.25 piece small red onion, sliced; 2 tbsp roasted peanuts, chopped; 1 tbsp cilantro, chopped; 2 tbsp sugar; 2 tbsp water; 4 tbsp Thai sweet chili sauce; 1 tbsp apple cider vinegar

A refreshing, crunchy Thai side dish of crisp cucumbers tossed in a signature sweet chili dressing — a perfect balance of sweet, tangy, and spicy, ready in 20 minutes.

20 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

139

Calories

Protein

25g

Carbs

Fat

Scale recipe

3 servings

Original recipe

Ingredients9 items

Produce

🥒cucumber, peeled and cut into pieces1 lb

🧅small red onion, sliced¼ piece

🌿cilantro, chopped1 tbsp

Pantry

🥜roasted peanuts, chopped2 tbsp

🍬sugar2 tbsp

🌶️Thai sweet chili sauce4 tbsp

🍎apple cider vinegar1 tbsp

Spices

🧂salt¼ tsp

Other

💧water2 tbsp

Instructions

1
Add the salt to the prepared cucumbers and mix well.
2
Set the salted cucumbers aside in the fridge for 10 to 15 minutes. Chilling keeps them incredibly crisp with a refreshing snap.
15:00 timer
3
Meanwhile, make the dressing: combine the sugar, water, Thai sweet chili sauce, and apple cider vinegar in a small saucepan.
4
Turn on the heat and simmer to reduce the dressing slightly until it is lightly thickened — this helps it coat the cucumbers better than a thin vinaigrette.
5
Remove the dressing from the heat and let it cool completely.
6
Take the cucumbers out of the fridge and drain the salt water completely to keep them crunchy.
7
Toss the cucumbers and sliced red onions together, then mix thoroughly with the cooled dressing.
8
Top with the chopped roasted peanuts and cilantro, and serve immediately for the best texture.

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CuisineThai