Thai Cucumber Salad

READY IN: 15mins
Recipe by Terese

This is a great refreshing salad to accompany any Asian dish.

Top Review by HeidiSue

Great salad, although I did make some changes. I used one large cucumber, but I added one large shredded carrot. I used green onions, 5 of them and one red chille pepper. I seeded the pepper because my dinner was pretty spicy and I wanted the salad to be more mild. I also skipped the shrimp powder and I ommitted the peanuts because I made a peanut chicken curry and thought that would be too many nuts. As far as the dressing goes I followed it exactly as written except I doubled it. However even with the extra carrot doubling it wasn't necessary I had plenty of juice. Everyone LOVED it! I think it is so versatile as far as what veggies you put in and the dressing is perfect!

Ingredients Nutrition

  • 2 cucumbers
  • 3 tablespoons round thin red chilies, sliced with seeds
  • 3 tablespoons chopped red onions
  • 3 tablespoons dried shrimp, ground to a course powder in a mortar and pestle or preferably a food processor (should be about 2 tbs of powder)
  • 3 tablespoons fresh lime juice
  • 1 12 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon peanut oil
  • 14 cup crushed roasted peanuts or 14 cup fried peanuts


  1. Peel cucmbers.
  2. Cut of the ends, cut them in half lengthwise and scrape out the seeds.
  3. Slice them thinly into half moons.
  4. Add the cucumbers to a bowl with the chiles and onion.
  5. Add the ground shrimp, lime juice, fish sauce, sugar and peanut oil; toss well.
  6. Allow to sit or serve immediately sprinkled with the peanuts.

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