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    You are in: Home / Recipes / Thai Cucumber Salad Recipe
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    Thai Cucumber Salad

    Thai Cucumber Salad. Photo by JustJanS

    1/1 Photo of Thai Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    VictoriaL's Note:

    This is a spicy, refreshing salad that's perfect served on a hot summer evening with garden-fresh veggies. It's easiest to use a mandoline to slice the veggies, but a sharp knife and patience will do quite well, also!

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    Units: US | Metric


    1. 1
      Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
    2. 2
      Season with salt and pepper.
    3. 3
      Trim the ends from the cucumber.
    4. 4
      Split lengthwise in half.
    5. 5
      Slice very thinly.
    6. 6
      Toss into the dressing.
    7. 7
      Halve the red pepper vertically, core and remove seeds and white membranes.
    8. 8
      Slice the pepper, horizontally, into very thin strips.
    9. 9
      Add to the dressing and toss.
    10. 10
      Peel the carrot and trim off ends.
    11. 11
      Slice diagonally into very thin slices.
    12. 12
      Add to the rest of the salad.
    13. 13
      Peel the onion and cut in half horizontally.
    14. 14
      Then slice vertically into very thin strips.
    15. 15
      Add these to the bowl and toss everything together until well mixed.
    16. 16
      Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
    17. 17
      Transfer to a serving bowl.
    18. 18
      Sprinkle cilantro (if used) and peanuts over top.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 30, 2014


      I made this salad to go in spring rolls with brown rice noodles, chopped roasted peanuts, spinach, and red cabbage. It was absolutely delightful all together. My only tinkering was to add some sesame oil, a touch of oyster sauce, and used a fresno chile instead of a jalapeno. It had a pleasant bite from the pepper and a nice acidic tang overall. The sesame oil seemed to help meld the flavors on another level, IMHO. This is a great, light salad that could easily accompany any Thai or endless other Asian and/or summery dishes. Especially give this a try with garden veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2011


      Oh, this was SO good! I made an 8x recipe to take to a large outdoor party (my neighbor has tons of sweet, crisp cukes in his garden) and kept the salad in a large bowl placed in an even larger bowl of crushed ice since it was an outdoor party and the temps were over 90 degrees. This was the second side to disappear from the buffet table (out of about 14 or 15 dishes) and I received tons of compliments on it. The flavors were awesome, tart/sweet dressing with the crunch of the cukes and carrots and peanuts. I'm so glad that I chose this particular recipe to make! :) Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2010


      Very good (unique) salad, but make sure you taste the cuke first-- if the peel is bitter then the salad will be as well (in that case, peel it before slicing). And, really, the cilantro is NOT optional! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Thai Cucumber Salad

    Serving Size: 1 (145 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.1
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 129.1 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 2.5 g
    Sugars 5.0 g
    Protein 4.3 g

    The following items or measurements are not included:

    rice wine vinegar

    lime zest

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