Tangy Thai Cucumber Salad

"My husband made this one, and I like it even better than the one posted I posted some time back. From grouprecipes.com with slight revisions. Cook time includes cooking and marination."
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
Ready In:
1hr 15mins


  • 12 cup sugar, sub. splenda
  • 12 cup rice wine vinegar, sub red wine vinegar
  • 14 cup water
  • 1 tablespoon sambal oelek or 1 tablespoon thai chili-garlic sauce
  • 1 teaspoon salt
  • 1 -2 English cucumber, unpeeled slice thin
  • 14 cup red onion, sliced thin
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped peanuts, garnish, I rarely use it (optional)


  • In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved.
  • Pour warm mixture over prepared cucumbers, onions and cilantro.
  • Refrigerate until ready to eat. At least one hour cooling is best. Longer works too.
  • Just before serving, sprinkle with additional cilantro & peanuts if using.
  • I doubled the amount of cucumber but did not double the vinegar - sugar marinade.

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  1. Wonderful! My daughter wanted Thai for her birthday sleepover and this was perfect with chicken satay. This recipe is just like they make it as our favorite Thai restaurant. I made a double batch and they ate the whole thing! Will definitely make again.
  2. Wonderful recipe! I didn't realize that I was so low on rice vinegar and I only had half of the amount needed for this recipe. I made up the difference with some excellent quality champagne vinegar that I had (very similar taste profile in my opinion) in the cabinet. The salad was delicious! I made a smaller second salad for an elderly neighbor. I added only a tiny bit of sambal oelek since he prefers milder dishes. Since the second salad lacked the wonderful flavor of the sambal oelek, I add a teaspoon of fish sauce to his. That really added a lot of umami goodness to the dish so I went back and added some to the original recipe. Both salads were a hit.
  3. What a great (and easy) accompaniment to asian flavours! I made it almost as directed but substitued 1/2 of the garlic chili sauce for a tbsp of sweet thai chili sauce. We are heat wimps. I can see me turning to this recipe many times over the summer. Thanks!
  4. Made half a recipe for the two of us and turned out great. Just realized I forgot the cilantro and peanuts. I will have to remember that next time.
  5. Only had half of a huge cucumber so just adjusted amounts of the other ingredients. Nice easy quick salad with everything always on hand in the pantry. Thank you for the post :)


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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