Thai Cucumber Salad

Prep Time
Cook Time
Ready In

"A yummy side salad I like to serve with Thai dishes."

Original recipe yields 3 servings


  • Serving Size: 1 (205.8 g)
  • Calories 96.3
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 342.5 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 1.7 g
  • Sugars - 9.8 g
  • Protein - 1.9 g
  • Calcium - 41.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.1 mg

Step 1

Mix all ingredients except for cucumber together in a bowl.

Step 2

Place sliced cucumber in another bowl.

Step 3

Pour vinegar mixture over cucumbers and mix well.

Step 4

Allow to sit refrigerated for at least an hour before serving to allow flavours to meld.

Tips & Variations

No special items needed.



Loved the flavour of the cucumber in this recipe. This made for a lovely salad on a warm night. I did add just a pinch or so of chilli flakes which complimented the salad really well. Will be making this again on the warmer nights of summer.

review by:
(1 Oct 2015)


Served this great tasting salad along side a lovely Thai stir fry, made for a great weekend Sunday supper! We all love Thai which makes this a great combination at our house! Another added to my salad collection that will be seeing to repeats

review by:
(22 Jun 2013)


I wanted something as a side to my main course which was Linda's Asian Grilled Salmon. This really complimented the fish and was so refreshing, crunchy and full of Asian infused flavors that we love so much. My husband is constantly begging me to make new Asian meals, so this will be used often to accompany them!

review by:
(28 Sep 2012)


Cool and so refreshing! I unfortunately had to leave out the fish sauce as I was unable to buy it here in our small town. But I did take Engrossed's idea and toasted some sesame seeds and sprinkled over the lovely salad. Thank you again for another great recipe! I will be made a lot this summer. Made for the Billboard Recipe Tag.

review by:
(10 May 2012)


Super flavorful healthy refreshing salad! I made it as directed with 1tbsp Splenda brown sugar blend and crushed red pepper flakes in place of the cayenne. I also added some sliced snap peas because I had some on hand. It just occured to me that this would be nice served with some toasted sesame seeds sprinkled on it too. Made for the Billboard recipe tag game.

review by:
(7 May 2012)