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Thai Cucumber Salad

This Thai cucumber salad is an easy, quick recipe to make with curries, Thai noodles, BBQ, and more. Refreshing, crunchy, and delicious!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Thai
Servings 4


Cucumber Salad

  • 5 small Persian cucumbers
  • 1 Thai bird's eye chili (or serrano), sliced
  • 1 small shallot, thinly sliced


  • 1/4 cup unseasoned rice vinegar
  • 2 tbsp sugar
  • 1 garlic clove, minced
  • Salt and pepper, to taste


  • Slice cucumbers in half lengthwise. Scrape out seeds. Slice into thin rings. Combine with sliced bird's eye chili and shallot. Set aside. Whisk dressing ingredients together. Pour over cucumber salad. Marinate for about 30 minutes - 3 hours before serving.


Add grated carrots and chopped, roasted peanuts for a little crunch.
For a less spicy version, use about 1/4 red bell pepper, sliced, instead of a chili.
I recommend marinating it for about two or three hours before serving it. If you marinate it for too long, it will get very vinegary. To save leftovers, discard the marinade.


Serving: 1scoopCalories: 34kcalCarbohydrates: 8.8gProtein: 0.5gFat: 0.1gSodium: 2mgPotassium: 81mgFiber: 0.2gSugar: 6.6gCalcium: 10mg
Keyword cucumber, easy recipe, side dish, thai, vegetables
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