Thai Cucumber Salad: Light and Refreshing

Last Updated on August 26, 2025 by Barbara

I remember the first time I tried this Thai Cucumber Salad, it was so refreshing and light. The more I ate it the more I wanted. The crispy, crunchy English cucumber combined with the tangy, sweet, and spicy dressing was simply delicious. I knew I would be making this salad over and over again. This salad will definitely be a treat at your next summer gathering. So whether you’re serving it with grilled meat, seafood, noodles, or rice dishes, this salad brings the perfect punch of flavor to your table.

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If you like this salad then you can also try my creamy cucumber salad, greek salad and Southern chicken salad.

What’s Great About This Recipe

• Quick & Easy – Comes together in under 20 minutes.
• Fresh & Light – A healthy, cooling side dish that never feels heavy.
• Bold Thai-Inspired Flavors – Sweet, salty, tangy, and spicy all in one bite.
• Perfect Make-Ahead – It actually tastes better after chilling for a few minutes!

Ingredients For Thai Cucumber Salad

Let’s take a look at what makes this simple salad so delicious:

• English Cucumber – Crisp, refreshing, and low in seeds. The thin skin means no peeling needed!
• Red Onion – Adds sharpness and color contrast. Thin slices mellow after chilling.
• Scallions – Provide a milder onion flavor and fresh green color.
• Canola Oil – Neutral oil that blends seamlessly into the dressing.
• Fish Sauce – Salty, umami-rich, and classic in Thai cuisine. Adds depth.
• Rice Vinegar – Brings tanginess without overpowering acidity.
• Honey – Balances the vinegar and spice with a gentle sweetness.
• Juice of 1 Lime – Adds brightness and a burst of citrus flavor.
• Sugar – Enhances sweetness and rounds out the vinegar and lime.
• Red Pepper Flakes – Adds a warming heat. Use more or less to your liking.

Substitutions and Variations

Don’t worry if you need to make a few swaps:

• English cucumber: Persian cucumbers or regular cucumbers (peeled and seeded) work too.
• Fish sauce: Try soy sauce for a vegetarian option or coconut aminos for a soy-free version.
• Canola oil: Sub with vegetable, avocado, or light olive oil.
• Honey: Maple syrup or agave nectar make great plant-based alternatives.
• Red pepper flakes: Use fresh chopped chili or sriracha for heat variation.
• Peanuts: chopped peanuts can compliment this salad well.

What you will need

You won’t need much—this is a low-maintenance recipe! Here’s what to have on hand:

• Mandolin slicer or sharp knife (for evenly sliced cucumber and onion)
• Cutting board
• Small mixing bowl (for the dressing)
• Large mixing bowl (for tossing the salad)
• Whisk or fork
• Measuring spoons

Watch me make Thai Cucumber Salad

Watch how to make this Thai Cucumber Salad from start to finish!

Instruction for making Thai Cucumber Salad

Step 1: Making the Dressing!

 In a small mixing bowl, combine the rice vinegar, fish sauce, lime juice, and canola oil.
Add in the honey, red pepper flakes, and sugar. Whisk until the mixture is well blended and emulsified.

Step 2: Preparing the vegetables

Using a mandolin slicer (or sharp knife), slice the cucumber into thin strips. Thinly slice the red onion and scallions.

Step 3: Toss the salad

 In a large bowl, combine the sliced cucumber, red onion, and scallions. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

Step 4: Chill & Serve!

 Let the salad chill in the fridge for 15 minutes to allow the flavors to meld. Serve cold.

Tips & Serving Suggestions

• Make Ahead: This salad holds up well in the fridge for several hours. Just drain any excess liquid before serving if needed.
• Adjust the Spice: Control the heat by adjusting the red pepper flakes or removing them entirely.
• Protein Pairings: Great alongside grilled shrimp, chicken satay, or tofu skewers.
• Add Crunch: Try tossing in chopped peanuts or cashews just before serving for extra texture.
• Fresh Herbs: A sprinkle of fresh cilantro or mint can brighten up the dish even more!

Conclusion

This Thai Cucumber Salad is everything a side dish should be: crisp, flavorful, quick, and refreshing. It balances out spicy mains, adds brightness to grilled meats, and stands on its own as a light, healthy snack or lunch. Once you try it, you’ll want to keep it on rotation all year long.

If you make this recipe, drop a comment below or tag me on social media—I’d love to see your take on it!