Thai Cucumber Salad
This wake-up-your-mouth Thai Cucumber Salad is perfect as a side dish for any main dish with Asian flavors, and with approved sweeteners it’s a great low-carb salad.
The many flavors that are the trademark of Thai food work together so well in this Thai Cucumber Salad, even if some of the ingredients I’ve used are not authentically Thai. This light cucumber salad is a perfect side dish for grilled meat, seafood, or tofu, and I’d also eat this as a quick main-dish salad for a very flavorful summer lunch. And all the flavors in this salad will definitely wake up your mouth!
The dressing for the salad has lime juice, Monkfruit Sweetener (affiliate link) or your preferred sweetener, Green Tabasco Sauce (affiliate link), and garlic, and the Umami flavor notes come from fish sauce (affiliate link). This Asian condiment (with a strong aroma but fantastic flavor) may be an unusual ingredient for some readers, but I’d never make this without it.
If you like Thai food and cucumbers I bet you’re going to love this salad as much as I did! This is something I’ve made over and over since I first posted the recipe years ago.
What Are the Flavors of Thai Cuisine?
I’m a huge fan of Thai Cuisine, which is known for dishes that contain a balance of spicy, sweet, sour, salty, bitter, and savory (or Umami) flavors. Read more about Thai Cuisine to see how these flavors are combined in amazing dishes.
How to Make Thai Cucumber Salad:
(Scroll down for complete recipe with nutritional information.)
- Cut up cucumbers into bite-sized pieces. (I’ve made this with European cucumbers, garden cucumbers, and also small Persian cucumbers, and all were good. I wouldn’t use waxy cucumbers from the grocery store for this salad.)
- Whisk together the lime juice, fish sauce (affiliate link), Monkfruit Sweetener (affiliate link) or your preferred sweetener, Green Tabasco (affiliate link), and garlic puree to make the dressing.
- You can chop the mint, but my mint leaves were quite large so I sliced them into chiffonade strips.
- Combine the cucumber pieces and chopped or sliced mint in a bowl, then stir in the dressing.
- Season to taste with salt and fresh ground black pepper.
- Top the salad with a generous amount of chopped peanuts and serve immediately.
- This salad doesn’t keep very well, but you probably won’t have any leftovers!
Make it a Meal:
More Salad Ideas with Cucumbers:
Cucumber and Avocado Salad with Lime, Mint, and Feta from Kalyn’s Kitchen
Thai Cucumber Salad from Cookin’ Canuck
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing from Kalyn’s Kitchen
- 2 large European cucumbers or 4 fresh garden cucumbers
- 1/2 cup chopped or sliced fresh mint (measure after chopping)
- 1/4 cup (or more) chopped peanuts
- salt and pepper to taste
- 1/4 cup fresh lime juice
- 1 1/2 T Fish Sauce (see notes)
- 1 1/2 T Monkfruit Sweetener (see notes)
- 1 tsp. green Tabasco Sauce (see notes)
- 1 1/2 tsp. garlic puree (sometimes called ground garlic in Asian food stores)
- Cut ends off cucumbers, then partially peel, leaving thin strips of peel in stripes along the cucumber.
- Cut striped cucumbers in half lengthwise, then in 1/2 inch slices.
- Wash mint, dry well and chop coarsely or slice into strips.
- Coarsely chop peanuts.
- Mix dressing ingredients.
- Combine chopped mint and cucumbers in plastic bowl, add dressing and stir a few times so cucumbers and mint are completely coated with dressing.
- Pour into serving bowl, season with salt and pepper if desired.
- Sprinkle chopped peanuts over and serve immediately.
- This doesn’t keep well; the taste of the mint completely overtakes the other ingredients if it’s refrigerated overnight, so make as much as will be eaten right away. It might work to cut the cucumbers, chop mint, and mix the dressing and keep refrigerated for a few hours, but toss the salad together right before serving.
I like Three Crabs Fish Sauce or Red Boat Fish Sauce (affiliate link), but if you can’t find that I’d look for one that says Thai Fish Sauce. Red Boat Fish Sauce is gluten-free. I would use Monkfruit Sweetener (affiliate link) for this salad, but use your preferred sweetener. If you don't have Green Tabasco (affiliate link) use any spicy hot sauce of your choice.
Recipe adapted from Bon Appetit Magazine, August 2001.
Amount Per Serving: Calories: 86Total Fat: 4.7gSaturated Fat: .8gTrans Fat: 0gUnsaturated Fat: 3.4gCholesterol: 0mgSodium: 603mgCarbohydrates: 9.7gFiber: 1.8gSugar: 3.8gProtein: 3.7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cucumbers are a great low-carb and low-glycemic food choice, and with the substitution of an approved sweetener instead of sugar, this Thai Cucumber Salad would be perfect for any phase of the original South Beach Diet, as well as other types of low-carb and low-glycemic diet plans. (Even if you used sugar, this still wouldn’t have that much sugar in a serving.)
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.