There’s something unforgettable about the first time I tasted Thai Cucumber Salad. It was during a sweltering Bangkok afternoon, the kind where the sun hangs low but refuses to budge. A street vendor handed me a small bowl of what looked like a simple salad, and yet, that first bite delivered a flavor explosion—cool cucumbers dancing in a tangy-sweet vinegar dressing, crunchy peanuts echoing the rhythm of the bustling market. Ever since, this dish has been my go-to for heatwaves, summer barbecues, or any time I need a bright, refreshing contrast on the plate.

Thai Cucumber Salad, known locally as Ajad, is a traditional accompaniment to heavier Thai dishes like grilled meats or curries. The balance of cooling cucumber, sour vinegar, a touch of sweetness, and the crunch of roasted peanuts is deeply rooted in Thai culinary philosophy—balancing the five key tastes: sweet, sour, salty, bitter, and spicy. This salad holds its place not just as a side dish, but as a cultural expression of harmony and contrast.

Whether you’re planning a backyard dinner, looking for something light and crisp, or just trying to bring some international flair to your weekly meal prep, Thai Cucumber Salad is as satisfying as it is simple.

Why You’ll Love This Recipe

• Light and Refreshing – A perfect counterpoint to spicy or grilled main dishes.
• Quick to Prepare – Ready in just 20 minutes, with no cooking required.
• Vibrant Flavors – Combines tangy, sweet, salty, and spicy notes in perfect balance.
• Crunchy Texture – Thanks to crisp cucumbers and crushed peanuts.
• Versatile Side – Pairs beautifully with everything from grilled beef to stir-fried rice or noodle dishes.

INGREDIENTS YOU’LL NEED:

• 2 large cucumbers, thinly sliced
• 1/4 cup red onion, very thinly sliced
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/3 cup chopped peanuts (roasted, unsalted)
• 1/4 cup fresh cilantro, chopped
• Optional: 1/4 teaspoon crushed red pepper flakes or sliced Thai chili for heat

How to Make Thai Cucumber Salad

This Thai Cucumber Salad recipe is a breeze to make and doesn’t require any cooking, making it an ideal side dish when your stovetop is already busy or the weather is too hot for extra heat in the kitchen.

Step-by-Step Instructions:

Step 1: Salt and Rest the Cucumbers
Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let them sit for 10–15 minutes. This helps draw out excess water, keeping the salad crisp and flavorful. Afterward, pat them dry gently with a paper towel.

Step 2: Make the Dressing
In a small saucepan, heat rice vinegar and sugar over medium heat just until the sugar dissolves. Stir continuously. Remove from heat and let cool to room temperature. You should end up with a light, slightly syrupy dressing.

Step 3: Combine the Ingredients
In a large bowl, mix the cucumbers, red onions, and cilantro. Pour the cooled dressing over the salad. Toss gently to coat everything evenly.

Step 4: Chill and Let the Flavors Marry
Cover and refrigerate the salad for at least 20 minutes. The longer it sits (up to 2 hours), the better the flavors meld.

Step 5: Garnish and Serve
Just before serving, sprinkle the chopped peanuts and, if using, crushed red pepper flakes or sliced chili on top. Serve cold for the most refreshing experience.

Helpful Tips:

• Use English or Persian Cucumbers for best texture—they’re seedless and have thinner skin.
• Don’t skip salting the cucumbers—it prevents the salad from getting watery.
• Make it your own by adding thinly sliced carrots or radishes for extra color and crunch.
• For nut allergies, swap the peanuts with sunflower seeds or toasted sesame seeds.
• Meal Prep Friendly – Make the dressing and slice the veggies ahead. Just assemble before serving.

Details:

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for dressing)
• Total Time: 20 minutes + chilling
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Vegetarian, Gluten-Free

Notes:

• You can double the dressing and store in a jar for other salads or as a quick marinade.
• This salad is best served fresh but can be refrigerated for up to 2 days.

Nutritional Information (Per Serving):

• Calories: 148
• Fat: 7g
• Carbohydrates: 17g
• Protein: 3g
• Sugar: 9g
• Fiber: 2g
• Sodium: 290mg

Frequently Asked Questions:

Can I use white vinegar instead of rice vinegar?
Yes, but the flavor will be sharper. Add a little extra sugar to balance the acidity if you go this route.

Is this salad spicy?
Not inherently! The heat level is adjustable. Leave out the chili or red pepper flakes for a mild version, or add more for some kick.

Can I make this ahead of time?
Absolutely. Assemble everything except the peanuts and refrigerate. Add peanuts just before serving to maintain their crunch.

Storage Instructions:

Store the salad in an airtight container in the fridge for up to 2 days. Keep the peanuts separate until you’re ready to serve. If left mixed, they may lose their crunch.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other refreshing and flavorful dishes:

• Mango Salad: A Bright and Refreshing Tropical Escape
• Spring Roll Salad
• Cucumber Feta Salad: A Crisp Bite of Mediterranean Summer
• Quick and Easy Salad Bowls for Busy Days

Conclusion:

With its crisp, cooling textures and punchy, tangy flavor, Thai Cucumber Salad brings a breeze of Southeast Asian flair to your table. It’s the kind of recipe that looks humble but delivers maximum impact. Whether you’re pairing it with smoky grilled meats, spooning it alongside spicy rice, or enjoying it solo on a hot afternoon, it’s bound to become a regular favorite in your kitchen.

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