A Thai cucumber salad, also known as Tam Tang, is a vibrant, refreshing dish. Crisp fresh cucumbers are diced and combined with a sweet, salty, sour, and spicy dressing. The flavors are perfectly balanced, making it a delicious salad to enjoy on its own or with other dishes. I paired the salad with chicken pad Thai, but it would also be wonderful with grilled steaks, baked salmon or tuna, or chicken.
Recipe Variations
- Add shredded carrots for extra color and crunch.
- Use fresh red chile peppers instead of red chili flakes.
- Replace the fish sauce with vegan fish sauce, soy sauce, or tamari.
- Instead of granulated sugar, sweeten the salad with honey or agave nectar.
Thai Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This vibrant Thai cucumber salad will liven up any meal, and it’s easy!
Ingredients
Scale
For the Dressing
- 1/4 cup minced shallot
- 1 1/2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 2 teaspoons sugar
For the Salad
- 6 mini cucumbers or 1 English cucumber
- 3 green onions, trimmed and thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped dry roasted peanuts for garnish
Instructions
- Make the Dressing: In a small bowl, combine the minced shallot, fish sauce, lime juice, soy sauce, garlic, pepper flakes, and sugar; whisk to blend. Taste for seasonings and refrigerate until serving time.
- Assemble the Salad: In a medium serving bowl, combine the cucumbers, green onions, and cilantro. Cover and refrigerate until serving time.
- Serve: Toss the salad with the dressing and chopped peanuts. Garnish servings with more chopped peanuts if desired. Enjoy!
- Prep Time: 10 minutes
- Category: Salads
- Method: Chill
- Cuisine: Thai