A Thai cucumber salad, Tam Tang, is a vibrant, refreshing dish. Crisp fresh cucumbers are diced with a sweet, salty, sour, and spicy dressing. The flavors are well-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, tuna, or chicken. Or serve it with this coconut curry chicken or another Asian dish, such as Kung Pao chicken or Korean Beef.
The flavorful, garlicky sauce is vibrant, with a delightful blend of flavors. The fish sauce adds umami flavor and a touch of saltiness, while the lime juice adds acidity and brightness. Soy sauce balances the fish sauce with its saltiness. Pepper flakes add just enough heat, and some sugar provides a subtle sweetness.
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.
- Add cashews to the salad instead of peanuts.
How to Store Thai Cucumber Salad
Thai cucumber salad is best eaten when it’s fresh, preferably the same day it’s prepared. It will last in the fridge for a few days, but it will lose its crispness over time. the good news is it’s quick and easy to throw together.
PrintThai Cucumber Salad
This vibrant Thai cucumber salad will liven up any meal, and it’s easy!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Chill
- Cuisine: Thai
Ingredients
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!
