Thai Cucumber Salad
Try this vibrant and refreshing Thai cucumber salad recipe—a perfect balance of sweet, salty, sour, and spicy flavors. It’s a versatile dish that pairs well with grilled steaks, baked salmon, or chicken.
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 Kung Pao chicken or Korean Beef.
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’s saltiness. Pepper flakes add just enough heat, and a touch of sugar provides a subtle sweetness.
What You’ll Like About This Recipe
- Fresh and vibrant flavor. Lime juice, fish sauce, shallots, and crushed red pepper flakes create a lively dressing that makes the cucumbers taste extra crisp and refreshing.
- Perfect balance of textures. The crisp cucumbers, soft herbs, and crunchy peanuts work together to make every bite interesting and satisfying.
- Customizable seasoning. You can dial the heat up or down, increase the lime for more tartness, or adjust the sweetness easily based on your preferences.
- Quick and effortless. Minimal chopping and a straightforward dressing make this an ideal last-minute side dish for busy nights.
- Pairs with many dishes. The bold, bright flavors complement grilled meats, Thai-inspired dishes, curries, noodles, and anything rich or spicy.
Ingredient Notes
- Mini cucumbers or English cucumber: Crisp and refreshing, with tender skin and few seeds.
- Shallot: Adds a mild, slightly sweet onion flavor to the dressing.
- Fish sauce: Provides umami depth and saltiness; substitute with vegan fish sauce or tamari if needed.
- Lime juice: Adds acidity and freshness—use fresh lime juice for best results.
- Soy sauce: Balances the fish sauce and deepens the umami.
- Garlic and red pepper flakes: Add a flavorful kick—adjust the heat to your liking.
- Sugar: A touch of sweetness rounds out the flavors; sub with honey or agave if preferred.
- Green onions and cilantro: Bring herbaceous freshness and crunch.
- Roasted peanuts: Add crunch and nutty contrast; cashews also work well.
Steps to Make Thai Cucumber Salad
- Whisk the dressing ingredients together to help dissolve the sugar and mellow the shallots, allowing the flavors to blend.
- Prep the cucumbers and herbs, keeping the pieces evenly sized so the dressing coats them uniformly.
- Chill the cucumbers and dressing separately if making ahead; this keeps them crisp and prevents sogginess.
- Toss everything together just before serving to preserve crunch and balance.
- Add peanuts at the last moment so they maintain their texture and don’t soften in the dressing.
Pro Tips
- Slice the cucumbers evenly so they absorb the dressing at the same rate and maintain a consistent texture.
- Chill the cucumbers for extra crunch, especially if preparing the salad ahead of time.
- Adjust the dressing gradually—more lime for tang, more sugar for balance, or more chili flakes for heat.
- Crush the peanuts lightly to add both fine texture and larger pieces for crunch.
- Serve immediately after tossing to keep the cucumbers crisp and the herbs fresh.
Recipe Variations
- Spicy Thai version. Add sliced fresh chilies or a spoonful of chili crisp for extra heat and complexity.
- Creamy peanut dressing. Stir a tablespoon of peanut butter into the dressing for a richer, slightly thicker sauce.
- Herb-heavy salad. Increase cilantro or add fresh mint or Thai basil for a more aromatic finish.
- Cucumber ribbon salad. Use a vegetable peeler to shave long ribbons for an elegant presentation that absorbs more dressing.
- Sweet-savory blend. Add thinly sliced red bell pepper or shredded carrots for more sweetness and color.
Serving Suggestions
- Serve alongside grilled chicken, shrimp, pork, or steak to balance richer flavors with something crisp and light.
- Add a scoop to rice bowls, noodle dishes, or lettuce wraps for cool contrast.
- Pair with curries or stir-fries to cut through creamy or spicy sauces.
- Choose to enjoy it as a refreshing side with summer meals or picnics.
How to Store
- Refrigerate the cucumbers and dressing separately if preparing ahead; combining too early softens the cucumbers. Toss just before serving for best texture.
- Refresh leftovers by draining excess liquid and adding a splash of fresh lime or a few more cucumbers to restore crunch.
Thai Cucumber Salad
This vibrant Thai cucumber salad will liven up any meal, and it’s easy!
Ingredients
For the Dressing
- 1/4 cup shallot, minced
- 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, diced
- 3 green onions, trimmed and thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped, 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!
Nutrition
Calories: 84kcalCarbohydrates: 8gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 824mgPotassium: 182mgFiber: 2gSugar: 4gVitamin A: 230IUVitamin C: 6mgCalcium: 24mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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