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.
Why You’ll Love It
Quick and easy. Comes together in minutes—just chop, whisk, and toss.
Fresh and bold flavors. A perfect balance of tangy, sweet, salty, and spicy elements.
Versatile side dish. Excellent with Thai mains, grilled meats, seafood, or noodles.
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
- Make the dressing: In a small bowl, whisk together the shallot, fish sauce, lime juice, soy sauce, garlic, red pepper flakes, and sugar. Taste and adjust seasoning. Chill until ready to serve.
- Prepare the vegetables: Dice the cucumbers and slice the green onions. Combine with chopped cilantro in a medium bowl. Cover and refrigerate.
- Toss and serve: Just before serving, pour the dressing over the salad and toss to combine. Sprinkle with chopped peanuts and serve with additional peanuts on top if desired.
Tips for the Best Cucumber Salad
- Use seedless cucumbers like mini or English for the best crunch and texture.
- For extra flavor, chill the salad for 15–30 minutes after tossing with the dressing.
- If prepping ahead, store dressing and salad separately and combine just before serving.
- Add thinly sliced red chilies if you prefer fresh heat over dried pepper flakes.
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.
Serving Suggestions
- Serve with grilled chicken, steak, or baked salmon.
- Pair with Thai classics like Pad Thai, curry, or satay.
- Add to a rice bowl with tofu or shrimp.
- Enjoy as a light lunch or appetizer on its own.
How to Store and Reheat
Refrigerate: Best served fresh, but can be stored in the fridge in an airtight container for up to 2 days. The cucumbers will soften over time.
Make-ahead tip: Keep the dressing separate and toss just before serving to preserve crunch.
Do not reheat: This salad is meant to be served cold or at room temperature.
Thai Cucumber Salad
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
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.
