Kitchen notes · a little help before you start
Thai Cucumber Salad
Crunchy cucumber and roasted peanuts make this salad a refreshing thing to tuck into. The lime dressing has a salty, sweet edge, with optional chilies for a little fire. Give the bowl a good toss and enjoy it while the cucumber still has that fresh snap.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- Thai · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Save some peanuts
Reserve a tablespoon of crushed peanuts before combining the salad ingredients, ready for the final scattering.
2. Dissolve the sugar
Whisk the dressing until the sugar has dissolved before pouring it over the cucumber mixture.
3. Toss the whole bowl
Give the salad a thorough toss after adding the dressing so the sliced cucumber is well coated.
Get to know the ingredients
English cucumber slices
Slice the English cucumbers a quarter inch thick before they go into the salad bowl.
Roasted peanuts
Use crushed, roasted peanuts, with most mixed into the salad and the reserved portion kept for garnish.
Optional Thai chilies
Thinly slice the Thai chilies if you're including them; they're optional in this cucumber salad.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Thai Cucumber Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Scatter and serve
Finish the dressed salad with the reserved peanuts and take it straight to the table.
A little more help as you go
Cover leftover salad
Cover the bowl with plastic wrap or transfer leftovers to an airtight container before refrigerating.
Prepare the onion
Halve the red onion and slice it as thinly as specified before combining it with cucumber.
A few questions you might have
Can the sesame oil be toasted?
Toasted or regular sesame oil are both listed for whisking into the lime and fish sauce dressing.
How long can leftovers stay in the fridge?
Keep the salad covered or in an airtight container in the refrigerator for two to three days.
Does the cilantro go on at the end?
Chopped cilantro is part of the salad mixture. The reserved crushed peanuts are the final garnish.
Should I cook the garlic first?
The minced garlic belongs in the whisked dressing; there's no cooking stage for this salad.
Is the lime juice added separately to the cucumbers?
Whisk it with the other dressing ingredients first, then pour the completed dressing over the salad.
Any more cooking tips?
Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 2-3 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
