Crunchy Thai Cucumber Salad That’ll Make You Ditch Takeout

Last Tuesday, I was elbow-deep in cucumbers when my neighbor Dave poked his head over the fence. “Smells like a spa over there!” he hollered, and honestly? He wasn’t wrong. The lime zest was practically dancing in the air, mingling with that sharp bite of fish sauce. My kitchen had transformed into this fragrant little oasis that made me forget I was supposed to be watching the Leafs game.

This Crunchy Thai Cucumber Salad became my accidental obsession after a disastrous attempt at pad thai left me with mountains of prepped vegetables and nowhere to go with them.

 

Ingredients

• 2 large English cucumbers (about 1.5 lbs/680g)
• 1/4 cup rice vinegar (60ml)
• 2 tablespoons fish sauce (30ml)
• 2 tablespoons brown sugar (25g)
• 1 lime, juiced and zested
• 2 Thai chilies, minced (or 1 jalapeño)
• 1/4 cup roasted peanuts, crushed (35g)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon sesame oil (15ml)

Step-by-Step Instructions

1. Slice cucumbers into thin ribbons using a vegetable peeler or mandoline.
2. Toss cucumber ribbons with 1 teaspoon salt in a colander.
3. Let drain for 15 minutes, then pat completely dry with paper towels.
4. Whisk together rice vinegar, fish sauce, brown sugar, and lime juice.
5. Add lime zest and minced chilies to the dressing mixture.
6. Combine drained cucumbers with dressing in a large bowl.
7. Drizzle with sesame oil and toss gently but thoroughly.
8. Top with crushed peanuts and fresh cilantro before serving.

Pro Tips & Variations

Texture is everything with this Crunchy Thai Cucumber Salad. Y’all’re gonna want those cucumbers paper-thin for maximum crunch factor. I learned this the hard way after serving thick, chunky pieces that had all the appeal of soggy cardboard.

Spice control: Start with half the chilies and work your way up. My dad nearly cleared the entire Tim Hortons when he bit into my first attempt—apparently, I’d gone a little heavy-handed with the heat that morning.

Make-ahead magic: This salad actually improves after sitting for 30 minutes, but don’t let it go longer than 2 hours or you’ll lose that signature crunch.

Boom!

Storage & Food Safety

Store your Crunchy Thai Cucumber Salad in the refrigerator for up to 4 days in an airtight container. The cucumbers will release more liquid over time, so give it a good stir before serving leftovers. According to FDA guidelines, always keep cold salads below 40°F and never leave at room temperature for more than 2 hours.

For best results, add the peanuts and cilantro just before serving to maintain maximum crunch and fresh flavor.

Nutrition & Serving Ideas

Per Serving (serves 4):

• Calories: 95
• Carbohydrates: 12g
• Protein: 3g
• Fat: 5g
• Fiber: 2g
• Sodium: 890mg

This Crunchy Thai Cucumber Salad pairs beautifully with grilled chicken, sticky rice, or even alongside a simple omelet for brunch. I’ve served it with everything from barbecued ribs to fish tacos—it’s that versatile side dish you didn’t know you needed.

The bright, acidic flavors cut through rich foods like nobody’s business.

FAQs

Can I make this salad without fish sauce? Absolutely! Substitute with soy sauce or tamari for a vegetarian version. You’ll lose some of that authentic umami depth, but it’ll still be delicious.

 

How do I keep the cucumbers extra crispy? Salt them first and let drain—this draws out excess moisture. Pat them bone-dry before adding the dressing, and serve immediately for maximum crunch.

 

What if I can’t find Thai chilies? Regular jalapeños work perfectly fine. Remove the seeds for less heat, or leave them in if you’re feeling brave like I was that fateful morning.

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I’m Sarah, a home cook from Halifax who believes the best recipes come from happy accidents and neighbor conversations. I’ve been sharing comfort food favorites for over 8 years.