Thai Cucumber Salad

thai cucumber salad
Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
35 mins
Serves 2 to 4; Makes about 2 1/2 cups

The vegetables in this crunchy, satisfying Thai Cucumber Salad can be tossed together with the tangy rice vinegar dressing a week in advance, leaving nothing more to do before serving than to scatter roasted peanuts and fresh herbs over the top.


  • ½ cup unseasoned rice vinegar

  • 2 tablespoons sugar

  • Kosher salt

  • 1 English cucumber (12 ounces), thinly sliced (2 ½ cups)

  • ½ small red onion, thinly sliced (½ cup)

  • 1 Thai chile, thinly sliced (seeded for less heat, if desired)

  • ¼ cup roasted unsalted peanuts, roughly chopped

  • ½ cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped


  1. Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.

  2. Add cucumber, onion, and chile; toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. Salad can be refrigerated, covered, up to 1 week. Top with peanuts and herbs just before serving.

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