Thai Cucumber Salad
Cool, crisp, and refreshing, this Thai Cucumber Salad is the perfect balance of tangy, sweet, and slightly spicy. Made with crunchy cucumbers, fresh herbs, and a zesty rice vinegar dressing, it’s a light and flavorful side dish that pairs beautifully with any Thai-inspired meal—or enjoy it on its own for a refreshing bite!
Recipe Steps
Friends introduced me to Thai food back in 1992 when I worked in Chicago, and it quickly became my favorite cuisine. At the time, living in the suburbs, Thai restaurant options were limited (though that’s changed in the last 15 years!).
I’ve had Thai cucumber salad prepared in different ways—some with lettuce (no thanks!), others with green onions instead of red. If you prefer a milder salad, you can skip the jalapeño. While most recipes call for Thai basil, I use regular basil since it’s easier to find. One ingredient you don’t want to substitute is rice vinegar. It’s the secret to the dish’s signature flavor! You’ll find it in the international or “Asian” aisle of most grocery stores. Seasoned rice vinegar also works, but I don’t recommend swapping in other types of vinegar.
However you make it, this salad is always a winner—fresh, vibrant, and so delicious!
Thai Cucumber Salad
Ingredients
- 2 Medium Cucumbers deseeded & sliced
- 4 Tbsps. Sugar
- ½ C Unseasoned Rice Vinegar
- ½ C Cold Water
- ½ Red Onion chopped
- ½-1 Jalapeno deseeded & finely chopped
- ½ tsp. Salt
- 2 Tbsps. Fresh Basil chopped
- ¼ C Fresh Cilantro chopped
Instructions
- Prepare the dressing: In a medium bowl, whisk together the water, rice vinegar, sugar, and salt until fully dissolved.
- Prep the cucumbers: Peel the cucumbers, cut them in half lengthwise, and use a spoon to scrape out the seeds. Slice them into thin half-moons and add them to the bowl with the dressing.
- Chop the aromatics: Dice the red onion and finely chop the jalapeño. Add both to the bowl.
- Slice the basil: Stack the basil leaves, roll them up tightly, and slice them into thin strips perpendicular to the roll (a technique called chiffonade). Add to the salad.
- Add the cilantro: Rinse, dry, and chop the cilantro before mixing it in.
- Combine and chill: Stir everything together and refrigerate for 30–60 minutes to let the flavors meld.
- Serve: Enjoy chilled as a refreshing side dish!
Notes
- Enjoy leftovers the next day before the cucumbers become too soft.
- Rice vinegar can be found in the international or "Asian" aisle of most grocery stores. Seasoned rice vinegar also works, but I don’t recommend substituting other types of vinegar—rice vinegar is the key to this dish’s signature flavor.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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