Thai Cucumber Salad


This cucumber salad recipe is very close to what you'd get at your favorite Thai restaurant. Cucumber, cilantro, and peanuts are tossed in a sweet and tangy vinaigrette with just a hint of heat from jalapeños. This summer salad is always a hit at picnics and potlucks since it doesn't need to be refrigerated.

close up view of Thai Cucumber Salad with peanuts and herbs on a plate
Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins


  • 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices

  • 1 tablespoon salt

  • ½ cup white sugar

  • ½ cup rice wine vinegar

  • 2 medium jalapeno peppers, seeded and chopped

  • ¼ cup chopped cilantro

  • ½ cup chopped peanuts


  1. Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

  2. Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

238 Calories
9g Fat
37g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 238
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 7%
Sodium 1751mg 76%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 10%
Total Sugars 30g
Protein 6g
Vitamin C 10mg 49%
Calcium 48mg 4%
Iron 1mg 6%
Potassium 461mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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