Thai Cucumber Salad
Crunchy cucumber, peanut and chilli with sweet-tart dressing.
Thai Cucumber Salad is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 10 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 10 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are cucumber, shallot and lime. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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140
kcal
4g
Protein
18g
Carbs
6g
Fat
Ingredients
- cucumber2
- shallot1
- lime1
- sugar1 tbsp
- fish sauce1 tbsp
- peanut2 tbsp
- chilli1
Method
- 1Step 1 ~3 min
Slice cucumber into rounds.
- 2Step 2 ~3 min
Whisk lime, sugar and fish sauce.
- 3Step 3 ~3 min
Toss with shallot and chilli; rest 5 min.
- 4Step 4 ~3 min
Top with crushed peanuts.
Per-step times are approximate and based on the total cook time of 10 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Thai Cucumber Salad take to cook?
- From prep to plate, Thai Cucumber Salad takes about 10 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Thai Cucumber Salad vegetarian?
- No — this version contains non-vegetarian ingredients (cucumber, shallot, lime). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Thai Cucumber Salad?
- The headline ingredients are cucumber, shallot, lime. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Thai Cucumber Salad?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Thai Cucumber Salad?
- Thai Cucumber Salad pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.