Thai Cucumber Salad Recipe – Sesame Ginger & Peanut Crunch

Last Updated on 2 months by Neha Deshmukh

Thai Cucumber Salad Recipe – Sesame Ginger & Peanut Crunch

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing side dish that packs a flavour punch. This Thai Cucumber Salad is exactly that. I first stumbled upon a version of this at a little Thai restaurant near my home, and I’ve been tweaking it ever since to get it just right. It’s seriously addictive – the crunchy cucumbers, the zingy dressing, and those toasted peanuts… oh my! It’s perfect for a hot summer day, a light lunch, or as a vibrant side with grilled anything. Let’s get into it!

Why You’ll Love This Recipe

This Thai Cucumber Salad isn’t just delicious; it’s incredibly easy to make. Seriously, from start to finish, you’re looking at about 10 minutes of prep time. It’s a fantastic way to use up cucumbers, and the combination of sweet, sour, salty, and spicy is just chef’s kiss. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 2 English cucumbers
• ½ red onion
• ¼ cup peanuts
• 2 tablespoons cilantro (coriander leaves)
• 1 Thai red chili
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 tablespoon light soy sauce
• 1 teaspoon Thai ginger (galangal)
• 1 teaspoon sugar
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavour possible:

Sesame Oil Varieties

There are two main types of sesame oil: toasted and untoasted. We’re using untoasted sesame oil here, as it has a more delicate flavour that lets the other ingredients shine. Toasted sesame oil is amazing, but it can be a bit overpowering in this salad.

Thai Ginger (Galangal) – A Unique Flavor

Thai ginger, also known as galangal, has a citrusy, piney flavour that’s different from regular ginger. It’s a key component of Thai cuisine! If you can’t find it, you can substitute with regular ginger, but try to use about ¾ teaspoon to avoid it being too strong.

Thai Red Chilies – Heat Level & Substitutions

Thai red chilies pack a punch! Feel free to adjust the amount to your liking. Remove the seeds for a milder heat. If you don’t have Thai red chilies, you can use bird’s eye chilies or even a pinch of red pepper flakes.

Light Soy Sauce vs. Dark Soy Sauce

We’re using light soy sauce in this recipe for its saltiness and umami flavour. Dark soy sauce is thicker and sweeter, and it’s usually used for colour. It wouldn’t quite work the same way here.

Choosing the Right Cucumbers

English cucumbers (also called seedless cucumbers) are ideal because they have thinner skin and fewer seeds. But if you only have regular cucumbers, you can peel them and remove the seeds before slicing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dressing. In a small bowl, whisk together the sesame oil, lime juice, light soy sauce, minced Thai ginger, sugar, and salt. Give it a good whisk until the sugar dissolves.
2. Now, thinly slice your cucumbers into about ¼-inch rounds. I like to use a mandoline for this, but a sharp knife works just fine too! Then, thinly slice the red onion.
3. In a large mixing bowl, combine the sliced cucumbers and onions. Pour the dressing over them and toss gently to coat everything evenly. You want to make sure every slice gets a little love!
4. Finally, garnish with roasted crushed peanuts, fresh cilantro, and sliced Thai red chilies. Serve immediately for the best crunch. Trust me, you don’t want to let this one sit for too long!

Expert Tips

• Don’t overdress the salad! You want the cucumbers to be coated, not swimming in dressing.
• Toast the peanuts for extra flavour. A quick dry-toast in a pan brings out their nuttiness.
• Taste and adjust the seasoning. Everyone’s palate is different, so feel free to add more lime juice, soy sauce, or chili to suit your taste.

Variations

This salad is super versatile! Here are a few ideas to spice things up:

Spice Level Adjustment

My friend, Priya, loves things really spicy, so I often add an extra chili for her. You can also add a dash of chili oil for an extra kick.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Again, just be sure to check your soy sauce label.

Festival/Summer Picnic Adaptation

I often bring this to summer picnics and potlucks. To prevent it from getting soggy, I keep the dressing separate and toss it with the cucumbers just before serving.

Serving Suggestions

This Thai Cucumber Salad is fantastic on its own as a light snack or side dish. It also pairs beautifully with:

• Grilled chicken or fish
• Thai green curry
• Spring rolls
• Sticky rice

Storage Instructions

This salad is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Keep in mind that the cucumbers will lose some of their crunch over time.

FAQs

Let’s answer some common questions:

Can I make this salad ahead of time?

You can prep the ingredients ahead of time (slice the cucumbers and onions, make the dressing), but I recommend assembling the salad just before serving to maintain the crunch.

What can I substitute for Thai ginger?

Regular ginger is the best substitute, but use a little less (about ¾ teaspoon) as it’s more potent.

How do I adjust the saltiness of the salad?

Start with a pinch of salt and taste. Add more, a little at a time, until you reach your desired level of saltiness. Remember that soy sauce is already salty!

What’s the best way to roast the peanuts?

Dry-toast them in a pan over medium heat for 3-5 minutes, stirring frequently, until they’re fragrant and lightly golden.

Can I use other types of nuts instead of peanuts?

Absolutely! Cashews or almonds would also be delicious.

Is this salad suitable for a side dish with grilled meats?

Definitely! The refreshing flavours of this salad cut through the richness of grilled meats beautifully.

Enjoy! I hope you love this Thai Cucumber Salad as much as I do. Let me know in the comments if you try it and what you think!