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Spicy Thai Cucumber Salad

Spicy Thai Cucumber Salad

offers a refreshingly bright and zesty side dish, perfect for cutting through rich flavors or standing proudly on its own. This quick and easy recipe is your go-to for a burst of authentic Thai taste that’s incredibly satisfying.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large cucumbers (about 2 lbs), thinly sliced (mandoline recommended for uniformity)
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon chili garlic sauce (or more, to taste)
  • 1 clove garlic minced
  • 1/4 cup fresh cilantro finely chopped
  • 2 tablespoons red onion (or shallot), thinly sliced
  • 1 tablespoon toasted sesame seeds (for garnish)
  • pinch optional red pepper flakes for extra heat

Equipment

  • Mandoline slicer (recommended)
  • Large mixing bowl
  • Small bowl or jar with a lid

Method
 

  1. Wash your cucumbers thoroughly. If using English cucumbers or those with very thin skin, peeling is optional. For traditional cucumbers, you may prefer to peel them. Slice the cucumbers thinly and uniformly. A mandoline slicer is ideal for achieving consistent thickness, which is key to even dressing distribution and a pleasant texture. Place the sliced cucumbers in a large mixing bowl.
    4 large cucumbers
  2. In a small bowl or a jar with a lid, combine the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), chili garlic sauce, and minced garlic. Whisk vigorously or shake the jar until all ingredients are well combined and the sweetener has dissolved. Taste the dressing and adjust the chili garlic sauce to your preferred level of spiciness. You can also add a pinch of red pepper flakes here if you desire extra heat.
    1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon chili garlic sauce, 1 clove garlic, pinch optional red pepper flakes
  3. Pour the prepared dressing over the sliced cucumbers in the large mixing bowl. Gently toss the cucumbers to ensure each slice is well coated with the dressing.
    4 large cucumbers
  4. Add the finely chopped fresh cilantro and thinly sliced red onion (or shallot) to the bowl with the dressed cucumbers. Toss again to distribute these ingredients evenly throughout the salad.
    1/4 cup fresh cilantro, 2 tablespoons red onion
  5. For the best flavor, allow the Spicy Thai Cucumber Salad to marinate in the refrigerator for at least 10-15 minutes. This allows the flavors to meld and the cucumbers to absorb the dressing, becoming even more tender yet still retaining their satisfying crunch.
  6. Before serving, give the salad another gentle toss. Sprinkle with toasted sesame seeds for a nutty aroma and visual appeal. Serve chilled as a delicious side dish.
    1 tablespoon toasted sesame seeds

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.