Thai Cucumber Salad

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My Thai cucumber salad recipe is simple but packed with flavors and textures. It is a perfectly fresh summer salad recipe to try!

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A pin that shows the title in the middle with photos of the finished Thai cucumber salad on top and bottom.

One of the great things about trying new recipes is that you never know what will surprise you. This Thai cucumber salad is surprising…in the best way!

here we see a dish full of the Thai cucumber salad recipe ready to be eaten.

This salad recipe is packed with amazing flavors, textures, and fresh vegetables. It’s one of those summer salad recipes that you’ll be reaching for all year long.

You can make this in large batches for a party, family gathering, or light lunch or you can make it in smaller batches to enjoy all by yourself. It’s great either way.

The salad is tossed and ready to be eaten with chopsticks.

One of the things I like to do when making this cucumber salad is sub in whatever fresh veggies I have on hand that I think will go well with the dressing. If you are looking for a way to brighten up your summer menu, give this Thai cucumber salad a try.

Here is what you’ll need to make Thai cucumber salad:

Keep in mind you can totally swap out the veggies for what you have on hand, or add more if you like. You can never have too many vegetables. This is usually what I use as a base for this tasty recipe.

Find the full amounts, nutritional info, and more in the recipe card at the bottom of the post!

Here we have another pin that has the title in the middle and then photos of the finished salad recipe on the top and bottom.

For the dressing we will need crunchy peanut butter, rice vinegar, soy sauce, sunflower oil, garlic, ginger, agave syrup, and the juice of 1 lemon!

For the veggies and rice noodles we’ll be using rice noodles, carrots, red bell peppers, yellow bell pepper, pickled or fresh cucumbers, red chili, fresh cilantro, green onions, cashew nuts, black sesame seeds, and any other veggies or toppings you really enjoy…pickled onions are a great addition as well!

Featured image that shows a bowl full of the Thai cucumber salad with chopsticks ready to be enjoyed.

How to make the dressing for this delicious summer salad recipe:

This Thai cucumber salad comes with an amazing peanut butter dressing recipe. It’s so good you’ll be craving it on all kinds of salads, veggies, etc.

In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.

A close up look at the delicious toppings being added to the noodles in the bowl.

You can always start out by adding small amounts of the ingredients and then add in what you think it needs. I like to cook by taste so stopping to add things here and there is a must in my kitchen!

How to put together your perfect Thai cucumber salad:

Building the perfect Thai cucumber salad is really easy. You can layer everything together, place the veggies on top and drizzle with dressing, or you can toss everything in a large bowl and separate it out.

This photo shows the rice noodles topped with veggies and other fixings and ready to be tossed with dressing and eaten.

If you have picky eaters in your house you could also divide up the noodles and dressing and let everyone top their salad with the perfect variety of prepared vegetables and mix-ins!

In any case, here’s the low down on how to make this incredible dish.

Start by soaking the rice noodles in a bowl of hot water.

Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.

This is a close up look at the bowl full of Thai cucumber salad, ready to be devoured.

Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.

Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.

Looking for other great recipes for the summer?

Here are some of our other favorite summer recipes. You can’t go wrong with any of these amazing pasta salad recipes…no kidding there’s more than ten of them and they’re all unique and fabulous.

This pin image shows the title in the middle in blue letters with the photos of the finished salad in the background.

Another great idea for the summer months is my chicken fajitas hack. You can also use your slow cooker to make the most incredible shredded chicken to use on salads, side dishes, bbq platters, and more!

Printable Thai Cucumber Salad Recipe:

Yield: 4 Servings

Thai Cucumber Salad

Featured image that shows a bowl full of the Thai cucumber salad with chopsticks ready to be enjoyed.

My Thai cucumber salad recipe is simple but packed with flavors and textures. It is a perfectly fresh summer salad recipe to try!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • Dressing Ingredients
  • 1/4 cup crunchy peanut butter
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/2 cup sunflower oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons agave syrup
  • juice of 1 lemon
  • Salad Ingredients
  • 50 g rice noodles
  • 3 medium carrots, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 cup cucumber pickle or fresh cucumber, cut in rings
  • 1 red chili, cut in rings
  • 1 cup packed fresh cilantro, chopped
  • 1/4 cup green onions, green parts only, chopped
  • 1/3 cup cashew nuts
  • black sesame seeds

Instructions

  1. Start soaking the rice noodles in a bowl of hot water.
  2. Peanut Butter Dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
  3. Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
  4. Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
  5. Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 723Total Fat: 56gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 27mgSodium: 1976mgCarbohydrates: 40gFiber: 6gSugar: 14gProtein: 20g

I am not a medical expert. These calculations are provided as a courtesy.

The salad is tossed and ready to be eaten with chopsticks.

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