Go Back
thai cucumber salad featured

Easy Thai Cucumber Salad with Peanuts

This refreshing Thai cucumber salad features crisp cucumbers, jalapeños, and cilantro in a sweet-tangy dressing, topped with crunchy peanuts for authentic flavor.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 0 minutes
Total Time 35 minutes
Servings: 4
Course: Vegetarian & Vegan Salads
Cuisine: Thai
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices
  • 1 tablespoon salt
  • ½ cup white sugar
  • ½ cup rice wine vinegar
  • 2 medium jalapeño peppers, seeded and chopped
  • ¼ cup chopped cilantro
  • ½ cup chopped peanuts

Equipment

  • Cutting board
  • Sharp knife
  • Colander
  • Mixing bowl

Method
 

  1. Toss cucumber slices with salt in a colander and let drain in the sink for 30 minutes.
  2. Rinse cucumbers with cold water, then drain and pat dry with paper towels.
  3. In a mixing bowl, whisk together sugar and rice wine vinegar until sugar dissolves.
  4. Add cucumbers, jalapeños, and cilantro to the bowl and toss to coat evenly.
  5. Just before serving, sprinkle chopped peanuts on top.

Notes

  • For best results, serve immediately after adding the peanuts to maintain their crunch.
  • Store leftover salad in the refrigerator for up to 24 hours, though the cucumbers will continue to release water and soften.
  • For a spicier version, add more jalapeño or substitute with Thai bird's eye chilies.