Can I make this Thai Cucumber Salad ahead of time?

Yes, you can prepare the salad ahead of time, but it’s important not to add the dressing until right before serving. This prevents the cucumbers from releasing too much water and becoming soggy. You can store the sliced cucumbers and cilantro in the fridge, then toss with the dressing just before serving.

Is this Thai Cucumber Salad spicy?

This salad has a mild to medium level of spiciness, thanks to the red pepper flakes in the dressing. If you prefer a milder version, simply reduce the amount of red pepper flakes or omit them altogether. For more heat, feel free to add fresh chili peppers or a dash of sriracha.

Can I substitute the fish sauce in this recipe?

Yes, if you are following a vegetarian or vegan diet, you can substitute fish sauce with coconut aminos. It provides a similar savory flavor but without the fish-based ingredients. Just ensure you choose a brand that aligns with your dietary preferences.

What should I serve with this Thai Cucumber Salad?

This Thai Cucumber Salad pairs wonderfully with grilled meats, such as chicken, pork, or beef. It also complements rice dishes, either regular jasmine rice or cauliflower rice for a low-carb alternative. Additionally, it can be served alongside other light salads or used as a refreshing topping for tacos and wraps.

The Best Thai Cucumber Salad – Refreshing & Low-Carb Recipe

Name: Thai Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 2 large cucumbers; 1/2 cup fresh cilantro leaves, chopped; 1/4 cup toasted sesame seeds; 2 tablespoons fresh lime juice; 1 1/2 tablespoons fish sauce (use Red Boat for Paleo); 1 tablespoon tamari or soy sauce; 1 tablespoon apple cider vinegar; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes; 2 teaspoons sesame oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Description

This Thai Cucumber Salad is a refreshing and light side dish, perfect for a low-carb, keto, or paleo diet. The crunchy cucumbers, combined with a zesty Thai dressing made with lime, fish sauce, and sesame oil, create a mouthwatering, vibrant dish that’s easy to make and full of flavor.

Ingredients

Scale

2 large cucumbers
1/2 cup fresh cilantro leaves, chopped
1/4 cup toasted sesame seeds
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce (use Red Boat for Paleo)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Whisk together lime juice, fish sauce, tamari or soy sauce, apple cider vinegar, garlic, red pepper flakes, sesame oil, salt, and pepper in a medium bowl.
Spiralize the cucumbers or slice them into thin rounds using a mandolin.
Transfer the cucumber slices to a large bowl and add chopped cilantro.
Pour the dressing over the cucumbers just before serving and toss to combine.
Sprinkle with toasted sesame seeds and extra cilantro for garnish, then serve immediately.

Notes

To prevent the salad from becoming soggy, don’t add the dressing until you’re ready to serve.
Adjust the level of spice by adding more or less red pepper flakes based on your preference.
This salad is best served fresh, but you can store the cucumbers and cilantro separately from the dressing in the fridge for up to 24 hours.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 127 kcal
Sugar: 3g
Sodium: 755mg
Fat: 8.3g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8.3g
Fiber: 2.9g
Protein: 4g
Cholesterol: 0mg