READY IN ABOUT 1½ hrs

Asian Cucumber Thai Salad

Read Reviews (32)

"This refreshing salad goes well with fish or chicken. It makes any heavy meal feel lighter with its crisp, light flavors -- definitely a favorite in our family." — Kris10 in CA

Directions

Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 13, 2011

I was missing the tomatoes but otherwise made the recipe as written. Delicious. I was surprised to find this tasted very similar to the dipping sauce the now-closed Thai restaurant by my parents house use to serve with their satay (with more sauce and less veggies). I can't wait to share the recipe with them!

—LIZCANCOOK

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Most Helpful Critical Review

May 17, 2012

Had high hopes but this was just average. Made exactly as stated but used splenda to cut calories. Very healthy salad and it did have good flavor- really didn't need the peanuts. The Thai Cucumber salad from this site is similar and much better.

—danelle

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44 Ratings

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Oct 07, 2009

Very authentic! I modified it for my taste; used 1/4 cup sugar, increased the vinegar, 2 tbsp of fish sauce, thinly sliced jalapenos, and basil. Very good!

—marljong

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Nov 24, 2010

we make this recipe now every time we have thai food. perfect balance for a spicy dish!!!!!

—JAYLEN

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Mar 04, 2011

we went a little lighter on the sugar...but this recipe is simply awesome!

—MattyHam

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Aug 31, 2010

I used 3 regular sized cucumbers and it still made a large bowl. I might swap the cilantro for parsley next time since we aren't big cilantro fans. I wanted to make it as written the first time. I would add more nuts too because it gave it a great unexpected cruch. Perfect amount of spice.

—luv2bme

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Jul 06, 2011

A good choice for school projects. Flavors are different but not scary. Easy for kids to make. Perfect blend of seasonings, try this recipe exactly as written.

—RastaFairyAnn

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Aug 05, 2009

Really great recipe and really easy! I just threw everything together and let it sit for about 30 minutes before dinner. I made it mostly because I didn't have all the fancy schmancy stuff in other similar recipes, and would make it again even if I did have that other stuff. We didn't even use the peanuts or mint, and thought is was really yummy! Thanks!

—Liz S

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Nutrition

Calories
169 kcal
8%

Carbohydrates
30.5 g
10%

Cholesterol
0 mg
0%

Fat
5 g
8%

Fiber
2.8 g
11%

Protein
4.3 g
9%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asian Cucumber Thai Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 169
Calories from Fat: 45

% Daily Value *
Total Fat 5g 8 %
** Saturated Fat 0.7g 4 %
** Cholesterol 0mg 0 %
Sodium 299mg 12 %
** Potassium 514mg 14 %
Total Carbohydrates 30.5g 10 %
Dietary Fiber 2.8g 11 %
Protein 4.3g 9 %
** Sugars 22.6g
Vitamin A 14 %
Vitamin C 23 %
Calcium 7 %
Iron 11 %
** Thiamin 11 %
** Niacin 18 %
** Vitamin B6 11 %
** Magnesium 18 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.