READY IN 45 mins

Thai Cucumber Tomato Salad

Read Reviews (38)

"This is a delicious light summer salad that is a little on the sweet side rather than than the tangy-vinegary side." — Sherriel

Directions

Peel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together.
Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad;mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.

Kitchen-Friendly View

PREP 15 mins
READY IN 45 mins

Footnotes

Cook's Note
You can substitute 1 packet of Splenda for the white sugar.

Reviews More Reviews

Most Helpful Positive Review

Sep 01, 2009

This is a great recipe. I made a few changes because I didn't have all of the ingredients. I put in unrefined cane sugar instead of the white sugar, and I used dried coriander instead of the fresh cilantro. I think what made the recipe special, was the peanuts. It gives the salad this extra bite!

—maggy_t

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Most Helpful Critical Review

Sep 26, 2012

Something's missing, but I don't know what. I made this to accompany a Thai meal. I may make it again to figure out what's missing.

—Rhianna

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55 Ratings

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May 25, 2010

We had a super spicy red curry tonight - and this salad was a great cool-down! I added a little more sugar, otherwise made as written. Thanks for the recipe! :)

—SunnyByrd

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Feb 23, 2011

I followed the recipe exactly. I did not add peanuts since I'm not a huge fan. There's a very mild flavor but it's extremely fresh tasting. I'd make this again for sure. Maybe next time I will use halved cherry tomatoes and chop the cukes into cubes.

—Maggixial

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Jun 01, 2010

This is a really nice cucumber salad variation. I don't care for cilantro, so I substituted parsley. I also used yellow tomatoes and red tomatoes to give it even more color. It was a big hit.

—AMCASTAT

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Jul 19, 2010

So simple and yummy! Even better the next day. I plan to keep a bowl of this in the fridge all summer!

—NICOLE4

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Jul 20, 2010

Amazing!! This is a true Thai salad. The cilantro is a must for this recipe. My 13 month old loved this salad as well, onions and all! Followed this recipe exactly....thanks for sharing! You have to like Thai food in order to love this dish. I will make this forever.

—Shannon

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Jan 05, 2010

A nice cucumber salad that is not overly sweet. The peanuts are a nice addition.

—Marie C.

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Nutrition

Calories
68 kcal
3%

Carbohydrates
8.7 g
3%

Cholesterol
0 mg
0%

Fat
3.3 g
5%

Fiber
1.8 g
7%

Protein
2.6 g
5%

Sodium
57 mg
2%

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

Nutritional Information

Thai Cucumber Tomato Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 68
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 57mg 2 %
** Potassium 321mg 9 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 1.8g 7 %
Protein 2.6g 5 %
Sugars 4.5g
Vitamin A 15 %
Vitamin C 22 %
Calcium 3 %
Iron 6 %
** Thiamin 9 %
** Niacin 13 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 15 %

* 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.