Thai-style Cucumber Salad Recipe -
Thai-style Cucumber Salad Recipe
  • READY IN 25 mins

Thai-style Cucumber Salad

Recipe by  

"This is a great side dish for any kind of grilled and glazed meat. It is also perfect as an entree for a light dinner."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins

    25 mins


  1. Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

The ginger in this recipe makes it irresistible. I know it says to serve 10 minutes after it is prepared. This seems to be important. I prepared it about 1 1/2 hours before I served it. In that time the water had drained from the cucumbers and there was too much sauce, and the sauce was too watery. It was better when I tasted it right after I had prepared it. Excellent mix of flavors.

Most Helpful Critical Review
Jun 25, 2014

The sauce was overpowering and a bit on the tart side. It could have benefited from at least twice the brown sugar and perhaps a little (TBS or two) of water. As a side note: salting the cucumbers does work to get them to release the juices but depending on how much you put on, it can leave a lingering salty taste. Great for normal cucumbers but is offputting when combined with this sauce. I think it would be better to leave the juices and eat the dish quickly. I had some cold cooked chicken which I added. of it.

Aug 21, 2011

Did not have tamarind juice so googled substitute which is 1/4 cup OJ + 2 tbs of lime juice. I like my Thai cucumber salad a little sweeter, so added 1 packet of Splenda. with added sweetner rate 5 stars

Oct 16, 2011

This was fabulous. I accidentally put one and a half tablespoons of brown sugar, so then I just basically doubled/tripled the other ingredients to make up for it. I also ate this immediately, but next time I will salt the cucumbers for an hour or so before mixing with the sauce, so I can refrigerate any leftovers without the cucumbers getting soggy.

Jun 28, 2011

This was good. I omitted the red pepper flakes and added two finely diced Thai chillies because I had them on hand. Lots of HEAT! But very good.

Feb 28, 2011

Excellent! This reminds me of a cucumber salad I used to order at a sushi joint near my old house, only with a lot more zing to it!

Oct 15, 2011

Delicious and authentic. I served it for a group of 8 tonight and it was the first dish to finish. The subtle fish sauce adds so much dimension to the marinade. I will make again.

Jul 17, 2011

This recipe and one of my own for this salad is fantastic. This can go with any kind of dish!


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 223 mg
  • 9%

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

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