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Thai-style Cucumber Salad

Michael Alejandro Genao

"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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25 m servings 113 cals
Serving size has been adjusted!
Original recipe yields 2 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 16
  1. 19 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 cucumbe...

Most helpful
Most positive
Least positive

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 ...

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 ra...

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, ...

This salad blows my mind. I do like to salt the cucumbers for about an hour beforehand - pour a bunch of salt on your pile of sliced cukes sitting in a colander over a bowl or sink. (Like...a ...

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.

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!

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.

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

I had a chopped chicken thai salad at a local chain restaraunt that was fab! I wanted to duplicate it, so I created my own and used the dressing from this recipe. I chopped up a whole head of Na...