Posted by Calin Denny On August 18, 2021
The Thai Cucumber Salad will wake your mouth up with amazing flavour, and it’s the perfect low-carb side dish for any main dish with Asian flavors.
The flavors that are the trademark of Thai food work well together in this Thai cucumber saladEven if some of the ingredients I used were not originally Thai. This light cucumber salad is the perfect side dish for grilled meat, seafood, or tofu, and I make it a super tasty summer lunch. And all the flavors in this salad will definitely wake your mouth up!
If you love Thai food and cucumbers, I bet you will love this salad as much as I did! This is something I’ve done over and over since I first posted the recipe years ago, and I’m glad you’re getting new photos to encourage you to try it!
What are the flavors of Thai cuisine?
I am a huge fan of Thai cuisine, which is known for dishes that contain a variety of spices, sweet, sour, salty, bitter, and savory (or umami) flavors. Read more about Thai cuisine Let’s see how these flavors are combined in wonderful dishes.
What gives this Thai cucumber salad flavors?
I don’t claim that this salad is authentic Thai, but it does have a good blend of flavors used in Thai cuisine. salad dressing with lemon juice, local monk fruit (referral link) or your favorite sweetener, Green Tabasco sauce (affiliate link), garlic, and umami flavor come from fish sauce (Referral link). This Asian spice (strongly scented but wonderfully flavored) may be an unusual ingredient to some readers, but I wouldn’t do it without it. Be sure to use gluten-free fish sauce if you need the recipe to be gluten-free.
What ingredients do you need for this recipe?
- European Cucumber or Fresh Garden Cucumber
- fresh mint
- chopped peanuts
- Salt and pepper to taste
- Fresh lemon juice, I used mine Fresh and frozen lemon juice
- Fish sauce is preferred Red boat fish sauce (affiliate link) Gluten Free
- local monk fruit (affiliate link) or other local of your choice
- Green Tabasco sauce (continued link) or other hot sauce
- Garlic puree or minced garlic
How to make Thai cucumber salad:
(Scroll down for the full recipe with nutritional information.)
- Cut the cucumber into small pieces. (I made this using European cucumber, garden cucumber, and also baby Persian cucumber, all of which were good. I wouldn’t use waxy cucumber from the grocery store for this salad.)
- whisk lemon juice together, fish sauce (affiliate link), local monk fruit (referral link) or your favorite sweetener, Green Tabasco (affiliate link), and garlic to make the sauce.
- Finely chop the mint or chop the mint leaves into thin slices if you prefer.
- Combine the cucumber pieces and chopped or chopped mint in a bowl, then add the sauce.
- Season to taste with salt and freshly ground black pepper.
- Put a generous amount of chopped peanuts on the salad and serve immediately.
- If the salad yields more than you will eat at one time, I will prepare the ingredients but put them in the refrigerator separately; Then stir-fry as many salad servings as you’ll eat together!
Make it a meal:
More salad ideas with cucumber:
paying off Low-carb cucumber salads to keep you cool Find 25 more interesting salads with cucumbers from Kalyn’s Kitchen! Can you tell me I’m a big fan of cucumber salads!
amounts of power
- 2 European cucumbers or 4 fresh garden cucumbers
- 1/2 cup chopped or sliced fresh mint (measure after chopping)
- 1/4 cup (or more) chopped peanuts
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 1 1/2 tons of fish sauce (see notes)
- 1 1/2 tons of monk fruit sweetener (see notes)
- 1 tsp. Green Tabasco sauce (see notes)
- 1 1/2 tsp. Garlic puree or minced garlic
- Cut off the ends of the cucumber, then partially peel, leaving thin strips of peel in stripes along the length of the cucumber.
- Cut the striped cucumber in half lengthwise, then into 1/2-inch slices.
- Wash and dry the mint, coarsely chop or slice.
- Coarsely chop the peanuts.
- Mix the sauce ingredients.
- Combine chopped mint and cucumber in a plastic bowl, add the sauce and toss several times until the cucumber and mint are completely covered with the sauce.
- Pour into a serving bowl and season with salt and pepper to taste.
- Sprinkle with chopped peanuts and serve immediately.
- If the recipe makes you more than you’ll eat at once, I’ll chop the cucumber, chop the mint, mix the dressing but keep it in the fridge separately and throw as much salad as you like together just before serving.
Amount per service: Calories: 53Total fat: 3.1 gramsSaturated fat: .5gUnsaturated fats: 0 gramsUnsaturated fats: 2.2 gramsCholesterol: 0 mgsodium: 451 mgCarbohydrates: 5.5 gramsthe basic: 1.1 gramssugar: 2.1 gramsprotein: 2.3 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Low carb option and Low blood sugar Choice of food, and with an approved sweetener in place of sugar, this Thai cucumber salad will be perfect for low-carb diet plans, as well as any phase of the original South Beach Diet. (Even if you use sugar, this won’t have much sugar in the serving.)
Find more recipes like these:
Uses salad recipes To find more recipes like these. use the Diet type indicator To find more recipes suitable for a particular eating plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2006, and I’ve been making it literally every summer since then! The images were updated in 2013 and in 2021 the post was updated with more information and the images were improved again.