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Thai cucumber salad

Asian Cucumber Salad

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: Serves 2 as a side dish 1x
  • Category: Salad
  • Cuisine: Thai


This fresh-tasting Asian-style Cucumber Salad can be made in five minutes.   The cool crunchy cucumber is enhanced by chilli heat and the sweet-salty dressing.    

I like to eat this kind of salad in January, after the culinary excesses of Christmas and New Year, when its freshness and strong, zesty flavours are especially welcome – as is the fact that it can be thrown together in five minutes!  However, it is just as good on a hot summer day.


  • 1 cucumber
  • Half a fresh red chilli, finely chopped (or 1 teaspoon of dried chilli flakes)
  • 1 clove of garlic, crushed
  • 2 tablespoons of Thai fish sauce 
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • Juice of half a lime


  1. Peel the cucumber to remove the dark green outer skin.  Chop into the cucumber into chunks.  I find the easiest way to do this is to cut the cucumber in half lengthways and then slice each half into 1 cm chunks.
  2. In a glass or ceramic bowl combine the finely chopped red chilli (or dried chilli flakes), crushed garlic clove, fish sauce, soy sauce, sugar and lime  juice.   Do not use a metal bowl as this may react with the ingredients.
  3. Add the cucumber chunks to the ingredients in the bowl and mix well.


This salad can be eaten immediately.  However, I think the flavours improve if it is left in the fridge for several hours.    It also keeps well in the fridge for several days.   

You can make a vegan version of this recipe by replacing the fish sauce with extra soy sauce.

Keywords: cucumber, thai, salad