A Fresh Take on Thai Flavors: My Thai Cucumber Salad with Peanuts
There’s something undeniably satisfying about a dish that’s as simple to prepare as it is bold in flavor. That’s exactly what inspired my Thai Cucumber Salad with Peanuts — a vibrant, crunchy, herb-packed dish that brings together everything I love about Southeast Asian cuisine: brightness, balance, and a little bit of heat.
This salad is a celebration of textures and contrasts. It starts with ultra-thin slices of crisp cucumber and red onion, the kind of base that cools you down on a hot day. Add in some shredded carrot for a pop of color, roasted peanuts for crunch, and a kiss of red chili to wake things up. But what ties it all together is the vinaigrette — a tangy-sweet Thai-inspired dressing that plays beautifully with every single bite.
We’re talking about sweet chili sauce meeting rice vinegar and fresh lime, with the deep umami of soy or fish sauce and a hint of sesame oil to round it out. This isn’t your average side salad — it’s the kind that steals the show.
Of course, what makes this salad special isn’t just the flavor — it’s the fresh herbs. Cilantro, mint, and Thai basil come in at the end like a triple threat, each lending its own note of brightness and aroma. And just before serving, a generous sprinkle of chopped roasted peanuts gives the whole dish that nutty crunch that makes people go back for seconds.
Whether you’re looking to pair it with grilled chicken, shrimp skewers, or just enjoy it on its own as a light lunch, this salad holds its own. And yes — it’s totally make-ahead friendly, as long as you wait to add the herbs and peanuts until the last minute.
The full recipe is simple and approachable — designed to let the ingredients speak for themselves. If you’re craving something refreshing, layered, and deeply satisfying, this Thai Cucumber Salad might just be your new go-to.
A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health. As always, all recipes and opinions remain our own. Visit the Half Your Plate website for more information!
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Thai Cucumber and Peanut Salad
- Yield: serves 4
Ingredients
For the salad
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2 Persian cucumbers (or 1 English cucumber), thinly sliced or ribboned
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1 small carrot, shaved into ribbons (optional but nice)
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1/4 small red onion, very thinly sliced
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1/3 cup fresh herbs (mix of cilantro, mint, Thai basil if you’ve got it)
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1/4 cup roasted peanuts, roughly crushed
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1 red chili or Fresno, thinly sliced (optional, for heat)
For the sweet chili vinaigrette
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2 tbsp Thai sweet chili sauce
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1 tbsp rice vinegar
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1 tsp fish sauce (or soy sauce for veg version)
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Juice of 1/2 lime
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1 tsp toasted sesame oil
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1 small garlic clove, grated or minced
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Pinch of salt
Instructions
1. Make the vinaigrette
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In a small bowl, whisk together sweet chili sauce, rice vinegar, fish sauce, lime juice, sesame oil, garlic, and a pinch of salt.
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Taste and adjust: add more lime for tang, or a splash more chili sauce if you want it sweeter.
2. Prep the salad
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Toss cucumbers, carrots, and onion together in a bowl.
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Pour vinaigrette over and toss well to coat. Let it sit for 5–10 minutes to absorb flavor.
3. Finish & serve
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Add herbs just before serving to keep them vibrant.
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Top with crushed peanuts and sliced chili (if using).
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Optional: drizzle a little extra sweet chili sauce on top for a glossy finish.
Pro Tips
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Want more crunch? Add thinly sliced radish or shredded cabbage.
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Protein add-ons: grilled shrimp, tofu, or cold shredded chicken slide right into this.
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Want to go deluxe? Add crispy shallots or fried garlic on top for extra texture.
- Category: Recipes, Sides, vegetables
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