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Thai Cucumber Salad

Cucumbers in Thai Cucumber Salad

Thai Cucumber Salad uses cucumbers with minced fresh coriander or Chinese parsley and chopped peanuts.


2 cucumbers
2 tablespoons rice vinegar (or 1 tablespoon white vinegar and 1 tablespoon water mixed with 2 teaspoons sugar)
2 teaspoons minced fresh coriander (cilantro or Chinese parsley)
2 tablespoons chopped peanuts


Peel cucumbers, cut in half lengthwise, remove seeds with tip of spoon. Slice cucumber into thin crosswise rounds. Place in cheesecloth-lined mixing bowl, sprinkle with salt, toss to coat well and let stand 15 minutes to one hour. Lift cheesecloth to enclose cucumbers and wring out all excess liquid drawn out by the salt.

Place squeezed cucumbers in serving bowl and toss with remaining salad ingredients. Sprinkle peanuts on top.

Recipe Note

Japanese rice wine vinegar is a good substitute for replacing high-calorie dressings on salads.

Nutrition Information

Recipe makes 4 servings.

Did You Know?

Ulysses S. Grant, soldier and U.S. President, was so passionate about cucumbers that he often made a complete meal of nothing but sliced cucumbers and coffee.

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