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5 from 1 vote

Thai Cucumber Salad

Made with an addictive Thai inspired relish, this easy and versatile Thai Cucumber salad is salty, sweet, spicy and a little sour. 
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Asian
Servings: 2
Calories: 223kcal
Author: Nancy Buchanan


  • For the Relish:
  • 2 shallots minced
  • 1 serrano chile minced with seeds removed
  • 1 inch fresh ginger peeled and minced
  • Juice of 1 1/2 limes about 3 Tablespoons
  • 2 Tablespoons fish sauce
  • 1 1/2 tsp. dark brown sugar
  • For the Salad:
  • 4 persian cucumbers
  • 1/4 cup Tablespoons chopped fresh cilantro
  • 2 Tablespoon shredded fresh mint
  • 1 Tablespoon shredded coconut
  • 2 Tablespoons chopped roasted peanuts


  • For the relish - combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
  • For the salad: thinly slice the cucumbers using a mandoline or a vegetable peeler.
  • Add 3 Tablespoons of the relish to the cucumber and toss. Taste and add more of the relish if needed/desired.
  • Divide the cucumber between two plates. Garnish with cilantro, mint, coconut and peanuts. Serve.


Calories: 223kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 1442mg | Potassium: 1086mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1005IU | Vitamin C: 22.3mg | Calcium: 132mg | Iron: 2.6mg