Thai cucumber salad recipe

This salad is cool, crisp, sharp, hot and crunchy. Great with grilled fish.

General info

Serves: 4 as a side salad
Preparation Time: 15
Cooking Time: 5


  • 2 cucumber, peeled
  • 4 spring onions or small shallots, thinly sliced
  • 100g beansprouts
  • 1 tbsp coriander, roughly chopped
  • 1 tbsp mint, roughly chopped
  • 25g cashew nuts or peanuts, toasted and roughly chopped
  • 1 tbsp sesame seeds, toasted

For the dressing:

  • 3 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 garlic clove, finely chopped
  • 2 red chillies, deseeded and finely chopped


  1. Halve the cucumber length-ways, scoop out the seeds with a teaspoon. Slice diagonally into 1cm slices. Place in a serving bowl with the onions, bean-sprouts, coriander, mint and cashew nuts.
  2. Place all the ingredients for the dressing in a bowl and whisk together until the sugar has dissolved. Pour over the cucumber, mix well and scatter with sesame seeds.

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