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Authentic Thai Cucumber Salad Recipe

Authentic Thai Cucumber Salad (Ajad)

A light, refreshing Thai cucumber salad made with crisp cucumbers, red onion, chili, and herbs tossed in a tangy-sweet vinegar dressing. Perfect as a side dish with satay, curries, or grilled seafood.
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Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Servings: 4 People
Course: Appetizer, Salad, Side Dish
Cuisine: Asian-American, Thai
Calories: 85
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2–3 cucumbers thinly sliced (English or Persian preferred)
  • ¼ cup rice vinegar
  • 2 tbsp sugar (or honey/coconut sugar)
  • ½ tsp salt (or 1 tsp fish sauce)
  • 1–2 Thai chilies, finely chopped (adjust to spice level)
  • ½ small red onion, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh mint leaves, chopped
  • 2 tbsp crushed peanuts (optional, for garnish)

Equipment

  • Large mixing bowl
  • sharp knife or mandoline slicer
  • Cutting board
  • small whisk or spoon (for dressing)

Method
 

  1. Slice cucumbers thinly using a knife or mandoline. For extra crunch, soak in cold water for 5 minutes, then drain.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add chopped chili for spice.
  3. Combine cucumbers, red onion, cilantro, and mint in a mixing bowl.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Garnish with crushed peanuts before serving. Serve chilled for best flavor.

Video

Notes

  • For a vegan version, ensure sugar is vegan-friendly.
  • For more authentic Thai flavor, swap salt for fish sauce.
  • Best eaten fresh, but cucumbers and dressing can be stored separately and combined before serving.