This is my delicious and refreshing Thai cucumber salad recipe. So light and tasty that it pairs well with any dish!
I have a not so nice memory of cucumbers. Years ago, when I was between the ages of 13 and 15, we were at our summer home in New Hampshire. Our next door neighbors convinced us to go and raid someone’s garden.
Which we did. Thankfully all of us showed restraint and we didn’t take a lot of the bounty, but I did feel bad about it. In fact, it’s one of those cringe moments that I have.
You know what a cringe moment is? It is something that your mind revisits and you instantly feel bad about it and cringe inside.
Taking those vegetables is a major cringe moment for me. I remember standing there with a cucumber in one hand and a tomato in the other. I stood there alternating biting into first the cucumber and then the tomato. Also, I remember feeling bad the whole time but apparently not bad enough to stop finishing off those two veggies.
I remember the cucumber seemed extra delicious. So crunchy and refreshing. But that could have been because I’d never had a whole cucumber to myself.
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How to make Thai cucumber salad
Here are the ingredients: a honking English cucumber, ginger paste, garlic paste, rice vinegar, toasted sesame oil, maple syrup and sesame seeds.
Just a quick note about the ginger and garlic pastes! These pastes are my new favorite things. Soooooo easy and fun to use! I bought both of mine from the local grocery store, where they’re usually located above the fresh herbs like dill, etc.
Let’s get started
I use my handy dandy food processor and put the slicing attachment in it. I use the second to thinnest setting. The English cuke is so big, I couldn’t fit it in the hopper so I had to cut it in half vertically.
Here it is all sliced nicely.
Time to put together the dressing. I get my shallow stainless steel mixing bowl and a whisk.
I add ¼ cup rice vinegar, 2 teaspoons maple syrup, 1 tablespoon sesame oil, ¼ teaspoon salt, ½ teaspoon garlic paste (or 1 cloves crushed), ¼ teaspoon ginger paste (or ⅛ teaspoon ground ginger), sesame seeds and sprinkling of red pepper flakes.
Next, I whisk the ingredients together until they are combined and add the cucumber to the dressing. I stir the cucumber until it’s coated with that delicious dressing.
I usually eat this salad a few hours after I make it. You can eat it right away but the longer it sits, the better the flavors meld together! Just know that the cucumber is a watery vegetable, so the longer it sits it will release its juices. But that is not a bad thing, trust me.
I hope you enjoyed this recipe. Christopher loves this salad. So do I.
So. Do. I.
Please feel free to leave me a comment to tell me one of your cringe moments.
And as always, may all your dishes be delish.
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Thai Cucumber Salad
- 1 English cucumber sliced thinnly
- ¼ cup rice vinegar
- 1 tablespoons toasted sesame oil (I used one)
- 1 ½ tablespoons sesame seeds
- ¼ teaspoon salt
- 2 teaspoons maple syrup
- ½ teaspoon garlic paste or 1 clove crushed garlic
- ¼ teaspoon ginger paste or ⅛ teaspoon ginger powder
- Shake of red pepper flakes
- Slice cucumber and set it aside
- In a mixing bowl add the remaining ingredients and whisk them together
- Add the cucumber to the bowl and mix it so all the cucumber is covered