Thai Cucumber Salad

Delicious. We used cashews. Love it!

Perfect proportions for a classic Thai Cucumber Salad. Made it exactly as written, and it came out just like the salad you get at your local Thai takeout.

Very good on a hot day! Took it to a picnic and people liked it and asked about it. But I agree that the dressing is a bit thin. I even reduced the vinegar by half. Like some others, I used Italian noodles (spaghettini). I have bought some udon to make it again, and I think the dressing will work better.

Surprisingly good! Pickle it with the sugar and salt and it comes out very sweet, but great despite a quick pickling time.

This was great! I did not have the correct vinegar on hand, and used apple cider vinegar, and it worked well. It’s very simple, fast, and doesn’t take hours of marinating as some cucumber recipes do.

Loved this salad!! Just like I get at my favorite Thai restaurant. I did add red bell pepper and red onion

This salad is always a hit. Sometimes I add thinly sliced carrots and celery. Leftovers, if any, keep crisp in the refrigerator. Highly recommend!

Love this recipe, have made it over and over again. I just put in less sugar. It is yummy

I love this simple recipe. I am always struggling to use up my cucumbers from my garden. This is a fast, easy and delicious recipe.

too spicy, use less pepper. use 2 cucumbers

This was excellent! I didn’t have fresh cilantro so I used dry. For one person I had try this recipe who hates cilantro she really liked it with dry.

I went to a Thai restaurant recently and was served a small bowl of this salad. It was delicious, so I went on the hunt for a recipe. I mimicked the restaurant’s recipe, using cucumbers, red peppers and red onion. Next time, I may reduce the sugar a bit. I am going to try the recipe as written at some point.

Oh wow. This is a keeper. I followed the recipe (in the video—not beneath it as they are not the same) exactly. Couldn’t find fresh lemon grass but I did find lemon grass purée in a tube. I used 2 tablespoons. Crunchy, not too vinegary or sweet. Can’t wait to serve this at the next family barbecue. I’m eating a big bowl of this scrumptious salad for lunch as I write this review. Good!

I’m not a jalapeno fan so I made this without the pepper and added sliced onion and matchstick carrots. It was great and my husband has requested it tonight while entertaining his boss. I will add to make it just before serving so that the cucumbers don’t shed their water and make it soupy!

Add shredded carrot, use red pepper flakes instead of jalapenos. Drizzle with sesame oil at the very end. Soooo good.

I made this tasty salad to go along with bulgogi. amazing combination. I didn’t make any adjustments to the recipe (first time I always follow the recipe). Going forward I don’t believe I’ll change anything. Very light and crunchy.

I made this for a late summer baby shower where we had pulled pork. Instead of using cole slaw we made this delicious salad. This was a big hit! Everyone loved it. I didn’t use the peanuts due to allergies but no one noticed. This recipe was doubled in size and I added a 1/2 cut red onion to the recipe. We will be making this again very soon. Very easy to make!

Everyone loved it, even those who said they weren’t cucumber fans. Rather than chopped jalapeños I sprinkled red pepper flakes into the dressing and it was very tasty. Definitely will make again!

I really enjoyed this! It was easy to make and tasted very similar to the cucumber salads I’ve had at Thai restaurants. However, the one difference is in the jalepenos. Not sure I’ll add them next time. I personally don’t mind a bit of heat but it threw off the flavor from what I remember and enjoyed about Thai restaurant salads. Still good, regardless.

Fantastic!

Used English cucumbers so I didn’t deseed but did peel. Used Splenda in place of sugar to cut the carbs. Delicious!