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Thai Cucumber Salad

cucumber slices

A tangy cucumber salad topped with shallots and peanuts is the perfect side to any Asian meal. 

  • Duration
  • Prep Time
  • 4Servings


  • 1/4 cup sugar
  • 1/4 cup water
  • 2 English cucumbers, unpeeled, rinsed, and dried
  • 1 shallot
  • 2 cloves garlic
  • 1⁄4 cup white vinegar
  • Kosher salt
  • Red pepper flakes
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons coarsely chopped dry roasted salted peanuts


1. In a small saucepan, mix sugar and water together and bring to a boil. Cook, stirring, just until sugar dissolves, about 1 to 2 minutes. Remove from heat and let cool for 5 minutes. 

2. While simple syrup is cooling, prepare vegetables: Quarter cucumbers lengthwise and slice to form triangles. Finely chop shallot and mince garlic. 

3. Place cucumbers, shallots, and garlic in a medium bowl. Toss with simple syrup, vinegar, and salt and red pepper to taste. 

4. Sprinkle with cilantro and peanuts. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)