Thai Cucumber Salad Recipe

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  • Vegetarian
serves: 4 as a side salad
Skill: easy
Prep: 15 min
Cooking: 5 min


  • 2 cucumber, peeled
  • 4 spring onions or small shallots, thinly sliced
  • 100g (4oz) 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


  • Halve the cucumber length-ways, scoop out the seeds with a teaspoon. Slice diagonally into 1cm (1/2 in) slices. Place in a serving bowl with the onions, bean-sprouts, coriander, mint and cashew nuts.

  • 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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