Thai Cucumber Salad

This Thai cucumber salad is a wonderful way to prepare summer's cucumber bounty.  Adding sugar soothes the heat from the red chiles. 


10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 30
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 6.8 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 126 mg
Calcium 23 mg


1/3 cup minced shallot
1/3 cup sliced green onions
4 medium cucumbers (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and thinly sliced
2 to 4 small hot red chiles, halved lengthwise, seeded, and thinly sliced (about 1 to 2 tablespoons)
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro


Combine first 4 ingredients in a large bowl. Combine vinegar, sugar, and salt, and stir well. Add to the cucumber mixture, tossing to coat. Stir in the cilantro.

Oriental Bangkok's Thai Cooking School,

Cooking Light

January 1995
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