1. Can I make Thai Cucumber Salad ahead of time?

While it’s best to serve Thai Cucumber Salad fresh to maintain the crunchiness of the cucumbers, you can prepare the dressing and slice the cucumbers in advance. Just remember to add the dressing right before serving to prevent the cucumbers from becoming soggy.

2. Can I substitute fish sauce in the recipe?

Yes, if you're following a vegetarian or vegan diet, you can substitute fish sauce with coconut aminos or soy sauce. Coconut aminos will give a slightly sweeter flavor, but it works wonderfully in the dressing.

3. How can I adjust the spice level of Thai Cucumber Salad?

If you prefer a milder version of this salad, simply reduce or omit the red pepper flakes or fresh chili. On the other hand, if you enjoy more heat, you can increase the amount of red pepper flakes or add fresh sliced chili peppers to the mix.

Thai Cucumber Salad: A Refreshing and Flavorful Side Dish

Name: Thai Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 2 large cucumbers, spiralized or thinly sliced; 1/2 cup fresh cilantro leaves, chopped; 1/4 cup toasted sesame seeds; 2 tablespoons fresh lime juice; 1-1/2 tablespoons fish sauce (use Red Boat brand for Paleo); 1 tablespoon tamari or soy sauce; 1 tablespoon apple cider vinegar; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes; 2 teaspoons sesame oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Description

This Thai Cucumber Salad is a light, refreshing, and flavorful side dish perfect for summer. Made with crisp cucumber noodles and a zesty, spicy Thai dressing, it’s low-carb, keto-friendly, and paleo-friendly. With the addition of cilantro, sesame seeds, and a touch of heat, this salad offers a satisfying combination of textures and flavors.

Ingredients

Scale

2 large cucumbers, spiralized or thinly sliced
1/2 cup fresh cilantro leaves, chopped
1/4 cup toasted sesame seeds
2 tablespoons fresh lime juice
1–1/2 tablespoons fish sauce (use Red Boat brand for Paleo)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a medium bowl, whisk together lime juice, fish sauce, tamari (or soy sauce), apple cider vinegar, garlic, red pepper flakes, sesame oil, salt, and pepper. Set aside.
Spiralize the cucumbers using a spiralizer, or thinly slice them with a mandolin. Transfer the cucumber noodles to a large mixing bowl.
Add chopped cilantro to the cucumbers and toss lightly.
Just before serving, pour the dressing over the cucumber mixture and toss to combine.
Sprinkle with toasted sesame seeds and serve immediately.

Notes

Don’t add the dressing too early, or the cucumbers will release water and become soggy.
For a spicier salad, increase the amount of red pepper flakes or add fresh chili slices.
If you don’t have a spiralizer, you can use a mandolin or a sharp knife to thinly slice the cucumbers.
This salad is best served fresh but can be stored in the fridge for up to a day. Drain any excess liquid before serving again.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 127
Sugar: 3.5g
Sodium: 1,280mg
Fat: 8.3g
Saturated Fat: 1.2g
Unsaturated Fat: 5.1g
Trans Fat: 0g
Carbohydrates: 8.3g
Fiber: 2.9g
Protein: 4g
Cholesterol: 0mg