This vegan Thai Cucumber Salad is sweet, savory and spicy! Sweet red onions and a flavourful Thai dressing turn plain cucumbers into something fancy. This Cucumber Mint Salad recipe takes less than 10 minutes!
❤️ Why you'll love this recipe
- This Thai Cucumber Mint Salad is quick and easy to make! It's cool, crunchy and refreshing. Adding sweet red onions and a flavourful Thai dressing turns plain cucumbers into something fancy-schmancy, all in less than 10 minutes.
- Fresh and crispy with slightly spicy Thai flavours, this recipe is a great way to showcase cucumbers at any time of year.
- It's particularly handy in the summer when our gardens are overflowing with cucumbers! Try this Kiwi Cucumber Salad with Walnuts and Fresh Mint, tooo!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about some of the ingredients.
- cucumber (Long English): use one or two, depending on their size
- red onion: if you find your onion is too strong, soak the slices in cool water for 10 to 15 minutes then drain.
- fresh mint leaves
And for the spicy Thai dressing, you'll need
- rice wine vinegar: This vinegar has a mild flavour and acidity, ideal for a light Thai salad like this one. Apple cider vinegar would be much too strong for this recipe. Check your label: "seasoned" rice vinegar has both sugar and salt added and wil change the flavour of this dressing considerably.
- sesame oil: regular sesame oil. If you only have toasted sesame oil on hand, use half the amount and increase the amount of olive oil accordingly.
- olive oil
- sweet Thai red chili sauce: adds both sweetness and heat! (affiliate link)
- Slice the cucumbers very thinly (no need to peel them). A mandolin works well for this job. You could also use a sharp knife or a spiralizer if you'd like.
- Next, slice the red onions thinly, leave them in rings, or chopped them finely, you do you!
- Give the mint leaves a rough chop.
- Combine the cucumber slices, onion slices and mint leaves in a small bowl.
- Whisk the dressing ingredients together, then toss with the salad and serve!
🔁 Possible Variations
Like a little crunch to your salad? Garnish your Thai cucumber salad with ¼ cup of finely chopped peanuts.
Like more heat? Add a sprinkling of dried red chili flakes, or a very small amount of finely chopped dried Thai red chili. These are very hot, so start with a tiny amount. You can always add more, but you can't take them away!
👍🏼 Helpful Tips
If you're planning to make this salad a day ahead of time, slice the cucumbers a little thicker or in chunks. While this salad will last for a couple of days in the fridge, the cucumbers do tend to become limp if they'be been sliced very thinly.
Yes! It's vegan and it's also gluten-free.
🍽 Serving Suggestions
⏰ Storage Instructions
Store this cucumber salad covered in the fridge for up to 2 days. After that the cucumbers tend to become limp and lose their crunch.
🗒 More healthy salad recipes
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This recipe was originally published in 2015. It has been updated with new photos and additional information.
Cucumber Mint Salad with Thai Dressing
- 1 large long English cucumber
- ½ small red onion
- 1 small handful fresh mint leaves
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sweet Thai chili sauce , gluten-free
- Slice the cucumber and the red onion very thinly, using either a very sharp knife or a mandoline slicer or a vegetable spiralizer.
- Place in a salad bowl with the mint leaves.
- Whisk together the dressing ingredients and toss together just before serving.