Thai-style Marinated Cucumber Salad


Do you love Thai food as much as I do? I just can’t get enough of it! The flavors are all so fresh.  And bold. And healthy (unless I lose control and order that amazing “Crack Chicken” – listed as Crispy Garlic Chicken on the menu at Buddha Ruksa).  Lose control? Me?! Yep. What can I say? It’s like “crack” to me. On the other hand, I also enjoy a spicy, charred Chicken Satay with that delicious peanut sauce for dipping, little pieces of toast on the side (a Thai-style peanut butter sandwich, right?), and the BEST part – the Thai-style Marinated Cucumber Salad.  I claim the whole little bowl of that delicious goodness all for myself!

Now that I’ve figured out how to do it, I make this salad several times a month.  It’s a yummy and easy side dish with Spicy Korean Grilled Pork, Thai Curry Chicken, Thai Grilled chicken, or Salty, Sweet, Sticky Wings.  Honestly, it’s good anytime!  The cool cucumbers put out the heat of any spicy dish.

Cucumbers are readily available at most times of the year, and I use all types for this recipe, but the little Persian cucumbers I used this time are perfect! They are seedless, the skins are pleasantly edible, and *bonus*: they’re burpless (if that’s an important factor for you). I’m sure that many of you have cucumbers in the garden all ready to pick and they would be the best choice for this salad. Simply slice them up, sprinkle with salt, plop them into a bowl and top with vinegar and sweet chili sauce.  I add a little red bell pepper and cilantro for color, but you can skip that if you’d like.  Cool, vinegar-y, pucker-y goodness.  EnJOY!

Thai-style Marinated Cucumber Salad
Recipe Type: Salad, Side, Vegetable
Author: A Passionate Plate
Serves: 1
Any type of cucumber will work, but if the skin is thick and waxy the cucumber should be peeled. Also, remove all seeds. Sweet Chili Sauce can be found in the Asian foods section at your grocery store, Trader Joe’s, or Asian Specialty markets.
  • 1 cup cucumber, sliced, per person
  • Salt, to taste
  • 1/4 cup rice vinegar
  • 2 Tbsp. Sweet Chili Sauce
  • 1 Tbsp. Red Bell Pepper, sliced thinly (optional)
  • 1 Tbsp. Cilantro, chopped (optional)
  1. Sprinkle the cucumbers with salt, then put them into the serving bowl.
  2. Add peppers and cilantro.
  3. Top with vinegar and chili sauce and stir to combine and coat well.
  4. Chill for at least 30 minutes, or up to 2 hours, stirring every now and then to make sure the cucumbers are soaking in the dressing.



  1. Marie McFadden says:

    Thanks Joy!
    I DO like the taste of the rice vinegar – it brightens up a lot of different things!

    Have a great evening!

  2. Marie McFadden says:

    Quick comment on the cukes 🙂 If they have a tough skin, I use a garnishing tool or the tines of a fork – drawn along the cuke long ways – to help break up/remove a part of that skin. The color is nice in the salads and the pattern is pretty when sliced.

    Also, so I get the right thing – the bottle looks like seasoned rice vinegar – is it that or rice wine vinegar?

    Thanks for all the great recipes, stories and pictures!

    • JoyAldrich says:

      Thanks for the cucumber-striping idea, Marie! You’re right – that does make it look prettier.

      The rice vinegar I use is not seasoned (that usually means sweetened with sugar). I don’t like to duplicate items in my pantry, so I buy Genuine Brewed Rice Vinegar and if I need Seasoned Rice Vinegar, I just add some sugar. I will try to drop my habit of calling it rice wine vinegar to avoid confusion

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