thai cucumber salad recipe
The Best thai cucumber salad recipe
I love this recipe because it’s packed with good stuff. The cucumbers are hydrating, the lime gives a zesty kick that’s actually good for you, and the herbs—especially the cilantro and mint—add flavor without any heavy ingredients. My husband swears by it too, though he’ll never admit it because he’s the one who always gets the dressing wrong. But the health part? Yeah, it’s solid. No processed junk, just real ingredients that keep you feeling good without overdoing it. My kids eat it every week now, and I don’t even have to nag them to try new things—they just grab it like it’s their favorite snack. And honestly? It’s a great way to sneak in some veggies if you’re worried about them not eating enough. It’s light, it’s tasty, and it’s always a hit. Plus, it’s got that perfect balance of cool, crunchy, and tangy—no weird flavors, just pure, satisfying bites.
Thai Cucumber Salad (Som Tum)
A refreshing and zesty Thai cucumber salad packed with fresh herbs, crisp vegetables, and a tangy dressing. Perfect for a light meal or side dish.
🥘Ingredients
- 2 large English cucumbers, thinly sliced
- 1 cup shredded carrots
- 1 cup chopped Thai basil or regular basil
- 1 cup chopped Thai bird’s eye chilies (adjust to taste)
- 1/2 cup chopped Thai green beans or regular green beans
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped Thai cucumber (optional)
- 1/2 cup chopped Thai mint or regular mint
- 3 tbsp lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp palm sugar or brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes (adjust to spice preference)
- 1/2 cup water (to thin the dressing)
👨🍳Directions
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1
Prepare the dressing by mixing lime juice, fish sauce, sugar, rice vinegar, minced garlic, grated ginger, red pepper flakes, and water in a small bowl. Set aside. -
2
In a large mixing bowl, combine sliced cucumbers, shredded carrots, chopped green beans, red bell pepper, and chilies. -
3
Gently toss the vegetables with the dressing until well coated. -
4
Add chopped Thai basil and Thai mint to the bowl. Toss lightly to combine. -
5
Let the salad sit for at least 10 minutes to allow flavors to meld. Serve immediately or chill for up to 1 hour before serving.
🔧Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small bowl for dressing
- Salad spinner (optional)
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, add crushed peanuts or toasted sesame seeds.
- Adjust the amount of chilies based on your preferred level of spiciness.
- Use fresh, high-quality ingredients for the best flavor.
- This salad is best eaten fresh and can be made ahead for up to 2 days if stored in an airtight container.
Watch Video Of How Thai Cucumber Salad (Som Tum) Works
❓ Frequently Asked Questions About Thai Cucumber Salad (Som Tum)
What is the main ingredient in Thai cucumber salad and why is it important?
The main ingredient in Thai cucumber salad is cucumber, which forms the base of the dish. It provides a refreshing and crisp texture that balances the flavors of the other ingredients. Cucumbers also add a light, hydrating element to the dish, making it a popular choice in Thai cuisine for its cooling properties.
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Can I substitute regular cucumbers with other types of cucumbers in this recipe?
Yes, you can substitute regular cucumbers with Persian cucumbers or English cucumbers for a slightly sweeter and more tender texture. However, keep in mind that the flavor profile may differ slightly, so adjust the dressing or seasoning to your preference—perhaps adding a bit more lime juice or chili for extra tanginess.
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What are the key components of the traditional Thai cucumber salad dressing?
The traditional dressing typically includes fish sauce, lime juice, garlic, shallots, chili, and sometimes a touch of palm sugar or brown sugar for balance. The fish sauce adds umami depth, while lime juice brightens the flavors. Garlic and shallots provide aromatic warmth, and chili adds heat. The sugar helps mellow the acidity and enhances sweetness.
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How do I ensure the salad remains crisp and fresh after preparation?
To keep the cucumbers crisp, rinse them thoroughly after cutting to remove any bitterness, then pat them dry with a clean towel. Store the salad in an airtight container in the refrigerator and consume within 2–3 days to maintain freshness. If the salad starts to soften, you can refresh it by adding a splash of cold water and letting it sit for 10 minutes before serving.
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Can I make this salad vegan or vegetarian, and if so, what would I replace the fish sauce with?
Yes, this salad can easily be made vegan or vegetarian by replacing fish sauce with soy sauce, coconut aminos, or a vegan fish sauce alternative. For extra umami, you can also add a splash of miso paste or a pinch of nutritional yeast. The dish will still be flavorful while keeping the same refreshing crunch.
