For an extra layer of flavor, try using rice vinegar instead of white vinegar. A mandoline slicer makes quick work of the cucumbers and onions, ensuring uniform thinness. If you're short on time, you can enjoy this salad after just 30 minutes of chilling, but the flavor will be even better with a longer marinade. This salad pairs beautifully with grilled meats, stir-fries, or even as a refreshing addition to tacos.
Sweet and Tangy Thai Cucumber Salad
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS124
A symphony of sweet, tangy, and refreshing flavors, this Thai Cucumber Salad is the perfect palate cleanser alongside vibrant and spicy dishes. Crisp cucumbers and pungent red onions are tamed in a delicate balance of sugar, vinegar, and salt, creating a cooling oasis on your plate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Fiber1 g
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Protein1 g
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Sodium390 mg
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Sugar18 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, whisk together the granulated sugar, hot water, white vinegar, and kosher salt until the sugar is completely dissolved. (2 minutes)
02 Step
Recipe View 1 mins Add the thinly sliced cucumber and red onion to the bowl. Gently toss to ensure the vegetables are evenly coated in the sweet and tangy dressing. (1 minute)
03 Step
Recipe View 2 hrs Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the vegetables to soften and the flavors to meld. The longer it marinates, the better! (120 minutes)
04 Step
Recipe View 1 mins Before serving, give the salad a gentle stir. Taste and adjust seasoning if necessary, adding a pinch more salt or sugar to your preference.
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Damon Boehm
Jun 26, 2025This salad was so easy to make and incredibly refreshing! I served it with grilled chicken and it was the perfect complement.
Demetrius Quitzon
Oct 10, 2024The longer it sat in the fridge, the better it tasted! I made it the day before and it was perfect for our BBQ.
Damian Powlowski
May 2, 2024I loved the balance of sweet and tangy. I added a pinch of red pepper flakes for a little kick.