Thai Cucumber Slaw


  • 1 tablespoon fresh lime juice
  • 2 teaspoons fish sauce (nam pla or nuoc nam)
  • 1/2 teaspoon hot chili paste (such as sambal oelek)
  • 1 large English hothouse cucumber, peeled, seeded, cut into matchstick-size pieces
  • 1 large carrot, peeled, cut into matchstick-size pieces
  • 1/2 red onion, sliced thinly
  • 1 scallion, thinly sliced on the diagonal
  • 1/2 cup coarsely chopped fresh cilantro

Recipe Preparation

  • Whisk first 4 ingredients in a medium bowl until sugar dissolves. Add remaining ingredients and toss to combine. Serve immediately.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

Analysis based on 6 servings. 1 serving contains: Calories (kcal) 22.2 Calories from Fat (kcal) 1.8 Fat (g) 0.2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4.8 Dietary Fiber (g) 1.1 Total Sugars (g) 2.7 Net Carbs (g) 3.7 Protein (g) 0.7 Sodium (mg) 181.8Reviews Section

Cucumber Asian Slaw

Do you like knife work? Or do you want to get better at slicing and dicing? This is a great recipe to practice knife skills and end up with a delicious, refreshing salad as a reward. I came up with this Asian-flavored side dish to accompany a main dish recipe from Yotam Ottolenghi’s cookbook Plenty called Black Pepper Tofu.

I’m not perfect and there are mistakes in my own cookbooks, so I’m not bashing Yotam, but I am here to tell you that his recipe for Black Pepper Tofu is way, way off on the ingredients. So if you have that book and plan on cooking that recipe, you can start by cutting most of the ingredients in half. It calls for 12 ounces, TWELVE OUNCES! of shallots, 11 tablespoons of butter, five, FIVE! tablespoons of cracked black peppercorns.

That’s insane because it serves four. And don’t get me started on the 3 kinds of soy sauce that barely add up to 1/3 a cup. But there’s no stock or water to mellow out the saltiness — or create a sauce. Of course, you do serve it with white rice, but you need a whole lotta rice to counterbalance the salt lick.

But I digress… and in all fairness, I must admit the flavor of that Black Pepper Tofu (once I adjusted the out-of-whack ingredients and tamed the salt) was utterly fantastic. And I will make it again, so really, that is the hallmark of a good recipe, right?

I think this is a great recipe and you don’t need to adjust the ingredient amounts, except to double if you want to serve more than four. Next time I might add some scallions, though, to add an onion element.

It’s extremely simple to make and it gives you a shot at honing your knife skills. You should be able to make it in the time it takes to cook a pot of rice.

I’ve included the pictures above so you know what I’m talking about when I say cut on an angle for the cucumber and the celery. And I get you started on how to cut the green apple. I cut several slices off the apple and then I stack them to cut into strips but in the picture above I just made one cut to show you how to start.

About the tahini. Don’t you hate it when a recipe calls for 1 tablespoon of something, and you had to buy a whole jar of it? Sorry, I did that that. But I also made some hummus, and then I made a tahini/soy marinated for ribs. So really, I ended up using more than half of the jar within a week. And it will keep for months in the fridge.

Enough chatter… here’s the recipe for my Asian flavored cucumber slaw. Hope you like it.

  • 1 cup cucumber, diced
  • 1 (14 oz) bag coleslaw mix
  • 1 (10 oz) bag shredded purple cabbage
  • 1-2 jalapeno, seeds removed and finely chopped
  • 1/4 cup thai basil, chopped
  • 1/2 red onion, finely chopped
  • 3/4 cup cilantro, chopped
  • 1/4 cup sesame oil
  • 2 large oranges, juiced
  • 1 lime, juiced and zested
  • 1/2 lemon, juiced
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp sesame seeds
  1. In a large bowl, combine cucumber through cilantro.
  2. In a small bowl, whisk together sesame oil through salt, until well combined.
  3. Pour dressing over slaw mixture and toss until salad is well coated.
  4. Sprinkle salad with sesame seeds.

3. Vegan Congee Recipe (Jook)

Congee is usually made with a combination of pork and chicken bones along with some form of dried fish.

It&rsquo super popular in Asian countries and adds intense flavor to your food.

This recipe, being vegan, uses mushrooms to get that earthy and meaty taste. Plus, since this is made with rice, it&rsquos naturally gluten-free. Win-win!

If you&rsquore not too concerned about it being vegan &ndash and just being meat-free &ndash try topping this with either a sliced boiled egg or a runny-yolk fried egg for added protein.

On Tuesday night, one of Cate’s former preschool teachers Ms. Erika brought us dinner. Erika loves to cook (in fact, she posts her menu on my blog every week!). A few days prior, she sent me an email with 6 different menu options, all of them completely delectable-sounding. Nate loves Thai food and anything with peanut sauce, so we picked the Thai-themed dinner. And I’m so glad we did…it was fantastic!

For dinner Erika cooked up chicken satay with peanut sauce that was seriously AWESOME. (I’m super excited about the peanut sauce recipe because I’ve tried several different brands and recipes and could never find one I liked. Finally, we have a winner!) For side dishes she made jasmine rice, Thai cucumber salad and a Thai slaw, all of which were wonderful.

For dessert Erika made pineapple satay with a coconut caramel sauce, which I will share with you tomorrow. You do not want to miss the coconut caramel sauce. It’s heaven.

I don’t know if I’ll be able to survive life without my friends cooking dinner for us every night. It ROCKS.

Of course I had Erika send me the recipes for everything she made. Enjoy!

Thai Cucumber Herb Salad

This salad hits all the notes—tangy pickled onions crispy, salty fried shallots cool cucumbers bright, tender herbs crunchy, fatty peanuts spicy greens and a super citrusy dressing. It’s perfect served alongside a simple protein, like grilled fish, with a side of coconut rice, but we would happily have it on its own for a killer salad lunch.

1-inch piece lemongrass, very finely diced

1 Thai chili, sliced in half lengthwise

4 limes, juiced (about ¼ cup)

3 tablespoons grape-seed oil

For the salad:
½ cup rice wine vinegar

4 sprigs Thai basil, leaves picked

4 sprigs mint, leaves picked

1 bunch cilantro, leaves picked

2 cups mustard greens or spicy lettuce mix

4 Persian cucumbers, smashed (either with your hand or with a rolling
pin) and torn into 1- to 2-inch pieces

¼ cup roughly chopped roasted salted peanuts

1. To make the dressing, combine all ingredients in a small bowl and whisk until everything is well incorporated. Let sit for about 10 minutes with the whole chili and lime leaves, but remove before tossing the salad together.

2. To make the pickled onions, combine the rice wine vinegar and thinly sliced onions in a small bowl and let sit for 10 minutes.

3. To make the crispy shallots, combine thinly sliced shallots and grape-seed oil in a small saucepan. Bring the mixture up to a simmer over medium heat, then reduce heat to maintain a steady simmer and cook for 5 to 7 minutes, or until lightly brown. Remove the shallots with a slotted spoon and transfer to a paper-towel-lined plate (don’t worry if they don’t feel crispy—they will crisp up as they cool) and season immediately with a pinch of salt.

4. Make the salad: In a large bowl, combine the Thai basil, mint, cilantro, mustard greens, cucumbers, pickled onions, and dressing. Toss until everything is well incorporated. Finish with crispy shallots, peanuts, and pinch of flaky sea salt.

Thai Cucumber Salad

Does your mouth water every time you think about cucumber salad? Mine sure does! Know what makes it even better? The sweet, savory, and spicy flavors you get from this Asian cucumber salad.

The cucumbers are sliced super thin with a mandoline slicer. Without this tool, I might be able to get them that thin, but it would take a while. and a really sharp knife.

If you don't have a mandolin slicer though, don't worry, you can cut the cucumbers any way you like. it's all going to taste fantastic!

Simple Thai Cucumber Salad

This simple Thai salad features crunchy cucumbers, enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients. Cilantro (sometimes also called Chinese parsley) is an herb people usually love or hate – few people feel “meh” about it, so if it’s not your thing, or someone at the table doesn’t like it, serve it on the side and let people add it to their own salads as they wish.

If you want to bump up the flavor even further, substitute fish sauce for half of the soy sauce. It will add a layer of pungency to the dish, and even more authentic Thai flavor.

It’s not hard on the eyes, either….

Other Thai-Inspired Recipes:

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Thai Cucumber Salad (low carb, keto, sugar-free)

You know that delicious little cucumber salad you get at the Thai restaurant? The one that’s a little sweet, a little tart, a little salty, and oh so refreshing? The one you know is full of sugar but you eat anyway because it’s just so darn good? Yeah, THAT one!

Well, I have a great copy-cat recipe for that yummy Thai low carb cucumber salad and it’s so darn easy you won’t believe it.

I’m not claiming that this is an authentic Thai recipe for sweet and sour cucumber salad, but it’s super tasty and very healthy. It’s also low carb and sugar free!

Like Thai coconut chicken soup (Tom Kha Gai), this low carb cucumber salad is a recipe that can vary as much as the individuals who make it, and I’ve found that no two restaurants serve it the same way. Here are some of the variations I have seen while eating out…

  • cucumbers served floating in the dressing
  • carrots and cucumbers together in the salad
  • cucumbers and tomato wedges
  • cilantro or no cilantro in the sauce
  • garnished with green onions
  • garnished with Thai red chiles
  • garnished with peanuts

The dressing is light and tangy-sweet. It’s just as good on a crisp, green salad or angel slaw as it is with the cucumbers. The cucumbers can be spiralized into noodles or simply sliced and cut into half moons or quarters. I used my hand held spiral cutter for the cucumber noodles pictured, but also have tri-blade Spiralizer which I use more often because I can get different sized noodles and ribbons.

I use Red Boat Fish Sauce because it is gluten-free and produced in small batches using traditional methods — it’s also my favorite. Three Crabs brand is also a good fish sauce but I don’t know if it is gluten-free. In a pinch, the Thai Kitchen fish sauce from the grocery store (in the Asian section) is fine and is available in a much smaller bottle.

You can find toasted sesame oil in the Asian section of the grocery store or at Trader Joe’s. If you are allergic to peanuts or don’t eat them, substitute toasted or black sesame seeds. If you aren’t following a low carb diet, you can replace the low carb sweetener with sugar or honey to taste.

Light Cucumber Salad with a Thai Red Pepper Lime Dressing

My own version of my favorite salad at my local Thai restaurant: cucumber with red and green onion and paired with a refreshing light lime dressing.

Light and healthy cucumber salad with red onion and scallion, paired with a delicious Thai dressing made with fresh lime, a touch of fish sauce, and a dash of red pepper flakes for a nice kick.


  • Cucumber (1 large, julienne)
  • Red Onion (1/4 of a red onion, julienne)
  • Scallion (2 stalks, diced)
  • Rice Vinegar (2 tablespoons)
  • Honey (1 tablespoon)
  • Fish Sauce (2 tablespoons)
  • Vegetable Oil with no flavor, like safflower, canola or grape seed (2 tablespoons)
  • Red Hot Pepper Flakes (1 teaspoon)
  • Lime (juice of 1 lime)

Ingredients you will need:


1) Prepare dressing. In a small bowl, add rice vinegar and honey. With spoon, dissolve the honey into vinegar (make sure all of the honey is dissolved into vinegar).

2) To the honey vinegar, add fish sauce and squeeze juice of 1 lime. Then add vegetable oil and red hot pepper flakes. With spoon, mix dressing. Leave dressing aside.

3) Slice ends of cucumber and slice into 1/3 pieces. With a mandolin slice cucumber into julienne pieces. Transfer sliced cucumber into a large bowl.

4) Slice onion in half. With mandolin, take one half of the onion and slice half of the half onion into thin julienne pieces, so you are just slicing 1/4 of one whole onion. Add sliced onion to cucumber.

Watch the video: Morčata na útěku. Thajská (January 2022).