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Thai cucumber salad


  • Peel the cucumbers and halve lengthways. Then remove the seeds with a teaspoon and finely slice.
  • To make the dressing, whisk up the rice wine vinegar, fish sauce and sugar until dissolved.
  • Then add the cucumber, chillies, shallots, coriander and peanuts. Toss until well combined and taste for seasoning. Set aside for about 10 mins before serving as an accompaniment.


  • 2 continental (telegraph) cucumbers
  • 2 tbsp rice wine vinegar
  • 1 tbsp Asian fish sauce
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 2 small red chillies, seeded & finely sliced
  • 2 shallots, peeled & finely sliced
  • a handful of fresh coriander leaves
  • 50 gm roasted peanuts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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