That first bite is like a breeze off the porch—cool, crisp, and just spicy enough to keep things interesting. With crunchy cucumber, tart apple, and a zippy lime-chili dressing, this Thai-inspired salad is everything I want when the Texas heat kicks in. I first tossed it together on a whim one scorching afternoon, and now it’s a staple. Bright herbs, roasted peanuts, and a sweet-sour kick make it just the thing to serve alongside grilled meats—or to enjoy all on its own with a tall glass of iced tea.
Why This One’s a Keeper
This salad is the ultimate combo of texture and flavor—crunchy, zesty, sweet, and spicy all in one bowl. It comes together in minutes, requires no cooking, and pairs beautifully with Thai dishes or any grilled meats. And unlike some fussy salads, this one holds up just long enough to make ahead.
Where This Recipe Comes From
Inspired by the Thai cucumber salads I've tasted at local restaurants, this version gets a little twist with the addition of tart apple. I love the way the fruit’s subtle sweetness offsets the heat of the chilies and the tangy fish sauce. Traditional Thai salads often use Persian or English cucumbers for their tender skin and fewer seeds, and that’s what I stick with to keep things crisp without being watery.
Round Up Your Kitchen Tools
Sharp chef’s knife – For clean, thin slices of cucumber and onion
Cutting board – A sturdy surface for prepping all those fresh veggies
Large mixing bowl – Perfect for tossing the salad ingredients evenly
Small whisk – Helps the dressing emulsify smoothly
Mason jar with lid – Great for shaking up your dressing quickly
Here’s What You’ll Need
English cucumber – Crunchy with fewer seeds than regular cukes
Granny Smith apple – Tart and crisp for contrast
Green onions – A gentle onion flavor that won’t overpower
Red onion – Adds bite and beautiful color
Fresh cilantro – Bright and citrusy
Fresh mint – Cooling and refreshing
Roasted peanuts – Crunch and depth, plus a salty pop
Lime juice and zest – Bright acidity
Rice vinegar – Subtle, tangy backbone
Fish sauce – Salty umami depth
Peanut oil – Smooth base for the dressing
Brown sugar – Balances the acid and heat
Thai chilies – Bring the heat (or use Serrano for less)
Garlic – A savory, punchy layer
Let’s Get to Cookin’
Make the Dressing
- In a small bowl, whisk together lime zest, lime juice, peanut oil, rice vinegar, fish sauce, garlic, brown sugar, and Thai chilies until the sugar dissolves.
- Or shake everything together in a mason jar, or pulse in a blender for a smoother finish.
Toss the Salad
- In a large mixing bowl, add sliced cucumber, diced apple, green onions, red onion, cilantro, mint, and half the peanuts.
- Pour the dressing over the top and toss gently to combine.
Serve It Up
Sprinkle with the remaining peanuts and serve immediately for the best crunch and flavor.
Transfer to a serving bowl or platter.
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Little Tricks from My Kitchen
Salt your cucumbers first for extra crunch. Let them sit in a colander with a pinch of salt for 10 minutes, then pat dry—this pulls out excess water.
Swap in toasted sesame seeds or sunflower seeds if you’re fresh out of peanuts or want a twist.
Use Persian cucumbers if you find them—they’re even more tender and have that mild, sweet flavor that works beautifully in salads.
Slice apples last and toss with lime juice to prevent browning before adding to the bowl.
These little upgrades don’t take much time—but they make your salad sing with flavor and finesse, even if you’re just throwing it together on a weekday.
Ways to Dish It Up
Grilled Chicken Satay with Peanut Sauce
Pairs perfectly with this salad for a full Thai-inspired meal.
Easy Baked Teriyaki Salmon
Sweet and savory fish with a refreshing cucumber side? Yes, please.
Crispy Egg Rolls with Sweet Chili Sauce
Serve this salad as a cool counterbalance to something hot and crispy.
A cold noodle dish + this crunchy salad = summer perfection.
Curious? You’re Not Alone
What is Thai cucumber salad made of?
Thai cucumber salad typically includes cucumbers, onion, herbs like cilantro and mint, and a tangy dressing made with lime juice, vinegar, fish sauce, and chilies.
Can I make Thai cucumber salad ahead of time?
Yes! You can make it a few hours ahead and refrigerate. Just hold off on adding the peanuts until just before serving to keep them crunchy.
Is Thai cucumber salad spicy?
It can be! The heat comes from Thai chilies. You can control the spice level by using less, removing the seeds, or substituting with milder peppers.
What can I serve with Thai cucumber salad?
It pairs well with grilled meats, rice dishes, or other Thai recipes like chicken satay, spring rolls, or lemongrass chicken.
Can I use regular cucumbers instead of English?
Yes, but peel them and remove the seeds for the best texture. English or Persian cucumbers are preferred for their thin skin and fewer seeds.
What to Do with the Leftovers
Store leftovers in an airtight container in the fridge for up to 24 hours. The herbs will wilt and the cucumbers may soften a bit, but it’ll still taste great. Avoid freezing—this one’s a fresh salad through and through. If you want to prep ahead, keep dressing and salad separate until ready to serve.
Stick Around for Seconds!
If this salad cools you down on a hot day or inspires your next BBQ side dish, subscribe to my newsletter and come back hungry—I’ve got more bright, bold flavors coming your way!
Pull Up a Chair & Share
Tried this Thai cucumber apple salad? Tell me how it turned out! Leave a comment, drop a star rating, or share your version—especially if you gave it your own twist.
Toss These Into Your Recipe Rotation
If you loved the bold, refreshing crunch of my Thai Cucumber Apple Salad, you're in for a treat. These six salads are perfect for keeping things cool, colorful, and full of flavor—whether you're firing up the grill or just trying to beat the Texas heat. Each one brings its own twist, from sweet summer fruits to smoky grilled veggies. Toss these into your recipe rotation and keep your salad game strong all season long.
Cucumber Watermelon Salad with Feta – Sweet watermelon, crisp cucumber, and salty feta come together with fresh mint and basil in a honey-lime dressing. It's a refreshing side that's perfect for barbecues and picnics.
Strawberry Watermelon Salad with Honey-Lime Vinaigrette – Juicy strawberries and sweet watermelon are tossed with fresh herbs and a tangy honey-lime dressing, making this salad a vibrant addition to any summer gathering.
Easy Fresh Tomato Salad with Aged Balsamic Dressing – Juicy tomatoes, fresh herbs, and a drizzle of aged balsamic vinegar create a simple yet divine salad that's a celebration of summer's bounty.
Creamy Broccoli Salad with Crispy Bacon – Fresh broccoli florets, crispy bacon, sweet raisins, and crunchy sunflower seeds are tossed in a sweet and savory homemade dressing for a crowd-pleasing side dish.
Grilled Corn Salad with Fresh Lime Dressing – Charred corn kernels, crisp garden-fresh veggies, and a bright lime dressing make this salad a smoky and vibrant side that's perfect for summer cookouts.
Green Salad with Mandarin Oranges & Candied Almonds – Crisp greens, juicy mandarin oranges, and sweet candied almonds are brought together with a sweet and tangy dressing for a refreshing salad that's both simple and flavorful.
Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Thai Cucumber Apple Salad
Equipment
- Mason Jar optional
Ingredients
For the Salad:
- 1 English cucumber sliced
- 2 cups Granny Smith apple peeled and diced small
- 2 green onions thinly sliced
- ½ small red onion thinly sliced
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- ½ cup roasted peanuts chopped and divided
For the Dressing:
- 1 lime zested
- ¼ cup fresh lime juice
- 1 tablespoon peanut oil or other neutral oil
- 1 tablespoon toasted sesame oil
- ¼ cup rice vinegar
- ¼ cup fish sauce
- 3 cloves garlic minced or pressed
- 2 tablespoons brown sugar
- 2 Thai chilies minced (or substitute Serrano), to taste
Instructions
Make the Dressing
- Whisk together lime zest, lime juice, peanut oil, sesame oil, rice vinegar, fish sauce, garlic, brown sugar, and minced chilies in a small bowl until the sugar is dissolved and the mixture is well combined.1 lime, ¼ cup fresh lime juice, 1 tablespoon peanut oil, 1 tablespoon toasted sesame oil, ¼ cup rice vinegar, ¼ cup fish sauce, 3 cloves garlic, 2 tablespoons brown sugar, 2 Thai chilies
Assemble the Salad
- In a large mixing bowl, combine sliced cucumber, diced apple, green onions, red onion, cilantro, mint, and half of the chopped peanuts.1 English cucumber, 2 cups Granny Smith apple, 2 green onions, ½ small red onion, ½ cup fresh cilantro, ½ cup fresh mint, ½ cup roasted peanuts
- Pour the prepared dressing over the salad.
- Toss gently until everything is evenly coated and well mixed.
Serve
- Transfer to a serving platter or bowl and sprinkle with the remaining chopped peanuts for garnish.
- Serve immediately for the freshest flavor and texture.
Notes
- Substitutions:
- Use a regular cucumber if English cucumber isn’t available—just peel and remove seeds first.
- For a milder heat, substitute jalapeño for Thai chilies or omit the peppers entirely.
- If you’re avoiding fish sauce or soy sauce, coconut aminos can be used as a vegetarian alternative, though it will change the flavor.
- Storage:
- This salad is best served fresh but can be covered and refrigerated for up to 24 hours.
- Avoid freezing, as the fresh herbs and cucumbers will lose their texture.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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