Thai Cucumber Apple Salad

Cool, crisp, and full of bold Thai flavor, this easy cucumber apple salad comes together in minutes—perfect with grilled meats, summer lunches, or just when it’s too hot to cook.

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Course: Salads

Cuisine: Thai

Keyword: backyard cookout, lunch ideas, no-cook meals, summer side dish

Prep Time: 20

Total Time: 20

Servings:

Calories: 178kcal

Author: Jennifer Locklin

Equipment

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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

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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
Alternatively, add all ingredients to a mason jar with a lid and shake vigorously, or blend briefly in a blender for a smoother texture.

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.