Best 3 Spicy Thai Cucumber Salad Recipes

The spicy Thai cucumber salad, known as "tam tim kha", is a refreshing and flavorful salad with a vibrant combination of sweet, sour, salty, and spicy flavors. It's a popular dish in Thai cuisine, often served as a side dish or appetizer, and it's also enjoyed as a light meal or a healthy snack. The salad features crisp cucumbers, red onions, carrots, and herbs, tossed in a tangy dressing made from fish sauce, lime juice, garlic, chili peppers, and palm sugar. Here we provide a guide to help you create the perfect spicy Thai cucumber salad, offering tips on choosing the right ingredients, preparing the vegetables, and making the dressing.

Let's cook with our recipes!

SPICY THAI CUCUMBER SALAD

Spicy Thai Cucumber Salad image

Make and share this Spicy Thai Cucumber Salad recipe from Food.com.

Provided by Mini Ravindran

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cup chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts, crushed
1/4 cup fresh cilantro, chopped

Steps:

Place sliced cucumber on a platter.
Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
Remove from heat and allow to cool.
Place shallots and chili pepper in vinegar mixture and stir.
Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
Don't be concerned about the strong smell when heating the vinegar.

Nutrition Facts : Calories 225.8, Fat 7.3, SaturatedFat 1.1, Sodium 704.9, Carbohydrate 39.1, Fiber 2.5, Sugar 29.9, Protein 5.3

SPICY THAI CUCUMBER SALAD

Spicy Thai Cucumber Salad image

This fresh salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper with a dressing of rice wine vinegar, lime juice and sesame oil. Topped with roasted peanuts and bean sprouts.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

⅓ cup rice vinegar
1 tablespoon granulated sugar
1 teaspoon sesame oil
1 large English cucumber, sliced into thin rounds
¼ medium red onion, thinly sliced
1 red chile pepper, thinly sliced
2 ½ tablespoons peanuts
1 pinch sea salt
¼ cup bean sprouts
4 lime wedges, for serving
Reynolds Wrap® Aluminum Foil
Reynolds® Parchment Paper

Steps:

Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.4 g, Fat 3.9 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 124.1 mg, Sugar 5.4 g

SPICY THAI CUCUMBER SALAD

Spicy Thai Cucumber Salad image

This stuff is addicting! I love eating it along side my rice as it has a real kick. This dish is -in my oppionion- along the lines of a kimchee- a sort of fresh, spicy, pickley, salady sort of thing. I've given some play with the garlic and the chile paste amounts so that you can make it milder.

Provided by MinatheBrat

Categories Thai

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large cucumber
1 small white onion
4 tablespoons fish sauce
1 -2 tablespoon chili paste with garlic
2 -4 garlic cloves, minced
1 small lime, juice of
2 tablespoons white vinegar or 2 tablespoons rice vinegar
1 -2 tablespoon sugar
1/2 teaspoon salt (to taste)
1/4 cup cilantro, chopped

Steps:

Peel the cucumber and slice paper thin.
Slice the onion paper thin.
Make the dressing with the rest of the ingredients.
Toss the veggies with the dressing.
Set in the fridge to marinate.
I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.

Nutrition Facts : Calories 29, Fat 0.1, Sodium 1122.4, Carbohydrate 6.5, Fiber 0.5, Sugar 4, Protein 1.1

Tips for Making the Best Spicy Thai Cucumber Salad

- Use fresh ingredients. This will make a big difference in the flavor of your salad. - Make sure your vegetables are crisp and crunchy. This will give your salad a nice texture. - Don't be afraid to adjust the spice level to your liking. If you don't like spicy food, you can reduce the amount of chili peppers or omit them altogether. - If you don't have fish sauce, you can use soy sauce instead. However, fish sauce will give your salad a more authentic Thai flavor. - Serve your salad immediately after making it. This is when it will be at its best.

Conclusion

Spicy Thai cucumber salad is a refreshing and flavorful salad that is perfect for a hot summer day. It is also a very healthy salad, as it is packed with vegetables. If you are looking for a new and exciting salad to try, I highly recommend this one.