Gluten Free/ Low Carb/ Salads/ Vegan/ Vegetarian

Thai Cucumber Salad

This Thai cucumber salad is a light and refreshing recipe that can be a great lunch or even a side dish.

Cucumber Salad

Luckily for me, the Chief Taster does not like cucumbers so I had this healthly recipe all to myself!  The cucumber salad is sweet, tangy and refreshing with a small chilli kick.  It made a devine light lunch but would also be great as a side dish.

I did try to use my spiralizer on the cucumbers as I had a vision of a plate full of cucumber noodles.  Sadly, this did not work for me so I ended up grating them.   Perhaps it was the type of cucumbers that I used as they were smaller than the long English ones.


Cucumber Salad

Thai Cucumber Salad

You may not want to use all of the salad dressing as the cucumber has a high water content and you will end up with a bowl swimming in dressing.  You could store the dressing in a jar and keep in the fridge for a couple of days if there is anything left over.  Serve the salad immediately once made as it needs to be fresh and will not sit well.


Cucumber Salad


Cucumber Salad

Thai Cucumber Salad
Course: Lunch, Salad
  • 4 Cucumbers peeled & deseeded
  • 2 Jalapeno peppers deseeded & chopped
  • 2 tablespoons Erythritol or sugar substitute
  • 1/4 cup (60ml) white wine vinegar
  • 1/4 cup (4g) Fresh coriander finely chopped
  • 1/4 cup (30g) Peanuts chopped for garnish
  1. Either grate the cucumber or put it through a spiralizer.

  2.  Mix all the salad dressing ingredients together.

  3. Pour the salad dressing over the cucumber and mix well.

  4. Scatter the peanuts over the salad dish and serve immediately.

  5. Eat and enjoy!

Recipe Notes
Serves 2 (or one big dish for yourself) Nutrition per serving: 155 Calories, 9g Fat; 7g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carb


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  • Reply
    December 7, 2015 at 2:32 am

    I saw this lovely salad & had to make it! I served it with some grilled fish on the side! Double yum!

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