If you’re on the hunt for a fabulous summer salad, look no further! This Cucumber Thai Crunch Salad is a vibrant mix of fresh veggies tossed in a sweet and tangy honey sesame dressing — it’s the perfect dish to serve as an appetizer, side, or even a light and refreshing entree.

overhead cucumber thai salad unmixed

What is Thai Salad Made Of? 

Full of flavor and crunch, this Thai salad is loaded with fresh vegetables and drizzled with a homemade dressing that packs tons of flavor and healthy fats to keep you full. Here’s what you’ll need: 

For the Dressing: 

  • Olive Oil – Crucial to the base of this salad dressing, olive oil provides flavor and lots of healthy fats. We use regular extra virgin olive oil. However, feel free to opt for a seasoned variety as well. 
  • Seasoned Rice Vinegar – Although similar to regular rice vinegar, seasoned rice vinegar has a sweeter flavor that makes this dressing out of this world good. 
  • Sesame Oil – An ingredient common to Thai cuisine, sesame oil adds extra depth to the taste of this dressing and even packs in antioxidants that can help boost your health! 
  • Honey – Sticky, sweet, and delicious, honey helps bind the ingredients of the dressing while also sweetening its flavor. Feel free to add more or less to suit your preferences. 
  • Soy Sauce – We stick with regular soy sauce, but liquid aminos, coconut aminos, or tamari all have the same effect. 
  • Minced Garlic – For the best results, we highly recommend using fresh minced garlic. However, in a pinch pre-minced versions do the job. If you want to add an extra level of flavor, go ahead and roast your garlic cloves before mincing! 
  • Ginger – Known for its anti-inflammatory properties and health benefits, ginger packs just a bit of spice that balances out the sweetness of this dressing. 
  • Sesame Seeds – Containing a nutty and slightly sweet taste, sesame seeds enhance the richness of this Thai salad. Use black, white, or a combination of both! 

For the Salad: 

  • Shredded Cabbage – We like to use purple for an extra splash of color, but any kind you have available is fine! 
  • Chopped Cucumber – We recommend removing the seeds or opting for seedless cucumbers because they add extra moisture to the salad which could make it too runny. 
  • Sliced Carrots – If you’ve got the time, buy whole carrots and slice them yourself! They’re loaded with extra flavor we can’t resist. 
  • Edamame – A great source of plant-based protein, edamame are actually soybeans! Not only are they tasty, but they also provide plenty of vitamins, minerals, and fiber including vitamin K and folate. 
  • Green Onion – Whatever you do, don’t swap out green onions for another type of onion! They provide a slightly spicy or peppery taste you won’t find anywhere else. 
  • Slivered Almonds – We love the rich flavor of slivered almonds but feel free to swap out any other nut or seed you prefer. Peanuts, cashews, and sunflower seeds are all great, too! 
  • Chow Mein Noodles – In most grocery stores, you can find cooked chow mein noodles already packaged in a can. However, if you need an alternative, try cooking up spaghetti noodles with a small amount of baking soda and breaking them into small pieces instead. 
  • Cilantro – Cilantro adds a fresh, citrus-like taste to this salad that balances out the heavy flavors of the fats. However, if you need an alternative, try Thai basil or a dash of lime juice in its place. 

How to Make a Thai Noodle Salad 

  1. Start by preparing all your ingredients! Chop the cabbage, cucumber, and green onions. Shred the carrots (if they aren’t already), and cook your edamame. 
  2. Next, make the salad dressing. Add all of the ingredients to a bowl, and whisk together until they are well combined and smooth. 
  3. Get a large bowl. Add all of the vegetables, nuts, edamame, and chow mein. 
  4. Drizzle as much or as little of the dressing on top as you’d like. 
  5. Toss the salad with large salad spoons or tongs. 
  6. Serve and enjoy! 

Optional Ingredient Add-Ins

Feel free to include more ingredients to make this salad your own! Some of our favorite additions are: 

  • Diced Chicken
  • Grilled Shrimp
  • Mango
  • Avocado
sideview of cucumber thai salad

Can I Prepare this Thai Cucumber Salad Ahead of Time? 

This recipe is best served fresh. However, if you want to make it ahead of time, it’s best to leave it undressed. Then, it will stay fresh covered in the fridge for up to 3 days! 

More Salad Recipes You’ll Love

Searching for more savory salads that are sure to satisfy? Take a peek at some of our other favorites!

unmixed cucumber thai salad.

Cucumber Thai Salad Recipe

4.15 from 21 votes
Author: Food Dolls
Servings: 8 people
Prep: 10 minutes
Total: 10 minutes
Loaded with veggies and tossed with a homemade sesame dressing, this Thai Salad is the perfec appetizer, entree, or side dish!


  • 2 cups shredded cabbage
  • 1 cup chopped cucumber
  • 1 cup matchstick carrots
  • 1 cup frozen edamame, thawed
  • 2 stalks green onions
  • 1/4 cup slivered almonds
  • 1 cup chow mein noodles
  • 1/2 cup chopped cilantro


  • 1/2 cup extra virgin olive oil
  • 1/4 cup seasoned rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 clove grated garlic
  • 2 tsp grated ginger
  • 1 tbsp sesame seeds


  • Cook the edamame according to package instructions or use frozen edamame and thaw.
  • Chop the cababge
  • Add all of the ingredients for the dressing together in a large bowl or a mason jar. Whisk or shake until the dressing is emulsified.
  • Add all of the salad ingredients to a large serving bowl. Drizzle with as little or as much dressing as you like.
  • Toss with serving spoons or salad tongs until all of the ingredients are well-combined and the veggies are completely coated.

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Serving: 1g | Calories: 324kcal | Carbohydrates: 31g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 455mg | Potassium: 234mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2333IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.15 from 21 votes (20 ratings without comment)

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Recipe Rating


    1. Rice noodles would work! You can sometimes find gluten-free chow mein noodles, too. 😊

      Alia & Radwa

  1. 5 stars
    What the heck why is this so delicious!? You two are genius.
    I would add: add the chow mein noodles when you’re going to eat it, when they’re mixed in the salad they get soggy after a couple days… and I want to eat these leftovers for days! I feel like the flavor gets better in these salads on the second day. Me and my hubby fought over who got to eat the last of it, even with the slightly soggy noodles lol!
    Keep up the brilliant work! Many thanks!