Go Back
+ servings
unmixed cucumber thai salad.
Print Recipe
4.15 from 21 votes

Cucumber Thai Salad Recipe

Loaded with veggies and tossed with a homemade sesame dressing, this Thai Salad is the perfec appetizer, entree, or side dish!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, dinner, Salad, Side Dish
Cuisine: thai
Keyword: appetizer, cucumber salad, easy salad, easy side dish, healthy salad, plant based salad, thai salad, vegan, vegetarian
Servings: 8 people
Author: Food Dolls


  • 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.


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