Go Back
+ servings
unmixed cucumber thai salad

Cucumber Thai Salad Recipe

Food Dolls
Loaded with veggies and tossed with a homemade sesame dressing, this Thai Salad is the perfec appetizer, entree, or side dish!
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, dinner, Salad, Side Dish
Cuisine thai
Servings 8 people
Calories 324 kcal


  • 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
Keyword appetizer, cucumber salad, easy salad, easy side dish, healthy salad, plant based salad, thai salad, vegan, vegetarian
Tried this recipe?Let us know how it was!