Thai Cucumber Salad

Thai Cucumber Salad with Cashews | A Couple Cooks

Thai Cucumber Salad with Cashews | A Couple Cooks Thai Cucumber Salad with Cashews | A Couple Cooks

We had grand plans for our garden this year–and while it started out strong, aside from herbs all we got were cucumbers. Before cucumber season is gone, here’s a recipe we whipped up on a whim one night with our garden plenty. It’s slightly spicy from the red curry paste, and a wonderful jumble of textures with the crunchy cucumbers and cashews. It’s a lovely end of summer salad before we (gulp) say hello to squash and pumpkin spices.

What are your favorite summer foods you’re making before the season changes?

Our {other} favorite cucumber salad: German Cucumber Salad (Gurkensalat)


Thai Cucumber Salad with Cashews

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 1x


  • 3 cucumbers
  • 1/4 teaspoon kosher salt
  • 1 red pepper
  • 2 green onions
  • ½ cup chopped cilantro, loosely packed
  • 1 ½ tablespoons white wine vinegar
  • 1 1/2 tablespoons peanut oil
  • 2 teaspoons Thai red curry paste
  • ¼ to cup cashew halves


  1. Peel the cucumbers in alternating strips. Cut them in half and scrape out the seeds with a spoon, then cut each half into crescent shapes. Season with ¼ teaspoon kosher salt and drain the slices in a colander while preparing the remainder of the salad. Then pat the slices dry with a paper towel.
  2. Dice the red pepper. Thinly slice 2 green onions. Roughly chop ½ cup cilantro.
  3. In a small bowl, whisk together 1 ½ tablespoons white wine vinegar. 1 1/2 tablespoons peanut oil, 2 teaspoons Thai red curry paste, and a few pinches of kosher salt. Place the vegetables in a bowl and pour over the dressing. Garnish with cashew halves. (Note: The salad is best served fresh. If prepared in advance, keep the cucumbers, cashews and dressing separate from other vegetables, then mix them together at the time of serving.)


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    September 16, 2015 at 8:09 am

    This looks amazing! I love anything Thai but especially salad!

  • Reply
    September 16, 2015 at 9:45 am

    This looks so fresh, delicious, and crunch-tastic! Unfortunately, cucumbers were the one thing in our garden that completely died out, so I’ll have to snag some store-bought ones to make this. I’m sure it’ll still be fantastic, though!

  • Reply
    September 16, 2015 at 10:33 am

    Yum! This looks so good! For real, I am going to make this tonight!

  • Reply
    September 16, 2015 at 12:18 pm

    I never know what to do with cucumbers. They’re always just an auxiliary vegetable for me- something to throw into salads if I have them, but never interesting enough to buy. It looks like I’m really missing out with my lack of cucumber enthusiasm. I’ll have to give this a go.

  • Reply
    Sarah | Well and Full
    September 16, 2015 at 1:43 pm

    I love cucumber salads! They’re always so refreshing. But sometimes they can be a little bland so I love the curry paste in this recipe :)

  • Reply
    Katie @ Whole Nourishment
    September 20, 2015 at 5:18 am

    Cucumbers have never looked more appetizing to me than they do in these pictures. What a clever salad! Definitely saving this one. And I love the new website design too.

  • Reply
    Julie @ Cooks with Cocktails
    September 22, 2015 at 4:38 pm

    This looks right up my alley! I love Thai flavors and this one looks so original and delish. I want to try it stat! Love that you mixed cucumbers and cashews :)

  • Reply
    Tina Elm
    September 22, 2015 at 4:54 pm

    Modified this recipe so It would make two servings. I also added chopped rotisserie chicken breast that that I had leftover
    (hubby is a meat lover!). I stumbled onto this blog because I thought it was a “cooking for two” blog. So far I have been able to adjust all the recipes to keep from having too many leftovers. Love the style of writing, makes it very easy to follow. I also appreciate the recipes not having hard to find ingredients. Thanks.

  • Reply
    January 12, 2016 at 1:45 am

    Made this as part of dinner tonight. So delicious!!!

  • Reply
    October 13, 2016 at 1:08 pm

    This looks delicious and I love that there are so few ingredients needed! Thank you for sharing, I’ll be giving this beautiful salad a try! :)

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