Thai Cucumber Ribbon Salad with Peanuts

Jazz up those summer cucumbers with this Thai-flavored cucumber salad that’s sweet, sour, spicy and crunchy.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 servings 1x


  • 3 large cucumbers, peeled
  • 2 tablespoons fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • Juice from 1 lime
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh chopped cilantro
  • 1/4 cup chopped peanuts


  1. Cut cucumbers into ribbons using a spiralizer or a vegetable peeler. Place in a colander and drain for 15 minutes.
  2. In a small bowl, whisk together fish sauce, vinegar, sesame oil, brown sugar, garlic, lime juice and crushed red pepper.
  3. Place cucumbers in a serving bowl and toss with sauce. (At this point you can refrigerator until ready to serve.)
  4. Before serving, toss with cilantro and top with peanuts.