1. Can I make Thai Cucumber Salad ahead of time?

While the cucumber noodles and dressing can be prepared in advance, it’s best to add the dressing just before serving to avoid a soggy salad. The cucumbers release water once salted, so keeping the dressing separate until you’re ready to enjoy it ensures a fresh and crunchy salad.

2. Can I substitute cucumbers with another vegetable?

Yes! If you’re looking for a variation, zucchini can be used instead of cucumbers. It offers a similar texture and mild flavor, making it a great low-carb alternative.

3. How can I adjust the spice level in the Thai Cucumber Salad?

To adjust the spice level, simply modify the amount of red pepper flakes or chilies in the dressing. For a milder version, reduce or omit the chili flakes. If you prefer it spicier, add more according to your taste.

Thai Cucumber Salad – Easy Keto-Friendly (2025 Recipe)

Description

Thai Cucumber Salad is a light, refreshing, and keto-friendly side dish that brings the bold flavors of Thai cuisine into a healthy, low-carb form. Made with cucumber noodles, fresh cilantro, and a tangy, spicy dressing, it’s a perfect summer dish for BBQs or any casual gathering.

Ingredients

Scale

2 large cucumbers
1/2 cup fresh cilantro leaves, chopped
1/4 cup toasted sesame seeds
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce (Red Boat brand for Paleo)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

In a medium-sized bowl, whisk together lime juice, fish sauce, tamari (or soy sauce), apple cider vinegar, minced garlic, red pepper flakes, sesame oil, salt, and black pepper. Set the dressing aside.
Using a spiralizer, slice the cucumbers into long noodle-like strands. If you don’t have a spiralizer, use a mandolin slicer to cut the cucumbers into thin crosswise slices. Transfer the cucumber noodles to a large bowl.
Chop fresh cilantro and add it to the cucumber noodles for added flavor.
Just before serving, pour the prepared dressing over the cucumbers and cilantro. Toss everything together to coat the noodles evenly with the dressing.
Sprinkle toasted sesame seeds over the salad for extra flavor and crunch.
Serve immediately for the freshest and crunchiest salad experience.

Notes

Don’t add the dressing too early to prevent the cucumbers from becoming soggy.
If you prefer a milder salad, reduce the amount of red pepper flakes or chili flakes.
For a vegan version, use soy sauce or coconut aminos instead of fish sauce.
You can substitute zucchini for cucumbers for a similar texture and taste.
Keep the salad in the fridge for up to 24 hours before serving, but dress it just before serving to maintain its freshness.

Nutrition

Serving Size: 1 cup
Calories: 127 kcal
Sugar: 4g
Sodium: 542mg
Fat: 8.3g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8.3g
Fiber: 2.9g
Protein: 4g
Cholesterol: 0mg