Low Carb Thai Cucumber Salad | Easy Keto Recipe

Picture this: it’s the middle of summer, the grill is working overtime, and everyone’s hovering around the kitchen asking, “When’s the food ready?” Meanwhile, you’re dreaming of something light, fresh, and, let’s be honest, a way more exciting side dish than potato salad. That’s when this Thai Cucumber Salad swoops in like the hero of the backyard BBQ! Crisp cucumbers, crunchy peppers, tangy dressing, and just a little kick of spice, it’s refreshing enough to cool you down and flavorful enough to make people think you secretly took a cooking class in Bangkok. This is a Thai cucumber salad recipe that brings the flavors of a Thai restaurant right to your home.

Thai Cucumber Salad is a Delicious Flavor-Packed Side Dish You’ll Want on Repeat

For me, it all started with travel (because doesn’t it always?). In Thailand, cucumber salads, or ajad, are served alongside rich satays and curries to balance the spice. Vendors even sell them in little takeaway bags, tied with a rubber band, so you can snack while wandering the market.

This cucumber salad recipe is inspired by my longing to travel to Thailand, but alas, so far I have instead visited Thai restaurants, but someday! Now, I can’t exactly hand you a plastic bag of this side dish through the screen, but I can give you a recipe that brings those same bold flavors straight to your table, low carb, keto-friendly, and ready in about 15 minutes.

🌿 Why You’ll Love This Low Carb Thai Cucumber Salad Recipe

If you’re looking for a side that’s crisp, light, and refreshingly cool, this veggie flavorhouse has your back. Made with fresh vegetables, it’s the perfect way to add color and nutrition to your plate. The best part? It’s totally low carb and keto-friendly, but still packed with bold flavor. You won’t feel like you’re missing a thing.

Every bite hits that classic Thai balance of sweet, salty, sour, and spicy, which means your taste buds get a little party all to themselves. And did I mention it only takes about 15 minutes to whip up? Whether you’re headed to a BBQ, need something fresh for meal prep, or just want a side dish that makes you look like a total kitchen rockstar, this is your new secret weapon.

🥗 Is Thai Cucumber Salad Keto?

Absolutely! Traditional Thai cucumber salad (ajad) often includes sugar in the dressing to balance the salty, sour, and spicy flavors. In this recipe, I swap the sugar for a sugar free sweetener like monk fruit, allulose, or erythritol (you can choose your favorite natural sweetener) so you still get that perfect balance without the carb overload.

This makes it a keto cucumber salad that is completely sugar free, perfect for anyone looking for a refreshing, side dish that fits a keto or sugar-free lifestyle. Cucumbers, bell peppers, onion, and herbs are naturally low in carbs, making this yumminess light, refreshing, and keto-approved.

Each serving comes in low on net carbs but big on flavor, which makes it an easy win for anyone following a low carb or keto lifestyle. Pair it with grilled chicken, shrimp, or salmon, and you’ve got a meal that keeps you satisfied without knocking you out of ketosis. Think of it as all the zingy Thai flavor you crave, minus the sugar crash.

🍴 Serving Suggestions

This recipe is basically the ultimate sidekick, it makes everything on the table look (and taste) better. Fire up the grill? Pair it with juicy chicken, shrimp, or salmon and you’ve got a light summer meal that tastes like vacation.

Hosting a BBQ? Bring this bowl of crunchy goodness and watch it disappear before the burgers even hit the buns. Need something quick for lunch? Toss it into a meal prep container and you’re set for a refreshing midday pick-me-up. Honestly, it’s one of those things that just fits in everywhere, like that friend who can chat with anyone at the party.

This salad is a true side dish superstar. It pairs with just about everything:

• Grilled chicken satay – It’s a classic Thai combo for a reason!
• Garlic shrimp or salmon – Light, fresh proteins let the recipe shine.
• Spicy curry meals – The cool cucumber crunch balances out heat beautifully.
• BBQ favorites – Burgers, ribs, or even pulled pork get a refreshing partner.
• Meal prep bowls – Layer it with protein and cauliflower rice for an easy weekday lunch.

Serve this salad with a protein and a side, like rice (I like cauliflower rice) or more veggies, to create a complete meal that’s both balanced and satisfying.

Think of this salad as the cool, refreshing friend who makes everyone else look good; it just works anywhere.

🛒 Ingredients

Salad Base:

• 2 large cucumbers (English or Persian, thinly sliced) – English or Persian cucumbers are best since they’re less watery and don’t have big seeds. Thin cucumber slices = maximum crunch!
• 1 small red bell pepper, thinly sliced – Adds sweetness and a pop of color. Look for one that feels heavy and firm.
• 1 small red onion, very thinly sliced – The onion bite balances the dressing. Pro tip: soak slices in cold water for 5 minutes if you want to mellow the sharpness.
• ¼ cup fresh cilantro, chopped – Bright and fresh. If you’re not a cilantro fan, swap in Thai basil for an authentic twist. You can also add fresh herbs or dried dill for extra flavor.
• 2 tablespoon chopped peanuts (or cashews) – Adds crunch and nuttiness. Go for unsalted to control seasoning. Sprinkle chopped peanuts on top for the best texture.
• 1 tablespoon sesame seeds (optional) – A sprinkle on top makes it look fancy and adds a subtle toasty flavor.

Dressing:

These are the dairy free dressing ingredients you’ll need for the salad:

• 3 tablespoon rice vinegar (or apple cider vinegar) – Rice vinegar gives that classic Thai tang. If you sub apple cider, it’ll be slightly fruitier.
• 2 tablespoon lime juice (fresh, or lemon juice as an alternative) – Freshly squeezed is a must—it brightens the whole salad. Lemon juice can be used for a different citrus note.
• 1 tablespoon fish sauce (or coconut aminos for vegan) – The secret salty umami punch. Coconut aminos work for a plant-based option.
• 1 tablespoon sesame oil (or olive oil, but I prefer sesame for flavor) – Nutty, toasty, and essential for depth of flavor. Use toasted sesame oil if possible, or substitute olive oil for a keto-friendly dressing.
• 1 tablespoon soy sauce or tamari (coconut aminos if gluten free) – Balances the dressing with savory richness.
• 1–2 teaspoon sugar free sweetener (monk fruit, allulose, or erythritol) – A touch of sweetness makes all the other flavors pop. Start small and adjust for a sugar free option.
• 1 teaspoon fresh ginger, grated – Fresh is best—it adds a zing bottled ginger can’t match.
• 1 clove garlic, minced – Punchy and aromatic. Don’t go overboard unless you really love garlic breath. 😉
• 1 small red chili (or ½ teaspoon red pepper flakes, optional) – For a little kick. Use more if you like it fiery, or leave it out for a kid-friendly version.

Whisk all dressing ingredients together before adding to the salad to ensure the flavors are fully combined.

👩‍🍳 Instructions

Start with the veggies. Thinly slice those cucumbers, think “delicate crunch” rather than “giant pickle chunk.” A mandoline slicer is perfect here, though a sharp knife will do the job too (just watch your fingers!). After slicing, sprinkle the cucumber slices with a little salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel before proceeding. Then, add to a large mixing bowl along with your red bell pepper and onion to create the cucumber mixture. If raw onion tends to take over the show, try soaking the slices in cold water for five minutes before tossing them in. It’s a simple trick that mellows out the sharp onion bite without losing that essential flavor.

Now for the dressing, the real star of the show. In Thai cuisine, balance is everything: sweet, salty, sour, and spicy all dancing together in harmony. That’s exactly what we’re creating here. In a separate bowl, whisk together rice vinegar, lime juice, fish sauce, sesame oil, tamari or coconut aminos (instead of soy sauce), your favorite sweetener, grated ginger, minced garlic, and a little chili for heat. Taste and adjust as needed, maybe more lime if you want extra zing, or a touch more sweetener if your cucumbers are on the bitter side. Don’t be afraid to play with it; Thai cooks adjust constantly until the flavors sing.

Pour this golden dressing over your cucumber mixture in the large mixing bowl and toss gently. You want everything coated but not crushed (no sad cucumbers, please). Cover the bowl and let it chill in the fridge for 15–20 minutes. This resting time is essential, just like in Thai street markets, where cucumber salads (ajad) are often served alongside rich satays or curries, the flavors need a little time to mingle and balance out the spice.

When it’s showtime, garnish with a sprinkle of cilantro, a handful of roasted peanuts, and maybe some sesame seeds if you’re feeling fancy. Serve it cold next to grilled chicken, shrimp, or salmon, and you’ll see why Thai cuisine often pairs bright, crisp salads with heavier dishes. It’s that refreshing contrast that makes every bite feel exciting, like a little passport stamp on your plate.

💡 Notes & Tips

• Keep cucumbers crisp – Salt, rest, then pat dry with a paper towel before dressing if making ahead.
• Spice control – Skip chili for mild or double it if you love heat.
• Nut-free option – Try toasted sunflower or pumpkin seeds for crunch.
• Make ahead hack – Mix the dressing up to 3 days in advance and store it in a separate bowl. Shake before pouring.
• Turn it into a meal – Top with protein and call it dinner.
• Dietary notes – This recipe is sugar free and dairy free.

🥒 Storage and Meal Prep: Keeping Your Salad Fresh

Let’s be honest, no one wants a soggy cucumber salad, especially when you’re counting on those crisp cucumbers and vibrant flavors to steal the show at your dinner table. The good news? With a few smart storage and meal prepping tricks, your Thai cucumber salad will stay as fresh and delicious as when you first tossed it together.

After you’ve whipped it up, transfer it to an airtight container and pop it in the fridge (aim for below 40°F/4°C). This keeps everything cool, crisp, and safe from any fridge funk. If you’re planning ahead for meal prepping or a big BBQ, here’s a pro tip: keep your salad ingredients, like thinly sliced red onion, cucumbers, and fresh cilantro, separate from the dressing. Store the veggies in one airtight container and the tangy rice vinegar and sesame oil dressing in a small bowl on the side. When it’s time to serve, just combine everything for that perfect mix of crunch and flavor.

Want to keep your salad at its best? Assemble just before serving. This way, the cucumbers stay snappy and the red onions keep their bite, instead of turning limp. If you’re prepping for summer salads or a week of favorite meals, this method is a game-changer. And remember, skip creamy add-ins, if you're altering the recipe, like sour cream until the last minute. They can make the salad soggy if added too soon.

By following these easy tips, your Thai cucumber salad will be ready to shine as a side dish for grilled meats or any dish that needs a refreshing, flavor filled boost. Meal prepping has never tasted so crisp, cool, and delicious!

❓FAQs About Thai Cucumber Salad

What is in Thai cucumber salad? A Thai cucumber salad recipe (ajad) usually includes cucumbers, onion, and sometimes peppers, all tossed in a sweet, sour, salty, and spicy dressing made with vinegar, lime juice, fish sauce or soy sauce, sugar (or in this case, a natural sweetener), garlic, and chili.

What is the famous Thai salad called? One of the most famous Thai versions is Som Tam (green papaya salad), a street-food favorite across Thailand. But Ajad, the cucumber version, is also beloved for balancing spicy foods.

What should not be mixed with cucumber salad? Avoid watery cucumbers or over-salting them too early, your salad will get soggy fast. Also, heavy creamy dressings tend to drown the freshness, so stick with light, tangy flavors unless you are making a creamy cucumber salad, which is a different variation.

What are the ingredients in Thai cucumber salad? A typical recipe includes cucumbers, red onion, bell pepper, cilantro, peanuts (or cashews), sesame seeds, plus a zingy dressing with rice vinegar, lime juice, fish sauce, sesame oil, soy sauce, garlic, ginger, and chili.

Are cucumbers good for a low carb diet? Definitely. Cucumbers are crisp, hydrating, and very low in net carbs, which makes them perfect for keto or low carb lifestyles. English cucumbers are a great option because they have fewer seeds and thinner skin.

Is cucumber salad dairy free? Yes, this recipe is dairy free, as it does not use any dairy-based ingredients.

💬 Wrap-Up

So the next time the sun’s blazing and you need something cool, crisp, and full of flavor, this Thai cucumber salad is your answer. It’s the kind of dish that makes you look like you’ve got everything together—even if you just tossed it together in 15 minutes while shooing kids out of the kitchen and fanning yourself with a spatula. 🥒✨ Refreshing and ridiculously easy, it’s a recipe you’ll find yourself making again and again.

📌 Pin It

Go ahead, 📌 pin it, share it, and definitely make it. Then come back and tell me… did you keep it mild, or did you go all-in on the spice? 🌶😉

🥗 You May Also Like

If this Thai Cucumber Salad made your taste buds happy, you’ll definitely want to try a few more great recipes from the blog:

• 🥢 Low Carb Thai Chicken Satay with Peanut Sauce – Juicy skewers with that irresistible nutty dip (bonus: kids love it too!).
• 🍣 Air Fryer Teriyaki Salmon – Quick, easy, and packed with flavor—the perfect protein to pair with this salad.
• 🍗 Low Carb Keto Teriyaki Chicken – Sweet and savory, without the sugar overload.
• 🥬 Keto Asian Cabbage Salad – Crunchy, colorful, and tossed in a tangy sesame dressing. (Coming soon)
• 🍫 Keto Thai Peanut Sauce – A versatile sauce you’ll want to drizzle on everything, from grilled meats to veggie bowls.

👉 Save these for later, and don’t forget to pin your favorites for easy access when dinner inspiration strikes!

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal dot com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.

This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.