This Thai Coconut Cucumber Salad is a refreshing blend of crisp cucumbers, creamy coconut, and zesty lime that dances on your palate. The combination of crunchy vegetables and silky coconut milk creates a delightful contrast, while a hint of chili adds a subtle kick. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it ideal for busy days. Each bite is a burst of vibrant flavors that transport you straight to the tropics.

Packed with fresh herbs and aromatic spices, this salad is not only delicious but also incredibly nourishing. The cool cucumbers balance the richness of the coconut, while the tangy dressing ties everything together beautifully. Whether you’re serving it as a side or enjoying it as a main, this dish is a feast for the senses. It’s a simple yet stunning way to brighten up any meal with minimal effort and maximum flavor.

Fresh & Flavorful Ingredients

For the Dressing:
⅓ cup coconut milk
1 teaspoon red curry paste
1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce (use tamari if gluten-free)
Juice from ½ lime (reserve the other ½ lime for serving)
1 teaspoon agave
¼-½ teaspoon sriracha, to taste
A few tablespoons of water, if needed, to thin it out
For the Salad:
½ cup chopped cucumber
½ cup chopped red pepper
½ cup edamame, cooked
½ cup tofu, cubed (baked, if preferred—see optional method below)
¼ cup scallions, sliced (white and green parts)
½ cup basil leaves, chopped (Thai basil if available, regular basil works too)
4-5 mint leaves, chopped
1 cup arugula or other salad greens
1 cup rice noodles, cooked (optional)
¼ cup cashews, toasted & chopped (optional)
¼ cup toasted coconut flakes (optional)

Simple Step-by-Step Instructions

Prepare the Dressing: In a small bowl, whisk together coconut milk, red curry paste, fish sauce, soy sauce, lime juice, agave, and sriracha. Add water if needed to thin the dressing to your desired consistency. Taste and adjust seasonings. Refrigerate while preparing the salad.
Chop Salad Ingredients: Chop cucumber, red pepper, scallions, basil, and mint. If using baked tofu, prepare it now (see optional method below).
Assemble the Salad: In a large bowl, toss cucumber, red pepper, edamame, tofu, scallions, basil, mint, arugula, and rice noodles (if using) with the dressing. Taste and adjust the amount of dressing or seasonings as needed.
Add Toppings: Sprinkle toasted cashews and coconut flakes on top to keep them crunchy.
Serve: Squeeze the reserved lime juice over the salad or serve with lime slices on the side. Enjoy immediately!
Optional Baked Tofu: Cut firm tofu into small cubes. Arrange on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake at 350°F for 15-20 minutes or until golden brown on the edges. Let cool for 15 minutes before adding to the salad.

Customize Your Salad with Creative Toppings

Make this Thai Coconut Cucumber Salad your own by adding extra toppings! Try crispy fried shallots for a savory crunch, or sprinkle on some sesame seeds for a nutty flavor. If you’re feeling adventurous, add a handful of pomegranate seeds for a burst of sweetness and color. Don’t forget to experiment with different herbs like cilantro or parsley for a fresh twist.

Perfect Pairings for a Complete Meal

This salad pairs beautifully with grilled shrimp, chicken, or even a side of jasmine rice for a heartier dish. For a light and refreshing meal, serve it alongside a cold glass of lemongrass iced tea or a crisp white wine. It’s also a great addition to a Thai-inspired dinner spread with spring rolls or satay skewers.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-cooked rice noodles and store-bought baked tofu to skip a few steps. You can also prepare the dressing a day ahead and store it in the fridge—just give it a quick whisk before tossing it with the salad. Chopping veggies in advance can save you even more time when you’re ready to assemble.

How to Store and Keep It Fresh

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the cashews and coconut flakes separate to maintain their crunch. If the salad seems dry after refrigeration, drizzle a little extra lime juice or coconut milk to revive the flavors. This dish is best enjoyed fresh, so avoid freezing it.

Recipe Variations to Suit Your Taste

For a vegan version, swap fish sauce with extra soy sauce or tamari. If you’re not a fan of tofu, try chickpeas or tempeh for a protein boost. Swap out the arugula for spinach or kale, or add shredded carrots for extra texture. Feel free to adjust the spice level by adding more or less sriracha to suit your palate.