Paleo Thai Cucumber Salad with Cashews

Thai Cucumber Salad with Cashews by Worthy Pause

If you need something to go with the Pork Larb Lettuce Wraps I made the other day, this Thai Cucumber Salad is an Excellent Decision. #unnecessarycapitalization

Cucumbers are a constant when it comes to my summer eating rituals. You can find them here, and here... and most recently here, where I just dipped them in what is essentially instant garlic breath. This particular sweet and spicy Asian cucumber salad makes a perfect side dish for Thai or Vietnamese proteins, or just on its own when it's so hot you can't bear to turn on a single appliance in your kitchen. It's ready in 10 measly minutes and requires only a little bit of chopping.

Paleo Thai Cucumber Salad by Worthy Pause
Paleo Thai Cucumber Salad by Worthy Pause

Admittedly, this is kind of a cheater recipe in that I just used the same formula as the lettuce wraps sauce to create this dressing. Why didn't I switch it up at all? Well, because one shan't mess with something that tasteth right already, as the saying goes.

As a reminder to my paleo and gluten-free pals, check the ingredient labels of your fish sauce for surprise sugar and gluten. When in doubt, Red Boat brand is the way to go.


paleo, whole30, gluten-free


  • 2 English cucumbers, diced
  • 2 T water
  • 1/4 cup fish sauce
  • 1 lime's worth of zest and juice
  • 1 Thai chili, sliced thinly
  • salt and pepper to taste
  • fresh basil, chopped
  • fresh mint, chopped
  • fresh cilantro, chopped
  • crushed cashews


  1. Whisk up the water, fish sauce, lime juice, lime zest, Thai chili, salt and pepper in a bowl.
  2. Toss the dressing onto the cucumbers, taste and adjust salt and pepper if needed.
  3. Serve with fresh basil, mint, cilantro and crushed cashews on top.


  • Use Thai basil if you can, but regular will do in a pinch.
  • If you don't use all of the dressing, it'll keep for about 2-3 days in the fridge.


Let me know how your salad turns out!