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Thai Cucumber Carrot Salad

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This Thai Cucumber Carrot Salad is a North American version of the famous Thai salad known as Som Tai. Traditionally made with green papaya this version uses readily available cucumber and carrot. They give the salad its’ desired crunchy texture and the sauce, made with lime juice and fish sauce, makes it uniquely Thai.

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Balancing Flavours The Thai Way

Thai cooking is all about the balance…sweet and sour with hot and salty. The dishes are all served together and complement each other in a harmonious layering of flavour upon flavour. Typically diners combine any of the dishes and condiments on their own plate to achieve the desired taste.

In North America we tend to increase the amount of a main dish When feeding a large crowd Thai cooks simply add more dishes increasing the possibilities for more unique flavour combinations. This Thai Cucumber Carrot Salad is a perfect example. The sharp tang of the salad provides a wonderful contrast to the richness of a creamy Thai curry. Serve it as part of any Thai meal and it shines.

Gluten Free Fish Sauce

If you enjoy Thai food you simply need to buy fish sauce. It is most often gluten free and is essential in both Thai and Vietnamese cooking. I’ve heard from people in the United States that they have seen fish sauce with added wheat so always read the label. To learn more about this essential ingredient check out this post, Gluten Free Fish Sauce.

Two bottles of fish sauce
Two bottles of fish sauce -photo credit Jim Little

A Dinner Club Menu

I encourage you to make this salad as a part of your next Thai meal. If you are ready to create a Thai feast I posted a Thai menu here, Gourmet Dinner Club – Thai menu, with links to all the recipes.

A green bowl filled with fiery Thai chiles, Thai One On - a menu
Gourmet Dinner Club Menu – Thai One On -photo credit Jim Little

Let me know in the comments below if you tried this recipe and what you thought.

More Thai Recipes

More Thai Recipes
More Thai Recipes from Everyday Gluten Free Gourmet

A Travel Tale – Thailand

From time to time I write a travel post for my friend Sue over at Travel Tales of Life. This is the one I wrote about our trip to Thailand many years ago.

Thai Red Shrimp Curry

Thai Red Shrimp Curry
Thai Red Shrimp Curry -photo credit Jim Little


1 garlic clove, minced and mashed to a paste
2 Tbsp fresh lime juice (about 1 lime)
1½ Tbsp fish sauce
1 Tbsp sugar
1 Thai bird chile (or jalapeno or serrano chile) sliced, seeded if you want less heat
2 long English cucumbers, quartered lengthwise
1 carrot, coarsely shredded
OPTIONAL - soft-leaf lettuce for serving


In a bowl stir together garlic paste, lime juice, fish sauce sugar and chile stirring until sugar is dissolved.
Thinly slice cucumbers crosswise and add to garlic mixture with carrot. Toss well with liquid.
Serve on the table as part of a Thai meal or individually in soft-lettuce cups.


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