What could be an ordinary cucumber yogurt salad is turned zippy and bright with the addition of Thai-inspired flavors, the heat of pickled jalapeños and fresh herbs. You’ll want to drink what’s leftover of the dressing in your bowl, and please do.

close up of cucumber and yogurt salad with Thai flavors, pickled jalapenos and fresh herbs.

Why this recipe works

  • Cucumber Yogurt combo– this is a well loved combination used in Tzatziki dip. Summer salads are often made with cucumbers and mayo or cucumbers and yogurt, for a healthier version.
  • New flavors– here we turn the cucumber salad on its head by infusing the yogurt dressing with Thai flavors of coconut, lime, cilantro and basil and adding pickled jalapenos for their signature heat and tang.

Ingredient notes

  • Coconut milk- specifying 3 tbsp for just the right amount of coconut flavor without too much liquid. You could start with 2 tbsp and add the 3rd to taste. I like the flavor with 3 tbsp but there is a bit of extra in the bowl when the salad is finished so take care if serving on a plate with other foods you don’t want to sop up any extra liquid.
  • Pickled jalapeños- these are one of my favorite ingredients because of the vinegar flavor and the ability to choose a variety that are also sweet and pickled as well as spicy. Choose your own adventure!

Above: the perfect half moon rounds of Persian cucumbers cut into 1/8-1/4″ slices, and all the other ingredients needed for this tasty but quick to make salad.

Tips for making and serving this recipe

  • This recipe couldn’t be simpler to make. If you can allow enough time to chill the salad for an hour or more, that is the best way to serve it.
  • Salting the cucumbers- I like to use the salt on the sliced cucumbers and toss to coat versus adding the salt to the dressing so that the cucumbers are well seasoned before they are added.
  • Serving- this salad works well as a side dish for 4, a main dish (with protein) for 2, or a condiment type salad that can be put on the table for more than 4 people, where people take a spoonful or so to add to their plate.
  • If serving on plate with other foods, drain the extra dressing (mostly coconut milk and water from cucumbers) before putting on the table to serve so that the extra liquid doesn’t migrate to other foods on the plate.
serving cucumber yogurt salad.

Other related recipes

bite of cucumber yogurt salad with Thai flavors.
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close up of cucumber yogurt salad.

Cucumber Yogurt Salad with Thai Flavors and Jalapeño

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Prep Time30 minutes
Cook Time20 minutes
Threading the Skewers: 15 minutes
Servings4 see notes
What could be an ordinary cucumber yogurt salad is turned zippy and bright with the addition of Thai-inspired flavors, the heat of pickled jalapeños and fresh herbs. You'll want to drink what's leftover of the dressing in your bowl, and please do.


  • 3 cups Persian cucumber (1 large), halved, sliced (I use baby or Persian w/skins on)
  • 4 green onions (a.k.a. scallions, sub spring/young onions)
  • 1/2 cup greek non-fat yogurt
  • 3 tbsp coconut milk (canned, mixed so thick cream is integrated)
  • 1 lime (juiced)
  • 1 tsp white sugar
  • 1/2 tsp sea salt
  • 1 pinch finely ground white pepper (sub black pepper)
  • 2 tbsps fresh basil (chopped)
  • 1/4 cup fresh cilantro (chopped, sub parsley)
  • 12 slices pickled or sweet/sour jarred jalapenos (6 as is, 6 chopped (can sub 1/2 fresh jalapeno minced))


  • Wash and slice the Persian cucumber. Slice in half, then slice each half in half again, lengthwise, then slice all 4 sections into 1/8-1/4"wide half moon shapes. Place in serving bowl, add salt and toss to coat. Let sit while making the dressing.
  • Wash and slice the green onions and mix in with the cucumbers.
  • Re: jalapenos- only use if you enjoy the heat. I think it adds a lot to the flavor, but if you only like mild heat, I suggest just adding 6 chopped pickled jalapeno slices and forego the other 6.
  • Add all dressing ingredients to bowl and stir/whisk well.
  • Add cucumbers to dressing, toss and taste. Adjust salt, pepper, lime, coconut milk or any other flavor you feel needs more.


Servings-this recipe serves four small/side servings, or can be brought to the table for a larger group, meant more as a condiment type salad. OR, serve it to two as a major part of the meal with some tuna or other protein.

Nutrition (an estimate)

Calories: 143kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 5.518mg | Potassium: 823mg | Fiber: 9g | Sugar: 10g | Vitamin C: 40mg | Calcium: 124mg | Iron: 7mg | Magnesium: 69mg | Net Carbohydrates: 12g
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