Lao Cucumber Salad Recipe (Thum Mak Thang)
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This authentic Lao cucumber salad recipe (thum mak thang) combines crisp vegetables with a spicy chili-lime dressing for bold, fresh flavor. It’s an easy summer dish that’s perfect for a quick lunch, as a side, or a light dinner.
Note: Just like som tam, this salad is made with a mortar and pestle! For a Thai-style twist, check out my cucumber salad for satay.
What is thum mak thang?
Thum mak thang is a Lao cucumber salad with a fresh, spicy, and tangy flavor. It’s made with cucumber, garlic, chili, lime juice, fish sauce, and sugar, all pounded in a mortar and pestle for a crunchy texture and bold, well-blended taste.
In Lao, thum means to pound, mak means vegetable, and thang means cucumber. The pounding technique blends flavors, releasing the natural oils and aromas of the ingredients.
Recipe highlights
- Great for sharing – Always a hit at BBQs, family dinners, or any Asian-style spread.
- Pairs perfectly with other dishes – Serve with sticky rice, lettuce wraps, grilled meats, or anything fresh off the BBQ for a complete meal.
- Make it your own – Taste the dressing and adjust until it’s just right for you. Add more sugar if it’s too spicy, or toss in extra chilies if you love the heat.
- True to tradition – Made with a mortar and pestle, just like you’d find at Lao street food stalls.
- Light and refreshing – Crunchy cucumber and that chili-lime dressing make it perfect for hot days.
- Quick to prepare – Comes together in minutes, ideal for busy days or a last-minute lunch.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Cucumbers – Japanese, English, or mini cucumbers work best for their thin skin, crisp texture, and mild flavor that absorbs dressing well.
- Tomatoes – Use cherry or small Roma tomatoes that are ripe but still firm; you can also add yard long beans or green beans for variety.
- Lime – Fresh lime juice only; choose heavy, glossy, deep-green limes for maximum juice and flavor.
- Fermented fish sauce – Adds the signature salty, umami depth found in Isan and Lao salads.
- Palm sugar – Brings a natural caramel-like sweetness that’s different from white sugar.
- Fish sauce – Go for a premium brand like Megachef for a clean, balanced salty-sweet flavor.
- Chilies (optional) – Thai bird’s eye or Jinda chilies for heat, or use milder varieties/seeds removed for less spice.
How to make Lao cucumber salad
Step 1: Pound the chilies in a mortar and pestle until roughly crushed.
Step 2: Add lime juice, fish sauce, fermented fish sauce, and palm sugar. Mix well, then add the tomatoes and a piece of lime skin, lightly bruising them to release flavor.
Step 3: Add the cucumber and any optional vegetables, tossing to coat evenly.
Step 4: Give everything a final gentle mix to balance the flavors. Serve right away for the freshest taste.
How to store leftovers
It’s best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The cucumbers will soften as they sit in the dressing, so if you plan to make it ahead, keep the dressing separate and toss just before serving.
Frequently asked questions
Can I make this salad without a mortar and pestle?
Totally. Just use a large mixing bowl and the back of a rice spoon to press and mix the ingredients. Your salad will still be delicious.
Is it gluten-free?
This recipe is gluten-free, but always double-check the labels of your fish sauces.
Any vegan alternatives for fermented fish sauce?
Swap the fish sauce for a vegan fish sauce. If replacing the fermented fish sauce as well, add an extra tablespoon of the vegan alternative to match the depth of flavor.
More Asian salad recipes you’ll love
- Yum woon sen pork
- Shrimp larb
- Som tam pla ra
- Thai pork larb
- Tam sua (rice vermicelli papaya salad)
This spicy Laos cucumber salad recipe is fresh, flavorful, and naturally healthy. It’s a light, low-carb option that’s perfect for anyone looking for a crisp, refreshing side. If you loved it, leave a comment and follow along on Facebook, Instagram, and Pinterest for more!
Lao Cucumber Salad Recipe (Thum Mak Thang)
Equipment
- cutting board and knife
Ingredients
- 1 clove garlic, peeled
- 3 chilies, to taste
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 1/2 tablespoon fermented fish sauce
- 3 cherry tomatoes, halved
- 1 tablespoon fresh lime juice
- 10 oz or 2 cups cucumber, sliced
Instructions
- Crush chilies and mortar with a mortar and pestle.
- Mix in the dressing made of lime juice, fish sauce, fermented fish sauce, and palm sugar. Add ripe tomatoes plus lime skin to the mix, roughly crushing them.
- Toss in the cucumber and any optional vegetables of your choice.
- Gently mix all the ingredients one last time, ensuring the flavors are well combined and balanced. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- The best greens for Lao-style cucumber salads are Japanese, English cucumbers, or mini cucumbers.
- Cherry tomatoes or small, ripe Roma tomatoes are a great option.
Great recipe! Delicious!
Thank you!