Thai cucumber salad, made in less than 10 minutes, using simple ingredients. It's so tasty, healthy, refreshing and the perfect side dish.
As we're travelling through South East Asia (we're in Chiang Mai, Thailand, at the moment), we want to share more Asian recipe with you guys because they're so popular on the blog and also so healthy and easy to make.
Alberto loves Thai food, it's one of his favorite ones. I liked it, but not so much, until I came to Thailand and fell in love with this amazing cuisine. We're trying so many vegan and vegetarian restaurants as they're so inexpensive, the weather is great and the food even better.
I saw this cucumber salad on Pinterest last year and I knew I had to give it a try, but I had to come to Thailand to make it and I should tell you it's amazing. The taste is out of this world and it's ready in less than 10 minutes!
Besides, it's made with simple and easy-to-get ingredients. We always try to use ingredients you can find at any supermarket, so we'll make our own versions of traditional Asian recipes, that way you guys will be able to make them living in America, Europe or any other place in the world.
Looking for more vegan salad inspiration? Check out my Vegan Caesar Salad, Vegan Chicken Salad, and Vegan Coleslaw. These plant-based delights will satisfy your cravings for a fresh and flavorful vegan salad experience.
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📖 Recipe
Thai Cucumber Salad
Ingredients
- 1 large English cucumber
- ½ red onion
- 1 tablespoon lemon juice
- 1 tablespoon cane, coconut or brown sugar
- 1 tablespoon oil, we used coconut oil
- Sea salt to taste
- Cayenne powder to taste, optional
- 2 tablespoon chopped peanuts
Instructions
- Slice the cucumber, julienne the red onion and add them to a mixing bowl.
- To make the salad dressing, just mix all the ingredients in a small bowl until well combined (lemon juice, sugar, oil, salt and cayenne powder).
- Pour dressing on top of the salad and gently toss to combine. Then top with the chopped peanuts and serve immediately.
- Best with fresh, keep the veggies and salad dressing separately, in sealed containers in the fridge for 3 to 4 days.
Notes
- Feel free to use any sweetener or oil you have on hand.
- Vinegar can be used instead of the lemon juice and you can also replace the peanuts by any other nut or seed.
- If you don't consume oil, mix 2 teaspoon of tahini with 1 teaspoon of water until well combined and use it instead of the oil.
Leo~ says
Just discovered this a couple days ago and now this has easily become my snack, lunch, or pre dinner staple. I even wanted it for breakfast lol
I am so in love with this and it is way too simple! I made this 3xs in one day to just try it out at first...but ended up having my son eat it up and then 2nd time for me and my mom and then 3rd time for work the next day. I actually put everything in a bowl overnight and the next day it was still amazing and flavorful. I was surprised how the flavor for the dressing worked out. I wasn't sure, but it's the exact flavors I've been looking for and love in Thai cuisine. I put a lot of cayenne however and more lemon juice. I also didn't have red onions, I am sure it would taste better with it. I had white onions and I sliced them very, very finely and it turned out delicious. I need to try this with red onion though seriously lol
Leo~ says
oops I forgot to say THANK YOU FOR SHARING! <3
Iosune says
Hi Leo! So glad you liked it so much 🙂 Have a nice day!
The Student-turned-Doctor @ Food for Dissertating says
This looks intriguing! I love cucumbers and yet I so often prepare them in the same ways over and over. I never thought to combine them with peanuts. Thanks for sharing this! When I get some cucumbers I'll give it a try.
Iosune says
Hi! So glad you liked it 🙂
Regina R McWhirter says
Ooo just bought 3 large cucumbers. Great timing! Y. U. M.
Iosune says
Hi Regina! Hope you like it 😀
Yosoyosoyosoy says
Amazing! Thanks for sharing!👌
Iosune says
Hi! You're welcome 😉