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Thai Cucumber Salad

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1-2

Thai cucumber salad, made in less than 10 minutes, using simple ingredients. It’s so tasty, healthy, refreshing and the perfect side dish.

Thai Cucumber Salad - Thai cucumber salad, made in less than 10 minutes, using simple ingredients. It's so tasty, healthy, refreshing and the perfect side dish. #vegan #glutenfree #simpleveganblo
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Ingredients

  • 1 large English cucumber
  • 1/2 red onion
  • 1 tbsp lemon juice
  • 1 tbsp cane, coconut or brown sugar
  • 1 tbsp oil, we used coconut oil
  • Sea salt to taste
  • Cayenne powder to taste (optional)
  • 2 tbsp chopped peanuts

Instructions

  1. Slice the cucumber, julienne the red onion and add them to a mixing bowl.
  2. 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).
  3. Pour dressing on top of the salad and gently toss to combine. Then top with the chopped peanuts and serve immediately.
  4. 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 tsp of tahini with 1 tsp of water until well combined and use it instead of the oil.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 176
  • Sugar: 11.3 g
  • Sodium: 450 mg
  • Fat: 11.6 g
  • Saturated Fat: 6.6 g
  • Carbohydrates: 17.2 g
  • Fiber: 2.2 g
  • Protein: 3.7 g