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.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: Thai
Diet: Vegan
Servings: 2
Calories: 176kcal
- 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
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.
- 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.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 17.2g | Protein: 3.7g | Fat: 11.6g | Saturated Fat: 6.6g | Sodium: 450mg | Fiber: 2.2g | Sugar: 11.3g