Vegan Thai Cucumber Salad

Vegan Thai Cucumber Salad

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From:, July 2018

This sweet and tangy salad of cucumber, scallions and pepper is packed with vibrant Thai flavors and a bit of extra crunch from dry-roasted peanuts. If possible, use a red jalapeño (or chile) to brighten the salad with a few specks of red. Cut the heat by removing the seeds before chopping.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup lime juice
  • 2 tablespoons avocado oil or peanut oil
  • 1½ tablespoons low-sodium tamari or soy sauce (see Note)
  • 1 tablespoon brown sugar
  • 1 small red jalapeño pepper or other fresh chile pepper, finely chopped
  • 1 scallions, halved and sliced
  • 2 English cucumbers, halved, seeded and thinly sliced
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped unsalted dry-roasted peanuts


  • Prep

  • Ready In

  1. Stir lime juice, oil, tamari (or soy sauce), brown sugar, jalapeño (or chile) and scallions together in a large bowl. Add cucumbers, cilantro and peanuts and stir to coat. Let stand for about 30 minutes, stirring occasionally, to marinate the cucumbers.
  • Note: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 105 calories; 8 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 3 g protein; 23 mcg folate; 0 cholesterol; 4 g sugars; 2 g added sugars; 167 IU vitamin A; 9 mg vitamin C; 22 mg calcium; 1 mg iron; 179 mg sodium; 197 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, ½ vegetable

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