This easy plant-based Thai Cucumber Salad makes a light, healthy lunch. With crunchy peanuts and a simple vegan dressing.
An Oil-Free, Plant-Based, Vegan Version of Thai Cucumber Salad with Peanuts
Thai Cucumber Salad was something I first encountered when I discovered an amazing Thai restaurant around the corner from my first condo. Before diving into a bowl of hearty Green Curry or Pad Prik Noodles, this refreshing salad was a light, refreshing way to start the meal.
If you’ve ever wondered how to make authentic Thai Cucumber Salad, it’s pretty easy. Cucumbers are mixed with rice vinegar, sugar, and a touch of red chili. Variations can include cilantro, red onion, or sesame seeds. Yet, it’s a simple plant-based, vegan recipe no matter what.
For my version, I wanted to ditch the sugar. By using organic seedless cucumbers, you get more natural flavor. Sugar would only distract from that. Instead, adding a bit of sweet red onion highlights some of the natural sweetness. Plus, peanuts add a rich, crunchy texture for a full flavor experience.
Creating Authentic, Oil-Free Thai Flavor
Because the ingredients in this easy plant-based Thai Cucumber Salad with peanuts are so simple, it’s easy to create authentic Thai flavor. First, using a good quality rice vinegar helps. You want to choose unseasoned vinegar, which has no added sugar. Seasoned vinegar has sugar added.
Second, peanuts add an authentic crunchy texture. Opt for dry-roasted, unsalted peanuts, if possible. The roasting will bring out more flavor from the peanuts, giving you a more delicious salad.
Third, spicy red Thai Finger Chili pepper adds some authentic heat. Named for the long finger-like shape, these chilies are traditionally used to add a spicy kick to Thai dishes like stir-fry, curry, and salad. If you can’t find these chili peppers, you can substitute with another spicy pepper (like Fresno, serrano, or jalapeno). Or, use crushed red pepper flakes.
Fourth, let’s talk sugar. Traditional recipes will add cane sugar for extra sweetness. It’s usually just a couple of teaspoons, but I’m on a mission to avoid refined sugar. Instead, if you want to add some sweetness, you can add Stevia or Monkfruit, two natural no-calorie sweeteners.
How to Slice a Cucumber: Lots of Ways to Make it Gorgeous
If you want to practice your knife skills, the cucumber is a great vegetable to use! There are tons of ways to slice a cucumber, and this easy Thai Cucumber Salad gives you an excuse to play. While the recipe calls for a dice, you can also slice the cucumber into half-moons, cut into discs, or even shape into long ribbons. Have some fun and make it gorgeous!
Why You’ll Love this Easy and Light Plant-Based Thai Cucumber Salad with Peanuts!
You’ll love this plant-based, oil-free vegan recipe! It is:
- Full of authentic Asian flavor with a spicy kick
- Colorful and Beautiful
- Has crunchy texture
- Easy to Make
- Comes together quickly
- Healthier than take-out
Chef Katie’s Plant-Based Cooking Tips for Easy and Light Plant-Based Thai Cucumber Salad with Peanuts:
Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.
Easy and Light Plant-Based Thai Cucumber Salad with Peanuts
- Easy
- Yield: about 4 cups
- Servings: 4
- Ready in: 15 minutes
If you love this, you’ll also love: Vegan Hearts of Palm Ceviche Salad, Thai Spicy Basil Vegan Spaghetti Squash Stir-Fry, Singapore Udon Noodle Stir-Fry, Oil-Free Vietnamese Orange Ginger Tofu Stir-fry, and 5 Minute Asian Soba Noodle Bowl.
Print Recipe
Easy and Light Plant-Based Thai Cucumber Salad with Peanuts
Ingredients
- 2 seedless cucumbers diced into 1/4-inch cubes
- 1/4 red onion very thinly sliced
- 1 red Thai chili minced
- 1/4 cup fresh cilantro chopped
- 1/4 cup roasted peanuts roughly chopped
- 1 tablespoon lime juice from 1/2 lime
- 2 teaspoons tamari
Instructions
- To make the Thai Cucumber Salad with Peanuts: Combine all ingredients in a large bowl. Serve immediately
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Nutrition Facts
Â
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 92 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 197 mg | 8 % |
| Potassium 163 mg | 5 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 3 g |  |
| Protein 4 g | 7 % |
| Vitamin A | 5Â % |
| Vitamin C | 5Â % |
| Calcium | 5Â % |
| Iron | 3Â % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Marukan Genuine Brewed Rice Vinegar, 12 Fl Oz
- Peanuts Dry Roasted Unsalted, Blanched , 5 Pound Bulk Bag – We Got Nuts,
- SAN-J -TAMARI-REDUCED SODIUM
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