Thai cucumber salad ready in under 10 minutes with simple ingredients. Light, refreshing, healthy and the perfect side dish.
While traveling through Southeast Asia (we’re currently in Chiang Mai, Thailand), we’ve been inspired to share more Asian recipes. They are widely loved, easy to prepare, and full of fresh flavors.
Alberto has always been a fan of Thai food. I grew to love it after arriving in Thailand — the variety, the balance of tastes and the vibrant street food culture won me over. We’ve been trying many vegan and vegetarian restaurants here: the food is delicious, affordable and often very healthy.
I first spotted this cucumber salad on Pinterest last year and wanted to try it ever since. Making it in Thailand gave me the chance to taste the freshest ingredients, and it lived up to expectations — bright, tangy and ready in under 10 minutes.
The recipe uses common, easy-to-find ingredients. We adapt traditional Asian dishes to use items available in most supermarkets, so you can recreate these recipes whether you live in the United States, Europe or elsewhere.
For more vegan salad ideas, try the Vegan Caesar Salad, Vegan Chicken Salad or Vegan Coleslaw — all fresh, plant-based options that pair well with a light main or can stand alone as a satisfying meal.
More Vegan Thai Recipes
- Tofu Pad Thai
- Vegan Thai Soup
- Vegan Tom Kha Soup (Thai Coconut Soup)
- Drunken Noodles
- Thai Mango Sticky Rice
If you make this salad, please leave a comment, share a photo, or tag @simpleveganblog on Instagram with #simpleveganblog — we’d love to see your version.
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Thai Cucumber Salad
10
0
10
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
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Slice the cucumber and julienne the red onion. Place them in a mixing bowl.
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Make the dressing by whisking lemon juice, sugar, oil, salt and a pinch of cayenne (if using) in a small bowl until well combined.
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Pour the dressing over the vegetables and gently toss to coat. Top with chopped peanuts and serve immediately.
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For best texture, store vegetables and dressing separately in sealed containers in the fridge for up to 3–4 days.
Notes
- Use any sweetener or neutral oil you have available.
- Swap lemon juice for vinegar, and replace peanuts with another nut or seed if preferred.
- To make it oil-free, mix 2 teaspoons tahini with 1 teaspoon water until smooth and use in place of oil.
Nutrition
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Calories: 176kcal
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Carbohydrates: 17.2g
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Protein: 3.7g
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Fat: 11.6g
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Fiber: 2.2g
Leave a comment below and let me know how it turned out!