Cucumber Peanut Salad (Vegan)

Cucumber Peanut Salad is a delicious starter with fresh herbs in a light tangy dressing. It’s easy to make and is naturally vegan and gluten-free. It goes equally well with summer foods and Asian-inspired dishes.

Cucumber salads are so refreshing in the summer.

Some of my favorites are Mediterranean Cucumber and Tomato Salad and Olive Cucumber Chickpea Salad.

I also love cucumbers in Greek Millet Salad.

But have you ever tried them in Asian-inspired salads?

They are really delicious!

Cucumber Peanut Salad is inspired by a dish I had a long time ago in a Thai restaurant.

I actually don’t remember where it was, but the combination of cucumbers, peanuts, spice, and lime stuck with me.

And while this version is far from authentic, it’s very flavorful.

I really enjoy the fresh cilantro and mint with the mild heat from the jalapeno pepper.

And the dressing is light so it doesn’t overpower the delicate flavor of the cucumbers.

I love this salad as a starter with other Asian-inspired recipes.

It goes great with some of these favorites:

Peanut Butter Noodles

Mango Tofu Summer Rolls

Spicy Coconut Soup

Peanut Sauce Tofu

Coconut Jasmine Rice

Baked Teriyaki Tofu

Green Bean Curry

Air Fryer Orange Tofu

And this salad would be equally welcome at a barbecue with veggie burgers and potato salad!

Persian or English cucumbers are my favorite varieties for using in this Cucumber Peanut Salad.

Or if you can find them, Japanese cucumbers would be perfect, too.

The skin on these types is thinner, and the seeds are smaller and less bitter.

I keep the skin on since I buy organic cucumbers.

But if you can only get conventional, be sure to peel them before slicing them.

And if you can only get standard cucumbers, I recommend slicing them lengthwise and scraping out the seeds with a teaspoon.

Now let’s make Cucumber Peanut Salad!

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Cucumber Peanut Salad (Vegan)

Cucumber Peanut Salad is a delicious starter with fresh herbs in a light tangy dressing. It's easy to make and is naturally vegan and gluten-free. It goes equally well with summer foods and Asian-inspired dishes.

Course Salad

Cuisine Asian, Thai

Keyword cucumber peanut salad, cucumber salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Calories 164 kcal

Author Amy Katz

Ingredients

For the salad:

• 1 pound cucumbers (preferably Persian or English), sliced
• 1 jalapeno pepper thinly sliced (seeds and ribs removed, if desired)
• 2 green onions sliced
• 1/2 cup roasted peanuts (I prefer lightly salted)
• cilantro leaves roughly chopped
• mint leaves roughly chopped

For the dressing:

• 1/4 cup lime juice
• 2 Tablespoons coconut aminos
• 1 Tablespoon sesame oil

Instructions

1. Combine the salad ingredients in a large salad bowl.

2. Whisk together the dressing ingredients until combined, or shake in a small sealed jar.

3. Pour the dressing over the salad. Toss well to coat all the cucumbers. Serve immediately.

Recipe Notes

If using organic cucumbers, you can leave the skin on. If you can't find Persian or English cucumbers, regular cucumbers may be used. But first slice them lengthwise and remove the seeds by scraping them out with a teaspoon.

If you make Cucumber Peanut Salad, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Cucumber Peanut Salad (Vegan)

Amount Per Serving

Calories 164 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 1g 5%

Sodium 252mg 11%

Potassium 330mg 9%

Total Carbohydrates 9g 3%

Dietary Fiber 2g 8%

Sugars 2g

Protein 5g 10%

Vitamin A 3.6%

Vitamin C 16.3%

Calcium 3.8%

Iron 4.2%

* Percent Daily Values are based on a 2000 calorie diet.