Name: Cucumber Peanut Salad (Vegan)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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); 1/4 cup lime juice; 2 Tablespoons coconut aminos; 1 Tablespoon sesame oil

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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:

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!

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.

Print Rate

Course: Salad

Cuisine: Asian, Thai

Keyword: cucumber peanut salad, cucumber salad

Prep Time: 15 minutes

Total Time: 15 minutes

Servings:

Calories: 164kcal

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

Combine the salad ingredients in a large salad bowl.
Whisk together the dressing ingredients until combined, or shake in a small sealed jar.
Pour the dressing over the salad. Toss well to coat all the cucumbers. Serve immediately.

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.

Nutrition

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