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.
Course Salad
Cuisine Asian, Thai
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 164kcal
Author Amy Katz


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:


  • 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.


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.


Calories: 164kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 13.4mg | Calcium: 38mg | Iron: 0.8mg