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Thai Salad Cucumber

Thai Salad Cucumber Vegan

  • Author: Sanchita Dey
  • Total Time: 25 minutes
  • Yield: 3 people 1x
  • Diet: Vegan


It is the perfect summertime salad thanks to its refreshing taste and distinct taste of Thai salad cucumber vegan.


  • 300 gms – Cucumber Sliced or 2 medium cucumbers
  • 1 medium – Onion chopped
  • 4 tbspPeanuts roasted
  • 1 tbsp – Olive oil
  • Pink salt to taste
  • 1 tbsp – Coriander leaves chopped
  • 2 tbspWhite Vinegar
  • 4 cloves – Garlic (minced)
  • 1 tbspSweet Thai Chili Sauce
  • 2 tbsp – Lemon juice


  1. To roast peanuts, place them in a wok over low heat. Peanuts should be roasted until golden brown, stirring constantly. This should take between 5 and 8 minutes. Remove the wok from the heat and set the peanuts aside to cool. Note that if you leave them in the wok, the residual heat will continue to brown them. Crush them roughly once they’ve cooled completely or you can keep them as it is. Place aside.
  2. Garlic should be fried in a wok over medium-low heat. When the oil is hot, add the chopped garlic for 2 to 3 minutes on low flame, stir and cook until golden brown and evenly colored. Now add the sliced onions and fry on medium heat for 5 minutes. Set aside to cool after removing from the wok. Keep in mind that the garlic will continue to color as it cools.
  3. Pour vinegar into a small glass dish to make the dressing or sauce. Combine the powdered sugar (optional) and sweet Thai chili sauce in a mixing bowl. To combine, stir thoroughly. Save the dressing.
  4. To make the cucumber salad, place the cucumber slices in a large glass, wooden, or non-reactive metal bowl. 
    Fresh coriander leaves, chopped shallots, fried garlic, saved sauce, and crushed toasted peanuts are all added to the salad. Toss everything together thoroughly.  Place in the refrigerator for half an hour to chill or you can serve them as it is when prepared.
  5. Remove the bowl from the refrigerator and serve the Thai cucumber salad. Toss the salad again with salt to taste. Sliced red chilies (optional) may be garnished on top of the salad bowl.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Cuisine: Thai


  • Serving Size: 3 people
  • Calories: 230Kcal
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Thai salad cucumber, salad, thai salad