Vegan Thai Cucumber Salad
Serves 6 (1 serving = 1 cup)
Active time: 15 minutes
Total time: 45 minutes
Description
This sweet and tangy salad of cucumber, scallions and pepper is packed with vibrant Thai flavors and a bit of extra crunch from dry-roasted peanuts. If possible, use a red jalapeño (or chile) to brighten the salad with a few specks of red. Cut the heat by removing the seeds before chopping.
Directions
- Stir lime juice, oil, tamari (or soy sauce), brown sugar, jalapeño (or chile) and scallion together in a large bowl. Add cucumbers, cilantro and peanuts and stir to coat. Let stand for about 30 minutes, stirring occasionally, to marinate the cucumbers.
Tips
- Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- To make ahead: Transfer the salad to an airtight container, refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories105 cal
- Total Fat7.9 g
- Saturated Fat1 g
- Cholesterol0 mg
- Sodium179 mg
- Carbohydrate Total7 g
- Protein2.7 g
- Phosphorus45 mg
- Potassium197 mg
- Fiber1.4 g
- Calcium22 mg
Ingredients
- ¼ cup lime juice
- 2 tablespoons avocado oil or peanut oil
- 1½ tablespoons low-sodium tamari or soy sauce
- 1 tablespoon brown sugar
- 1 small red jalapeño pepper or other fresh chile pepper, finely chopped
- 1 scallion, thinly sliced
- 2 English cucumbers, halved, seeded and thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped unsalted dry-roasted peanuts