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Thrive On

Vegan Thai Cucumber Salad

Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishDinnerLunchSaladSide
Serves 6 (1 serving = 1 cup)
Active time: 15 minutes
Total time: 45 minutes

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


  • 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


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.


  1. 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.


  • 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.