Easy Vegan Thai Cucumber Salad

Vegetable, knife and block on wooden table in kitchen

Prasit photo/Getty Images

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
358 Calories
11g Fat
58g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 358
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 1009mg 44%
Total Carbohydrate 58g 21%
Dietary Fiber 14g 51%
Protein 19g
Calcium 755mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a delicious vegetarian Thai salad, try this easy Thai Cucumber Salad. This salad achieves all of the flavor and taste of non-vegetarian cucumber salad without resorting to using fish sauce or shrimp paste, plus it's virtually fat-free! Note that for this recipe you'll need to scout out a bottle of Golden Mountain Sauce, available at any reputable Asian or Chinese food store (look for it in a tall bottle next to the fish sauce). Like soy sauce, Thai Golden Mountain Sauce is made from fermented soybeans, which makes it suitable for both vegetarian and vegan diets.


  • For the Salad:
  • 1 English Cucumber (peeled)
  • 1 red bell pepper (diced)
  • 3 green onions (thinly sliced)
  • 1 loose cup fresh coriander/cilantro (lightly chopped)
  • 1/2 loose cup fresh basil (lightly chopped)
  • 1/4 cup dry roasted peanuts (lightly ground or chopped)
  • For the Dressing:
  • 1 tablespoon lime juice (juice of 1/2 large lime)
  • 1 tablespoon Golden Mountain Sauce (or soy sauce)
  • 1 to 2 cloves garlic (minced)
  • 1 tablespoon soy sauce
  • 1 to 2 teaspoon Thai chili sauce (or 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle))
  • 1 1/2 to 2 teaspoons white sugar

Steps to Make It

  1. Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.

  2. Add prepared red pepper, green onion, fresh herbs, and peanuts to the salad bowl.

  3. Combine the dressing ingredients together in a cup, stirring to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once it is combined with the salad.

  4. Pour dressing over the salad and toss well to combine. Taste-test the salad, adding more chili sauce or dried crushed chili if you'd like it spicier.

  5. To serve, transfer the salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours. This salad is best eaten up the same day you make it.

  6. Enjoy!