The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Thai Cucumber Salad in a Snap!
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Thai Cucumber Salad in a Snap!

When I was first introduced to Thai food, I felt I had been cheated in life up until that point!  I can't get enough of the freshness, exotic spices and plentiful veggie friendly options that Thai Cuisine has to offer.  I have a passion for cooking with fresh green herbs as well, yet another reason Thai was meant for me! 

I fell in love with the crisp sweet concoction that is the Thai Cucumber Salad. I then became determined to make a home version that matched the beautiful balance the restaurant was able to achieve, quickly and easily. After a few additions and subtractions, by golly, I think I got it! 

This salad is a staple in my house, epecially in the warmer months. It's cool and refreshing on it's own or makes a lovely accompaniment to any Asian-inspired meal, from Pad Thai to stir fry! 

Thai Cucumber Salad, in a snap!

  • 1 large organic Cucumber
  • 1 organic Carrot
  • 2 tbsp Red/Purple onion and/or red pepper
  • 2 tbsp Rice Vinegar
  • 1-2 tsp Red Pepper Flakes
  • 2 tsp Agave Syrup (or other sweetener)
  • 1 tbsp Thai Basil (or regular Basil)
  • 2 tbsp Chopped Peanuts (or other nut)
  • 1/4 cup Purple Cabbage (optional)

Peel cucumber and cut in half, lengthwise.  Gently scoop out seeds in a straight line with a small spoon or melon baller, preserving as much of the cucumber as possible.  You will end up with half-moon boats.  :)

Cut cucumber lengthwise again so it is in four long quarters.  Cut into 1/8 or 1/4 inch slices and put into a mixing bowl.  Very finely slice some red onion, about two tbsp, add to cucumbers.  Add vinegar, sweetener, red pepper flakes to taste, and stir.  Adjust ingredients to your liking, making sure it is balanced in sweetness, spice and acidity.

Grate carrot or make fancy shreds using a food processor or other device.  Chiffonade/ super finely slice basil and cabbage. 

Divide salad into four equal parts and serve in pretty bowls.  Top with shredded cabbage, carrot and basil.  Pour remaining liquid over the top and add nuts last.  Serve while veg is still cool from fridge or chill again until ready to use.

This salad is easy-breezy and takes me right to my favorite Thai restaurant without the price tag.  It is quick to double the recipe for dinner parties or other gatherings.  I will often make it without the toppings, just a big bowl of cool crunchy cucumbers in sauce.  MMM!

Thank you for supporting and BuddhasDelight.  Blessings on your Veggie path!

*Image courtesy Flickr creative commons.



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Leave a Comment

  1. Carolyn
    Sounds Yummy Buddhas Delight! Vote #2!
    Log in to reply.
  2. Virtually Homemade
    Virtually Homemade
    Sounds so good!
    Log in to reply.
  3. Fifi Leigh
    Fifi Leigh
    it sounds good. i like thai food. i might try it next time i go to the grocery store, but i might add mixed nuts.
    Log in to reply.


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