Quick Easy Vegan Recipe: Thai Cucumber Peanut Salad

In this recipe demo, vegan chef Jason Wrobel whips up a meal from his favorite ethnic style of cuisine, Thai.

Peanut Thai Salad

Ingredients:

• 3–4 small cucumbers, diced
• ½ small red onion, diced
• 1 cup cilantro, minced
• Peanuts, crushed

Vinaigrette:

• 2 tablespoons safflower oil
• ½ tablespoon coconut aminos
• ½ tablespoon vegan Worcestershire sauce
• 1 tablespoon Vitamin Mineral Rush
• ¼ cup lime juice
• 2 cloves garlic, minced
• *Optional 2 tiny Thai bird chilies
• Pinch salt
• 1 tablespoon coconut palm sugar

Directions:

Start by adding the base ingredients for your salad: cucumbers, red onion, cilantro, and crushed peanuts. Set that aside and move onto the amazing dressing. In a bowl add the dressing ingredients together and give it a little wrist action with a whisk for 20–30 seconds. Then pour that savory and sweetly hot dressing all over your salad, toss everything together, and revel in the delicious flavor of Southeast Asia.