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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


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


  • 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


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.

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