Asian spicy cucumber salad – vegan

Thailand is one of my favorite countries for vegan food. I love the fresh ingredients and the spices they use. Plus most of the things are really quick and easy to prepare but look colorful and tasty.

For two portions you need:

  • 1 large cucumber
  • 2 spring onions
  • 1tbs chopped coriander
  • 1tbs chopped mint leafs
  • 1tbs sesame seeds
  • 1tbs chopped peanuts
  • 3tbs apple vinegar
  • 1tbs agave nectar
  • 1 garlic glove
  • 1tbs chili powder


Wash the cucumber and cut it in half the long way. Carefully remove the seeds with a tablespoon then cut the halves in 1cm small slices and prepare them on a plate. Heat up the peanuts and sesame seed in a pan without oil for about 4 minutes. Be careful not to burn them, otherwise, they get bitter.

Chop up spring onions and garlic and mix them with coriander and mint. Add apple vinegar, agave nectar, and chili powder and mix well. That’s your dressing. Pour it over the cucumber pieces and top with peanuts and sesame seeds.

One portion of this salad has the following nutritional values: 161kcal, 7g fat, 17g carbohydrates, 11g sugar, 5g protein and 4g fiber.


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