This fresh and spicy summer salad topped with crunchy roasted peanuts is perfect for your next vegan barbecue or as a side dish to your favorite Asian stir-fry.  

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Vietnamese Cucumber Salad with Cilantro and Roasted Peanuts [Vegan, Gluten Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



  • 1 medium cucumber
  • 1 tablespoon unsalted raw peanuts
  • 1 teaspoon sesame seeds
  • 2 scallions
  • 1 fresh Thai red chile
  • 1 garlic clove
  • 3 tablespoons rice vinegar
  • 1 tablespoon agave syrup
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro


  1. Slice the cucumber in half lengthwise. Remove the seeds with a spoon. Cut the cucumber into half-moons ½ inch (13 mm) thick and arrange on a serving plate.
  2. Toast the peanuts and sesame seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden brown. Set aside to cool.
  3. Thinly slice the scallions, chile, and garlic. Distribute them evenly over the cucumber.
  4. For the dressing, whisk together the vinegar and agave syrup. Pour over the salad and toss to coat.
  5. Top with the mint and cilantro and the toasted seeds and nuts.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.