Vegan Vietnamese Cucumber Salad
Transport your taste buds to the vibrant streets of Vietnam with this refreshing Vegan Vietnamese Cucumber Salad. Bursting with zesty flavors and crisp textures, this salad is a celebration of freshness and simplicity. Made with a harmonious blend of cucumbers, carrots, herbs, and a tangy dressing, it offers a delightful combination of flavors that will awaken your senses and leave you craving for more. Whether served as a light appetizer, a refreshing side dish, or a vibrant addition to your summer spread, this salad is sure to impress with its bold flavors and nourishing ingredients.
Ingredients:
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 large carrot, julienned or grated
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, crushed (optional)
- 1/4 cup red onion, thinly sliced (optional)
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- Prepare Vegetables: Wash and dry the cucumbers, carrot, cilantro, and mint. Thinly slice the cucumbers, julienne or grate the carrot, and chop the cilantro and mint leaves. If using red onion, thinly slice it as well.
- Make Dressing: In a small bowl, whisk together rice vinegar, maple syrup or agave nectar, soy sauce or tamari, lime juice, minced garlic, grated ginger, red pepper flakes (if using), salt, and pepper until well combined.
- Assemble Salad: In a large mixing bowl, combine the sliced cucumbers, julienned/grated carrot, chopped cilantro and mint leaves, and sliced red onion (if using). Toss gently to combine.
- Add Dressing: Pour the prepared dressing over the salad ingredients in the mixing bowl. Toss again until all the vegetables are evenly coated with the dressing.
- Chill: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together and the salad to chill.
- Serve: Once chilled, remove the salad from the refrigerator and give it a final toss. Sprinkle crushed roasted peanuts over the top if desired. Serve cold as a refreshing and flavorful addition to any meal.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 80
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 13g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 2g
Vegan-Friendly: This Vegan Vietnamese Cucumber Salad is suitable for those following a vegan or plant-based diet, as it contains no animal products. With its vibrant array of vegetables and flavorful dressing, it’s a perfect choice for vegans and non-vegans alike looking for a delicious and nutritious salad option.
Conclusion: This Vegan Vietnamese Cucumber Salad is a testament to the beauty of simplicity and freshness in Vietnamese cuisine. With its vibrant colors, bold flavors, and nourishing ingredients, it’s a perfect choice for anyone seeking a light and refreshing salad option. Whether enjoyed as a side dish, appetizer, or main course, it’s sure to delight your taste buds and leave you feeling satisfied and nourished. Whip up a batch today and experience the deliciousness of Vietnamese flavors in the comfort of your own home.