Are you looking for a simple salad to celebrate the beginning of summertime (well… almost!) and to take with you to your next outdoor dinner party or barbecue? This Thai Cucumber Salad with Toasted Coconut & Tempeh is really easy to prepare and super tasty. It combines the four basic flavors of Thai cuisine in one delicious dish: hot chili pepper, refreshing lime, salty soy sauce and sweet coconut palm sugar. You can serve it as a simple side salad or turn it into a complete meal by adding rice pasta, buckwheat noodles, cooked quinoa… Whatever you prefer!
Thai Cucumber Salad with Toasted Coconut & Tempeh
SERVES: 2 people
EQUIPMENT: vegetable peeler, small glass jar, mixing bowl
INGREDIENTS:
Dressing
3 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon tamari (gluten free soy sauce)
2 teaspoons coconut palm sugar (or maple syrup, date paste…)
Fresh ginger & garlic, to taste (optional)
Fresh or dried chili pepper, to taste
Himalayan crystal salt or sea salt, to taste
Salad
1 small cucumber
4 handfuls of leafy greens: Romaine lettuce, spinach, spring mix, kale…
1 small red bell pepper, finely sliced
1 package of smoked tempeh, cubed (for extra flavor, add this smoked paprika marinade)
Spring onion, finely sliced
Fresh herbs: basil, mint, cilantro…
Coconut flakes, lightly toasted
Sesame seeds and/or cashews, raw or lightly roasted + roughly chopped
Seaweed flakes (optional)
DIRECTIONS:
Dressing
Combine lime juice, sesame oil, tamari, coconut sugar, ginger, garlic, chili pepper and salt in a small glass jar. Close the lid and shake well.
Salad
- Use a vegetable peeler to turn your cucumber into ribbons.
- Put the cucumber ribbons in a mixing bowl and combine them with the dressing. Stir well and leave them to marinate for at least 10 minutes so they can soak up all the flavors.
- Right before serving, combine your leafy greens, red bell pepper, tempeh cubes, spring onion and fresh herbs with the marinated cucumber. Pour the dressing on top for extra flavor.
- Garnish with toasted coconut flakes, sesame seeds, cashews and seaweed flakes to taste.
JULIE’S TIPS & TRICKS:
- If you store the marinated cucumber ribbons in a separate airtight container, this Thai Cucumber Salad will stay fresh for at least 2 days in the refrigerator.
- Don’t like tempeh? Leave it out or replace it with your favorite source of protein.
- If you have trouble digesting raw cucumber and/or bell pepper, make sure to peel them.
Now I would love to hear from you! Do you love Thai cuisine too? What’s your favorite traditional dish? I might just create a vegan version for you, so let me know by leaving a comment down below!
