Thai Coconut Cucumber Salad from Love & Lemons

This week’s recipe comes from one of my favorite food blogging duos, Jack and Jeanine of Love & Lemons. Their blog is full of healthy (mostly vegetarian) and lactose free recipes that will make you salivate. Whenever I’m looking for healthy inspiration this is definitely a blog that I turn to. This week they prepared for us a Thai Coconut Cucumber salad that makes me yearn for late outdoor summer dinners. I can see this accompanying a nice fillet of fish or some grilled portabellas. What would you all eat it with?

Basil and MintChopped Cucumber on Wooden Cutting Board

Serves 2 as a main course, 4 as a side.

Serve cold or at room temperature.



1/3 cup coconut milk

1 teaspoon red curry paste

1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)

1 teaspoon soy sauce

juice from1/2 lime (reserve the other 1/2 lime to squeeze juice on at the end)

1 teaspoon agave

1/4-1/2 teaspoons sriracha, to taste

1/4 – 1/3 cup water 

Salad Components:

1/2 cup chopped cucumber

1/2 cup chopped red pepper

1/2 cup edamame, cooked

1/2 cup tofu, cubed, (baked, if you prefer, see method below)

1/4 cup scallions, sliced, white and green parts

1/2 cup basil leaves, chopped (thai basil if you have it, I just had regular basil)

4 or 5 mint leaves, chopped

1 cup arugula

1 cup rice noodles, cooked (optional)

1/4 cup cashews, toasted & chopped (optional)

1/4 cup toasted coconut flakes (optional)


In a small bowl, whisk together all dressing ingredients except for the water. Add water, a couple of tablespoons at a time, to thin out the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop the ingredients for the salad.

Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and decide how much or little dressing you like. Adjust for seasonings. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze more lime juice on top (or serve with lime slices on the side) and serve.

 Optional, bake the tofu:

Cut firm tofu into small cubes. Arrange on foil on a baking sheet. Drizzle with olive oil, salt and pepper. Bake in a 350 degree oven for 15-20 minutes or until golden brown on the edges. Let cool for 15 minutes or so before you toss into a cold salad.

More healthy recipes on the BLDG 25 blog! 

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11 years ago

sounds good

11 years ago

sounds good for dinner

11 years ago

After church I saw this on twitter and thought “well I know what I’m having for lunch!”

We didn’t have red curry, so I learned how to make it! Instead of tofu I substituted with tilapia that had been broiled in butter and garlic salt. Since we were lacking arugula I just used romaine lettuce and added some spinach leaves in. I also sautéed some purple onions with a bit of butter, some of the red curry paste, and salt, then added those to the mix.

I made it for my mother and I, and it was just delectable! We loved it. Even my brother (who doesn’t like salad) was trying to devour mine. Thank you for posting this recipe! It was delicious. Next time I’ll probably try using portobellos :)

11 years ago

I made this as part of dinner tonight, a side of an asian put-together meal. It was very satisfying, very Thai! I omitted the edamame (because I didn’t want to bother with it) and tofu (since the rest of the meal I made focused largely on tofu), but instead used beech mushrooms, which worked out really well. I am a huge fan of mint used in savory dishes, and this certainly pleased me. After my boyfriend and I had our shares, plus the rest of the meal, I went back to finish the salad. I couldn’t resist.