Easy Thai Cucumber Salad Recipe -- Paleo, Gluten Free, Vegan, and Allergy Friendly Options

I recently found this recipe for a thai cucumber salad when searching for another recipe and it seemed so awesome and different and delicious, so I decided to make it, with my own variations, and it definitely hits the spot. Its the perfect blend of sweet, sour, spicy, and salty. While the original recipe calls for peanuts, I made it with almond slivers instead and it was phenomenal, but of course if you have allergies to nuts and peanuts, feel free to replace with pumpkin seeds or sunflower seeds, or leave them out. It won't have the same crunch, but it'll still be great.

This recipe is gluten free and vegan automatically, and to keep it paleo use homemade sweet chili sauce and use almonds instead of peanuts, and make sure your sweetener is paleo legal.

Oh, and did I mention how easy it is? It takes less than 5 minutes from when you think of making this to having it already on the table.

Definitely try this one out.

Easy Thai Cucumber Salad Recipe -- Paleo, Gluten Free, Vegan, and Allergy Friendly Options

Ingredients:
3 cups chopped cucumber (roughly 5 or 6 small cucumbers)
1 small or 1/2 a medium onion
1/2 teaspoon salt
1 tablespoon jaggery syrup, honey, coconut sugar, or sweetener of choice
1-2 tablespoons apple cider vinegar, rice vinegar, or vinegar of choice
2 tablespoons sweet chili sauce (use this homemade paleo sweet chili sauce to keep this paleo)
2 tablespoons almond slivers, toasted peanuts, or nuts or seeds of choice
1 tablespoon fresh cilantro, chopped

Instructions
1. Chop your cucumber and onion.

2. Add the rest of the ingredients, and mix well.

3. Eat immediately, or after marinating for a few hours, both are good.

4. Enjoy!

Do you enjoy cucumber salad? What is your favorite way to make it? Have you ever had Thai cucumber salad? Does this look like a recipe that you'd try out?