Cucumber Salad

A quick and vibrant cucumber salad with crunchy peanuts, fresh herbs, and a creamy-spicy peanut dressing.

Why You'll Love Cucumber Salad

Crunchy, salty, spicy, and creamy - this cucumber salad is pure flavor magic. It's fast, wildly satisfying, and versatile enough to serve as a light lunch, a BBQ side, or your new favorite palate cleanser.

Tips and Tricks

• Salt the cucumbers first - this draws out moisture and keeps the salad from going soggy.
• Natural peanut butter works best; avoid sweetened or emulsified versions for full savory impact.
• Don't skip chopping the peanuts with cilantro and chili flakes - it becomes a crunchy topping that elevates every bite.
• If you want it spicier, add a dash of fresh chopped Thai chili or double the red pepper flakes.
• Assemble right before serving to preserve crunch.

Variations

• Swap peanuts for cashews or sesame seeds for a different nutty profile.
• Use tahini in place of peanut butter for a Mediterranean twist.
• Add thinly sliced radishes or carrots for extra crunch and color.

Substitutions

• Use tamari instead of soy sauce to make it gluten-free.
• Swap rice vinegar with lime juice for a citrus-forward tang.
• Substitute cilantro with Thai basil or mint if you prefer.

Best Served With

• Grilled chicken or pork skewers
• Cold noodle dishes
• Sticky rice or jasmine rice
• As a side for dumplings or spring rolls

How to Store Leftovers

• Store dressed salad in an airtight container in the fridge for up to 1 day. For best texture, keep cucumbers and dressing separate and combine just before serving.

Common Questions

Cucumber Salad

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A quick and vibrant cucumber salad with crunchy peanuts, fresh herbs, and a creamy-spicy peanut dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian Inspired

Calories: 311

Ingredients Equipment Method Nutrition

Ingredients

  

• 6 Persian cucumbers about 1 lb, cut lengthwise into thin spears, then cut crosswise into ½-inch pieces
• ½ teaspoon kosher salt plus more to taste
• ¼ cup salted roasted peanuts
• ¼ cup cilantro leaves
• 1 teaspoon red pepper flakes
• 3 tablespoon natural unsalted peanut butter
• 2 tablespoon soy sauce or tamari for gluten-free
• 2 tablespoon unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 small garlic clove grated
• optional: chile oil for drizzling

Equipment

• Chefs knife
• Spoon or spatula
• Whisk
• Fine mesh colander
• Mixing Bowls
• Cutting board

Method

 

1. Toss cucumbers with ½ teaspoon kosher salt in a colander and set aside to drain while you prepare the other ingredients.
2. Finely chop the peanuts, cilantro, and red pepper flakes together until well mixed. Set aside.
3. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sugar, garlic, and ½ teaspoon kosher salt. Whisk in a little water (up to 1 tbsp) to thin the dressing if needed.
4. Add the drained cucumbers to the dressing and toss to coat well.
5. To serve: spoon half the dressed cucumbers onto a plate and sprinkle with half of the peanut mixture. Repeat with the remaining cucumbers and peanut mixture.
6. Drizzle with chile oil if using and serve immediately.

Nutrition

Calories: 311kcalCarbohydrates: 26gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 3374mgPotassium: 914mgFiber: 6gSugar: 10gVitamin A: 1216IUVitamin C: 11mgCalcium: 109mgIron: 3mg

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