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

The dressing is peanut butter whisked with soy sauce, rice vinegar, sugar, and garlic, and the cucumbers get salted first to draw out extra moisture. Chopped peanuts, cilantro, and red pepper flakes go on top for crunch and heat, and it comes together in under 20 minutes.

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's the crunchy topping that makes the salad.
• 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

No ratings yet

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

Servings: 4

Course: Appetizer, Salad, Side Dish

Cuisine: Asian Inspired

Calories: 311

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Notes

Storage: Best eaten the day it's made since the cucumbers release water and lose their crunch once dressed. The peanut dressing on its own keeps in an airtight container in the fridge for up to a week.

Tried this recipe?

Let us know how it was!