Thai-Style Peanut Cucumber Salad (Printable)

Crunchy cucumber with creamy peanut dressing and Thai-inspired tangy-sweet notes create a refreshing side dish.

# Ingredient list:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 medium carrot, julienned
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, roughly chopped
05 - 2 tablespoons roasted peanuts, chopped
06 - 1 tablespoon sesame seeds (optional)

→ Creamy Peanut Dressing

07 - 1/4 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon toasted sesame oil
13 - 1 small garlic clove, finely minced
14 - 1 teaspoon fresh ginger, grated
15 - 1 to 2 tablespoons warm water (to thin as needed)
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# How-to:

01 - In a large bowl, place the thinly sliced cucumbers, julienned carrot, red onion, and chopped cilantro; mix gently to combine.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger; gradually add warm water until the dressing reaches a smooth, pourable consistency. Incorporate red pepper flakes or sriracha if desired for heat.
03 - Pour the peanut dressing over the vegetable mixture and toss gently until all components are evenly coated.
04 - Sprinkle chopped roasted peanuts and sesame seeds atop the salad. Serve immediately or chill for up to 30 minutes for enhanced crispness.

# Expert Advice:

01 -
  • It comes together in fifteen minutes with no cooking, no heat, and barely any cleanup.
  • The creamy peanut dressing clings to every slice of cucumber and somehow tastes both indulgent and light.
  • You can prep the vegetables in the morning and toss everything together right before serving, making it perfect for potlucks or weeknight dinners when youre too tired to think.
02 -
  • Do not skip the warm water, cold water makes the peanut butter seize up into a thick paste that refuses to mix smoothly.
  • Taste the dressing before you toss it with the vegetables, and adjust the lime, honey, or soy sauce until it makes your taste buds sit up and pay attention.
  • If the salad sits for more than an hour, the cucumbers will release water and dilute the dressing, so this is best made close to serving time.
03 -
  • Use a vegetable peeler to shave the cucumbers into ribbons instead of slicing them, and the salad becomes even more elegant and restaurant-looking.
  • Toast the sesame seeds in a dry skillet for two minutes before sprinkling them on top, and the nutty flavor intensifies in a way that makes the whole dish taste more intentional.
  • If the dressing tastes flat, add a pinch of salt or an extra squeeze of lime, because sometimes all it needs is a tiny nudge to go from good to unforgettable.
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