Pin this I was standing at my kitchen counter one sticky July afternoon, staring at a pile of cucumbers from the farmers market, when my neighbor knocked and handed me a jar of homemade peanut butter. I had no plan, just instinct and a vague memory of a Thai restaurant salad I loved years ago. Twenty minutes later, I had this bowl of crunchy, tangy, nutty perfection in front of me, and I've been making it ever since.
The first time I brought this salad to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and said no, just cucumbers and peanut butter, and they looked at me like I was joking. But that's the magic of it: humble ingredients that transform into something unexpectedly elegant when you give them a little attention and the right dressing.
Ingredients
- Cucumbers: Use the freshest ones you can find; they should be firm and crisp, not watery or soft, because they carry the whole salad's texture.
- Carrot: Julienned thin so it blends in rather than dominates, adding sweetness and a pop of color without stealing the show.
- Red onion: Slice it as thin as possible to keep the bite sharp but not overwhelming, and if you're sensitive to raw onion, soak the slices in cold water for five minutes first.
- Cilantro: Roughly chopped and generous, because it brings that fresh, herbal brightness that makes the salad taste alive.
- Roasted peanuts: Chopped just before serving so they stay crunchy and don't get soggy in the dressing.
- Sesame seeds: Optional but worth it for the nutty aroma and tiny bursts of flavor in every bite.
- Peanut butter: Creamy, not chunky, so the dressing stays smooth and silky; natural peanut butter works, but stir it well first.
- Soy sauce: The salty backbone of the dressing; use tamari if you need it gluten-free, and it will taste just as good.
- Rice vinegar: Mild and slightly sweet, it balances the richness of the peanut butter without making the dressing too sharp.
- Lime juice: Freshly squeezed is non-negotiable here; bottled lime juice tastes flat and won't give you that bright, zesty kick.
- Honey or maple syrup: Just enough sweetness to round out the tangy and salty notes, and maple syrup keeps it vegan if that matters to you.
- Sesame oil: Toasted sesame oil, not the plain kind, because that nutty, aromatic depth is what makes the dressing taste complex.
- Garlic: Minced as fine as you can manage so it melts into the dressing and doesn't leave you with sharp, raw garlic bites.
- Ginger: Freshly grated, and don't skip it; the warmth and slight spice are what make this dressing taste authentically Thai.
- Warm water: Added slowly to thin the dressing just enough so it coats the vegetables instead of clumping at the bottom of the bowl.
- Red pepper flakes or sriracha: Totally optional, but I always add a little heat because it wakes up the whole dish.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without a mandoline (or use one if you have it), and toss them in a big bowl with the julienned carrot, red onion, and cilantro. The thinner the slices, the better they'll soak up the dressing.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger, whisking until it's completely smooth. Add warm water one tablespoon at a time, whisking after each addition, until the dressing is pourable but still thick enough to cling to a spoon.
- Toss it all together:
- Pour the dressing over the vegetables and use your hands or tongs to toss everything gently but thoroughly, making sure every piece is coated. Don't be shy; the dressing should be everywhere.
- Finish and serve:
- Sprinkle the chopped peanuts and sesame seeds over the top just before serving so they stay crunchy. Serve it right away, or let it chill in the fridge for up to 30 minutes if you want it cold and even more refreshing.
Pin this I made this salad for a friend who said she didn't like cucumbers, and she ate two bowls. She said it was the dressing that changed her mind, but I think it was the way everything came together, crisp and creamy and just bright enough to make you forget you were eating something healthy. That's when I realized this wasn't just a side dish; it was the kind of recipe that wins people over.
How to Make It Your Own
You can add thinly sliced bell pepper or radish for extra crunch and color, or toss in shredded cabbage if you want more volume without more work. I've also stirred in cooked rice noodles when I wanted to turn it into a full meal, and it worked beautifully. If you're feeding someone who loves heat, double the sriracha or add sliced fresh chilies right into the salad.
Storing and Serving Tips
This salad is best eaten the day you make it, but it will keep in the fridge for up to two days if you store the dressing separately and toss it together just before serving. The cucumbers will release water as they sit, so drain off any excess liquid before adding the dressing again. I like to serve it alongside grilled chicken, tofu, or shrimp, but honestly, it's satisfying enough on its own with a piece of crusty bread.
A Few Last Thoughts
If you're using natural peanut butter, make sure to stir it really well before measuring, because the oil separates and you want the creamy, thick part for the dressing. Rice vinegar is mild and slightly sweet, so don't substitute it with white vinegar unless you're okay with a sharper, more aggressive tang. And if you're making this for a crowd, double the dressing recipe because people always want extra to drizzle on top.
- Taste the dressing before you toss it and adjust the sweetness, salt, or lime juice to your liking.
- If you don't have fresh ginger, you can use a quarter teaspoon of ground ginger, but the flavor won't be quite as lively.
- This salad pairs beautifully with cold beer or iced green tea on a hot day.
Pin this This salad has become my go-to whenever I need something fast, fresh, and impressive without any stress. I hope it becomes one of those recipes you make without thinking, the kind that feels like a small victory every time it lands on the table.
Frequently Asked Recipe Questions
- → How do I prepare the peanut dressing?
Whisk creamy peanut butter with soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Thin with warm water to reach desired consistency and add red pepper flakes or sriracha for heat.
- → Can I customize the vegetables used?
Yes, thinly sliced bell peppers or radishes can be added for extra crunch and color, enhancing the salad's freshness and texture.
- → What are good serving suggestions for this salad?
Serve chilled or immediately as a side to grilled chicken, tofu, or shrimp. It also works well as a light lunch option on its own.
- → How can I make this dish vegan-friendly?
Replace honey with maple syrup in the dressing to keep the creamy sweetness while maintaining a vegan profile.
- → Are there any allergen considerations?
This salad contains peanuts, soy, and sesame (if included). Cross-contamination risks exist with some soy sauces; gluten-free tamari is recommended if needed.