Thai-Style Peanut Cucumber Salad (Printer-Friendly)

Crisp cucumbers with a creamy, tangy peanut dressing and fresh Thai-inspired flavors for a refreshing dish.

# What You'll Need:

→ 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 freshly squeezed 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 - 1–2 tablespoons warm water (to thin, as needed)
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# Method:

01 - Combine sliced cucumbers, julienned carrot, red onion, and cilantro in a large bowl.
02 - Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger in a medium bowl. Add warm water gradually to reach a smooth, pourable consistency. Stir in red pepper flakes or sriracha if desired.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Sprinkle chopped peanuts and sesame seeds over the salad. Serve immediately or chill up to 30 minutes for a crisper texture.

# Expert Suggestions:

01 -
  • It comes together in less time than it takes to order takeout, and tastes just as bright and satisfying.
  • The creamy peanut dressing clings to every slice of cucumber and makes vegetables feel like a treat, not a chore.
  • You can adjust the heat, sweetness, and tang to match exactly what you're craving that day.
  • It holds up beautifully in the fridge, so you can make it ahead and actually enjoy your own dinner party.
02 -
  • If you add the peanuts too early, they'll turn soft and lose their crunch, so always wait until the very last moment to sprinkle them on.
  • The dressing will thicken as it sits, so if you're making this ahead, whisk in a little more warm water right before serving to loosen it up again.
  • If your cucumbers are watery or seedy, scoop out the seeds with a spoon before slicing; otherwise the salad can turn soupy after a few minutes.
03 -
  • Use a vegetable peeler to make cucumber ribbons instead of slices for a more elegant presentation that still soaks up the dressing beautifully.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on; the aroma and flavor will be twice as good.
  • If the dressing feels too thick or gloppy, add warm water one teaspoon at a time instead of dumping it in, so you can control the consistency perfectly.
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