Thai Peanut Cucumber Salad (Printable version)

Crunchy cucumber and carrot tossed in creamy tangy peanut dressing with Thai-inspired flavors.

# 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 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)

# Step-by-step guide:

01 - In a large bowl, combine the sliced cucumbers, julienned carrot, red onion, and cilantro leaves.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. Gradually add warm water, one tablespoon at a time, until the dressing is smooth and pourable. Stir in red pepper flakes or sriracha if desired.
03 - Pour the dressing over the vegetables and gently toss to coat all ingredients evenly.
04 - Sprinkle chopped peanuts and sesame seeds over the salad. Serve immediately or chill up to 30 minutes for a crisper texture.

# Expert tips:

01 -
  • It comes together in 15 minutes flat, and most of that is just knife work.
  • The dressing tastes indulgent and creamy while being surprisingly light.
  • You can eat it immediately or make it ahead, and it actually gets better as the flavors mingle.
02 -
  • Warm water in the dressing is non-negotiable—cold water doesn't dissolve the peanut butter smoothly and you'll end up with a lumpy, broken sauce.
  • Don't dress the salad more than thirty minutes ahead, or the cucumbers soften and the whole thing loses its character.
03 -
  • Squeeze lime juice and mince garlic and ginger while the water boils for tea—prepping these flavor makers first means the dressing comes together in under five minutes.
  • Taste the dressing before tossing; every lime and bottle of soy sauce is slightly different, and thirty seconds of seasoning adjustment pays dividends.
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