Save to Pinterest I threw this salad together on a sticky August afternoon when turning on the stove felt impossible. The cucumbers were ice-cold from the fridge, the peanut butter jar was half-empty, and I had a lime rolling around that needed using. What started as fridge scraps became the kind of salad I now crave when the air gets heavy and dinner needs to be both easy and exciting.
The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed because I'd made it in under twenty minutes while still in my pajamas. That dressing, creamy and sharp and just a little sweet, does all the work. People went back for seconds, and I went home with an empty bowl.
Ingredients
- Cucumbers: Use the firmest ones you can find, and if they have thick skins or big seeds, peel and scoop them out so every bite stays crisp.
- Carrot: Julienned carrot adds color and a slight sweetness that balances the tangy dressing beautifully.
- Red onion: A little goes a long way, so slice it paper-thin and rinse it under cold water if the bite feels too sharp.
- Cilantro: Fresh cilantro brings that bright, herbal pop that makes the whole salad taste alive.
- Roasted peanuts: Chop them roughly so you get little bursts of crunch in every forkful.
- Sesame seeds: Optional, but they add a nutty finish and make the salad look like it came from a real kitchen.
- Peanut butter: Creamy peanut butter is the base of the dressing, it should be the kind that stirs easily and tastes a little sweet.
- Soy sauce: This brings the salty, umami backbone, use tamari if you need it gluten-free.
- Rice vinegar: Mild and slightly sweet, it keeps the dressing from tasting too heavy.
- Lime juice: Freshly squeezed is best, it wakes up the whole dressing with bright acidity.
- Honey or maple syrup: Just enough sweetness to round out the salty and sour notes.
- Toasted sesame oil: A few drops go a long way, it adds a deep, toasty flavor that smells incredible.
- Garlic: Mince it finely so it melts into the dressing without leaving harsh chunks.
- Ginger: Grated fresh ginger gives the dressing a warm, spicy kick that feels very Thai.
- Warm water: This thins the peanut butter into a silky, pourable dressing.
- Red pepper flakes or sriracha: Optional, but if you like heat, this is where you add it.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage, julienne the carrot into matchsticks, and slice the red onion into delicate half-moons. Toss them all in a large bowl with the cilantro, and take a moment to appreciate how fresh and colorful everything looks.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. Add warm water a tablespoon at a time, whisking until the dressing is smooth and drizzles off the spoon like silk.
- Toss it all together:
- Pour the dressing over the vegetables and use your hands or tongs to toss everything gently until every piece is coated. The dressing should cling to the cucumbers without pooling at the bottom of the bowl.
- Finish and serve:
- Sprinkle the chopped peanuts and sesame seeds over the top. Serve it right away for maximum crunch, or let it chill in the fridge for half an hour if you want it cold and even more refreshing.
Save to Pinterest One night I served this alongside grilled chicken, and my neighbor, who usually picks at salads, finished his entire portion and asked for the recipe. He said it tasted like vacation. I think it was the lime and the peanuts, but maybe it was just the kind of dish that makes you forget youre eating something healthy.
Make It Your Own
This salad is forgiving and loves additions. Toss in thinly sliced bell pepper for sweetness, radish for extra snap, or even mango if you want it tropical. If you need protein, grilled tofu, shrimp, or shredded chicken turn it into a full meal. The dressing works on almost anything, so dont be afraid to experiment.
Storage and Meal Prep
The vegetables stay crisp for about a day in the fridge if you store them separately from the dressing. When youre ready to eat, toss them together and add the peanuts and seeds at the last minute so they dont get soggy. The dressing itself keeps for up to five days in a sealed jar, just give it a good shake before using.
Serving Suggestions
This salad shines as a side dish at summer cookouts, but it also holds its own as a light lunch when you need something quick and satisfying. It pairs beautifully with jasmine rice, spring rolls, or anything grilled. If youre serving it to guests, put the peanuts and sesame seeds in small bowls on the side so people can add their own crunch.
- Serve it in a shallow bowl so the colors show off.
- Double the dressing recipe and keep extra in the fridge for grain bowls or noodles.
- If youre bringing it somewhere, pack the dressing separately and toss everything together right before serving.
Save to Pinterest This salad has a way of making ordinary dinners feel special without any fuss. I hope it becomes one of those recipes you turn to when you need something bright, fast, and impossible not to love.
Common Recipe Questions
- → What makes the dressing creamy?
Cremeiness comes from smooth peanut butter combined with lime juice, soy sauce, and honey to balance tang and sweetness.
- → Can this salad be made vegan?
Yes, substitute honey with maple syrup to keep the dressing fully plant-based without compromising flavor.
- → How can I add heat to the salad?
Mix in red pepper flakes or sriracha to the dressing for a mild to moderate spicy kick.
- → What vegetables accompany the cucumbers?
Thinly sliced carrot, red onion, and fresh cilantro leaves provide color, crunch, and herbal freshness.
- → Is it necessary to chill the salad before serving?
Chilling for 30 minutes enhances crispness and melds flavors, but it is delicious served immediately as well.