Save to Pinterest There's a particular moment in summer when cucumbers are at their peak and you suddenly want something cool and refreshing—no cooking required. Years ago, a friend brought this Thai-inspired peanut cucumber salad to a potluck, and I watched people come back for thirds, drawn by the way the creamy dressing clung to each slice of cucumber. The brightness of lime, the earthiness of peanut butter, and that gentle heat all playing together made it impossible to stop eating. I finally got her to share the recipe, and it's been my go-to ever since whenever I need something that feels both simple and special.
I made this for a small gathering on the hottest day of the year, and my neighbor actually asked me to teach her how to make it right there on my back porch. We sliced everything together while standing in the shade, and she kept marveling at how the lime juice made the whole kitchen smell like Thailand. That afternoon taught me that the simplest dishes often spark the most genuine moments of connection.
Ingredients
- Large cucumbers, thinly sliced: The thinner you slice them, the better they drink in the dressing and the better the texture throughout.
- Carrot, julienned: This adds subtle sweetness and a bright pop of color that makes the salad feel more alive.
- Red onion, thinly sliced: Don't skip this—it brings a sharpness that balances the sweetness of the dressing.
- Fresh cilantro leaves, roughly chopped: The herb that makes this taste authentically Thai; use fresh, never dried.
- Roasted peanuts, chopped: Buy them already roasted to save time, and chop them just before serving so they stay crispy.
- Sesame seeds: Optional but worthwhile for a tiny bit of nuttiness and visual texture.
- Creamy peanut butter: Use the kind with no added sugar if you can; it gives you more control over the final sweetness.
- Soy sauce: The umami backbone that makes everything taste more intentional.
- Rice vinegar: Milder and slightly sweet compared to other vinegars, which is essential for the balance here.
- Lime juice, freshly squeezed: Fresh makes an enormous difference—bottled just doesn't have the same brightness.
- Honey or maple syrup: A small amount rounds out the dressing and keeps it from feeling one-note.
- Toasted sesame oil: Just a teaspoon is enough; this stuff is potent in the most wonderful way.
- Garlic clove, finely minced: Raw garlic adds punch, so one small clove is usually plenty unless you're a garlic lover.
- Fresh ginger, grated: This brings warmth and a subtle spice that builds as you eat.
- Warm water: Start with less than you think you'll need; you can always add more but you can't take it out.
- Red pepper flakes or sriracha: Optional heat that transforms this from mild to wake-you-up depending on your mood.
Instructions
- Gather and slice your vegetables:
- Get a large bowl and add your thinly sliced cucumbers, julienned carrot, and red onion slices. I like to do the carrot on a mandoline if I have one because it makes the ribbons more delicate and pretty. Toss in the cilantro right before you pour the dressing so it stays bright and fresh.
- Build the dressing:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger until everything is mostly combined. It'll be thick at first, which is good—start adding warm water one tablespoon at a time, whisking as you go, until you reach the consistency of a pourable sauce. Taste it, then stir in the heat if you want it.
- Bring it all together:
- Pour the dressing over your vegetables and use tongs or two spoons to gently toss everything so every piece gets coated. This gentle approach keeps the cucumber slices intact instead of bruising them into mush.
- Finish with garnish and serve:
- Sprinkle the chopped peanuts and sesame seeds over the top right before serving. You can eat it immediately while everything is cold and crisp, or let it chill for up to 30 minutes if you prefer a more muted flavor and softer texture.
Save to Pinterest I served this to my mother-in-law, who claimed she was never one for salads, and she ate nearly half the bowl. That moment—when someone's mind changes about what they thought they liked—that's when food becomes more than fuel.
Why This Dressing Works
The magic lives in the balance between sweet, savory, tangy, and nutty. The peanut butter brings richness and body, the soy sauce adds depth, the lime juice cuts through everything with brightness, and the ginger and garlic give it personality. I learned the hard way that skipping any one of these elements leaves the salad feeling flat and incomplete, but when they're all there, something honest and satisfying happens.
Make It Your Own
This salad is forgiving and flexible, which is part of its appeal. Once you understand the base, you can play around. I've added thinly sliced radishes for extra crunch, thrown in shredded cabbage when I had it on hand, and once even added thin slices of ripe mango for a sweeter variation that felt entirely different but equally good.
Serving Suggestions and Storage
This works beautifully as a side dish for grilled chicken or tofu, or you can pile it onto a plate and eat it as your whole lunch. I've also spooned it over rice noodles and turned it into something more substantial. For storage, keep the dressing separate and dress the salad just before eating if you're planning to keep it for more than an hour.
- Make the components ahead and assemble everything just before serving for the crispest, best-tasting result.
- Double or triple the dressing recipe—you'll want extra to spoon over other things, trust me.
- If your peanut butter is particularly thick, warm the water in the microwave for 30 seconds so it whisks in more smoothly.
Save to Pinterest Every time I make this, I'm reminded that the best meals are the ones that don't ask much of you but give back generously in flavor and the simple pleasure of eating something made with care. This salad is proof that you don't need hours in the kitchen to create something worth remembering.
Recipe FAQs
- → What ingredients add crunch to this salad?
Thinly sliced cucumbers, julienned carrots, chopped peanuts, and optional sesame seeds provide a satisfying crunch.
- → How is the peanut dressing made smooth?
Warm water is added gradually to the creamy peanut butter mixture until a pourable, smooth consistency is achieved.
- → Can the dressing be made spicier?
Yes, red pepper flakes or sriracha can be added to introduce a gentle heat to the dressing.
- → What substitutions work for a vegan version?
Replace honey with maple syrup while keeping the rest of the ingredients the same for a vegan-friendly approach.
- → How long can the salad be chilled before serving?
Chilling the salad for up to 30 minutes enhances the flavors and offers a crisp, refreshing texture.
- → What tools are recommended for preparation?
A large mixing bowl for combining vegetables, a medium bowl for whisking the dressing, a whisk, chef's knife, and cutting board are ideal.