Thai Peanut Cucumber Salad (Print View)

Crunchy cucumbers and carrot tossed in creamy, tangy peanut dressing with bold Thai-inspired notes.

# 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)

# How To Make It:

01 - In a large bowl, combine the thinly sliced cucumbers, julienned carrot, sliced red onion, and roughly chopped cilantro.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, toasted sesame oil, minced garlic, and grated 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 using.
03 - Pour the dressing over the vegetable mixture and toss gently, ensuring all ingredients are evenly coated.
04 - Sprinkle chopped roasted peanuts and sesame seeds over the salad. Serve immediately or chill for up to 30 minutes to enhance crispness.

# Expert Insights:

01 -
  • It comes together in 15 minutes with zero cooking, making it your secret weapon for last-minute guests or exhausted weeknight dinners.
  • The peanut dressing is genuinely addictive—creamy but not heavy, with lime and ginger doing most of the talking while soy sauce lurks in the background.
  • You can build it with whatever vegetables you have, which means it adapts beautifully to seasons and moods.
02 -
  • Cucumber water is your enemy here—slice them close to serving time and let the dressing do its work rather than pooling liquid that dilutes everything.
  • Sesame oil is potent enough to change the entire flavor profile if you pour instead of measure, so use a teaspoon even though it feels like nothing in a bowl.
  • The dressing thickens slightly as it sits, so if you're making it ahead, thin it with a bit more water right before tossing to keep that silky quality alive.
03 -
  • Make the dressing first and let it sit while you prep vegetables—the flavors deepen slightly and anything harsh mellows.
  • If peanut butter is thick and difficult to whisk, warm it very slightly by setting the jar in hot water for two minutes first.
  • The dressing thinned with one tablespoon of water pours elegantly and coats evenly, making the salad feel intentional rather than improvised.
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