Save Last summer, I kept a jar of this peanut dressing in the fridge and sliced cucumbers almost every other day. It started as a way to use up a wilting bunch of cilantro, but it became the thing I craved when the kitchen felt too hot to cook. The dressing clings to every ribbon of cucumber and carrot, turning something plain into something I actually looked forward to eating. I'd sit on the back step with a bowl in my lap, listening to the cicadas, and it felt like enough.
I brought this to a potluck once, thinking it might get lost next to all the heavier dishes. Instead, people kept coming back for seconds, asking what was in the dressing. One friend scraped the bowl clean with a piece of naan and said it tasted like vacation. I didn't tell her it took me less time to make than it took her to drive over.
Ingredients
- Cucumbers: Use the firmest ones you can find so they stay crisp under the dressing, and slice them thin enough to fold but not so thin they turn to mush.
- Carrot: Julienned carrot adds color and a slight sweetness that plays well with the tangy dressing.
- Red onion: A small amount brings sharpness without overpowering, especially when sliced paper-thin.
- Cilantro: Fresh cilantro gives it that unmistakable Thai brightness, but if you hate it, mint or basil work too.
- Roasted peanuts: Chopped peanuts add crunch and a toasted flavor that echoes the dressing.
- Sesame seeds: Optional, but they add a nutty finish and make the salad look more intentional.
- Creamy peanut butter: The base of the dressing, it should be smooth and not too stiff or it won't whisk easily.
- Soy sauce: Brings saltiness and umami depth, use tamari if you need it gluten-free.
- Rice vinegar: Adds a gentle acidity that doesn't bite like white vinegar would.
- Lime juice: Freshly squeezed is worth it here, the brightness cuts through the peanut butter perfectly.
- Honey or maple syrup: Just enough sweetness to balance the salty and sour notes.
- Toasted sesame oil: A little goes a long way, it adds a warm, nutty aroma that ties everything together.
- Garlic and ginger: Minced fine so they blend into the dressing and add a quiet heat and fragrance.
- Warm water: Thins the dressing to a pourable consistency, add it slowly until it feels right.
- Red pepper flakes or sriracha: Optional heat that I always add, even just a pinch wakes the whole thing up.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without them falling apart, then toss them in a large bowl with the carrot, onion, and cilantro. Everything should look bright and ready to soak up flavor.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger. Whisk hard until it starts to come together, then add warm water a tablespoon at a time until it's smooth and drizzles off the whisk. Taste it and add heat if you want.
- Toss everything together:
- Pour the dressing over the vegetables and use your hands or tongs to coat every piece. Don't be shy, the dressing should cling to the cucumbers and pool a little at the bottom.
- Finish and serve:
- Scatter the chopped peanuts and sesame seeds on top. Serve it right away while it's still crunchy, or let it chill in the fridge for half an hour if you want it cold and a little softer.
Save One night I made this for myself after a long shift and ate it straight from the bowl with chopsticks, standing at the counter. The crunch of the cucumber, the creaminess of the peanut sauce, the little kick of heat at the end—it didn't need anything else. It reminded me that sometimes the simplest things are the ones that stay with you.
How to Store and Serve
This salad is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to a day. The cucumbers will soften and release water, so drain any excess liquid before serving again. If you want to make it ahead, keep the dressing separate and toss everything together right before serving. It works beautifully as a side dish next to grilled chicken, tofu, or shrimp, or just eat it on its own with a cold drink on a warm afternoon.
Ways to Make It Your Own
I've added thinly sliced bell peppers when I had them, and once I threw in some shredded cabbage for extra crunch. A handful of fresh mint or basil changes the flavor completely if you want something different. If you like it sweeter, add more honey. If you want it spicier, double the sriracha or add a sliced Thai chili. You can also swap the peanut butter for almond or cashew butter if that's what you have, though the flavor will shift slightly.
What to Pair It With
This salad is light enough to serve alongside something rich and filling. I've eaten it with coconut rice, grilled chicken skewers, crispy tofu, and even just a bowl of plain jasmine rice when I wanted something simple. It also works as a topping for rice bowls or grain salads, adding crunch and flavor to whatever else is on the plate. Once, I served it with spring rolls and it felt like a full Thai-inspired meal without turning on the stove.
- If you're serving it to guests, make extra dressing because someone will ask for it.
- Add a squeeze of lime right before serving to wake up the flavors.
- Leftovers make a great quick lunch the next day, even if they're a little softer.
Save This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too.
Recipe FAQs
- → What vegetables are used in this salad?
The salad features thinly sliced cucumbers, julienned carrots, red onion, and fresh cilantro leaves.
- → How is the peanut dressing prepared?
The dressing combines creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, toasted sesame oil, minced garlic, grated ginger, and warm water to achieve a smooth consistency.
- → Can the salad be chilled before serving?
Yes, chilling the salad for up to 30 minutes enhances its crispness and flavor balance.
- → Are there options to add spice to the dressing?
Red pepper flakes or sriracha can be added for a spicy kick according to taste.
- → What are suitable protein pairings for this salad?
Grilled chicken, tofu, or shrimp complement the salad well, adding satisfying protein to the meal.