Thai Peanut Cucumber Salad (Printable)

Crisp cucumber and carrot blend with creamy peanut dressing and fresh herbs in this vibrant salad.

# What you 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 to 2 tablespoons warm water, as needed
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# How to make it:

01 - Combine the thinly sliced cucumbers, julienned carrot, red onion, and chopped cilantro in a large mixing bowl.
02 - Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger together in a medium bowl; gradually add warm water until the dressing reaches a smooth, pourable consistency. Stir in red pepper flakes or sriracha if desired.
03 - Pour the dressing over the prepared vegetables and toss gently to evenly coat all ingredients.
04 - Sprinkle chopped peanuts and sesame seeds on top. Serve immediately or refrigerate for up to 30 minutes to enhance crispness and chill the salad.

# Expert Advice:

01 -
  • It comes together in the time it takes to wash and chop a few vegetables, no stove required.
  • The dressing is creamy and bright at the same time, with just enough peanut richness to make it feel indulgent.
  • You can adjust the heat and sweetness to your mood without ruining anything.
  • Leftovers taste even better the next day once the flavors settle in.
02 -
  • If your peanut butter is too thick or natural and separated, it will seize up when you add the liquids, so stir it well first and use warm water generously.
  • Slice the cucumbers right before you dress them, if they sit too long they'll weep and dilute the dressing.
  • Taste the dressing before you toss it, it should be bold enough to flavor all those vegetables without getting lost.
03 -
  • Use a mandoline to slice the cucumbers paper-thin and evenly, it makes a difference in texture.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, the flavor is so much better.
  • If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back to life.
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