Save I threw this salad together one humid afternoon when I had zero appetite for anything hot. The cucumbers were ice-cold from the fridge, the peanut butter jar was nearly empty, and I figured why not just whisk whatever was left into something useful. That first bite—crunchy, creamy, sweet, tangy all at once—woke up my taste buds in a way I wasn't expecting. I've been making it ever since, especially when the weather turns sticky and I need something that feels like a cool breeze in a bowl.
I once brought this to a backyard barbecue where everything else was heavy and charred, and people kept coming back for seconds of the one cold thing on the table. Someone asked if I'd bought it from a Thai takeout spot. I didn't correct them right away because honestly, it felt like a compliment. Later, I scribbled the recipe on a napkin for three different people, and one of them texted me a photo of their version the very next day.
Ingredients
- Cucumbers: Use the firmest ones you can find; the crunch is everything here, and watery cucumbers will make the salad soggy.
- Carrot: Julienned thin so it blends in with the cucumber ribbons and doesn't overpower the bite.
- Red onion: Slice it as thin as you can manage; a sharp knife or mandoline helps take the edge off the sharpness.
- Cilantro: Roughly chopped keeps it casual and gives you bursts of freshness instead of uniform green bits.
- Roasted peanuts: Chop them coarsely so every forkful has a little nutty surprise.
- Sesame seeds: Optional, but they add a toasty finish that makes the salad feel restaurant-quality.
- Peanut butter: Creamy works best; natural peanut butter can be grainy and harder to whisk smooth.
- Soy sauce: The salty backbone of the dressing; use tamari if you need it gluten-free.
- Rice vinegar: Gentle acidity that doesn't scream at you like white vinegar would.
- Lime juice: Freshly squeezed is worth the extra minute; bottled juice tastes flat and tired.
- Honey or maple syrup: Just enough sweetness to balance the salt and tang without turning it into dessert.
- Sesame oil: A little goes a long way; it smells like toasted seeds and adds depth.
- Garlic: Mince it fine so it disappears into the dressing and doesn't punch you in the face.
- Ginger: Grated fresh ginger has a bright, almost floral heat that dried ginger can't touch.
- Warm water: Thins the dressing to a pourable consistency; add it slowly so you don't overshoot.
- Red pepper flakes or sriracha: Optional heat for people who like a little kick with their crunch.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without losing your fingertips, then toss them in a large bowl with the julienned carrot, red onion, and cilantro. The colors alone will make you hungry.
- Whisk the dressing:
- In a medium bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger, whisking hard until it loosens up. Add warm water one tablespoon at a time until it drizzles off the whisk like silk, then stir in red pepper flakes if you want heat.
- Toss everything together:
- Pour the dressing over the vegetables and use your hands or tongs to toss gently, making sure every piece gets coated. Don't be shy; this dressing clings beautifully.
- Finish and serve:
- Sprinkle chopped peanuts and sesame seeds on top, then serve right away or let it chill for up to 30 minutes. The cold version is crisper, the warm version is more aromatic; both are excellent.
Save There was a night I made this for a friend who'd just moved into a new apartment and had nothing but a folding table and two chairs. We ate it straight from the bowl with chopsticks, sitting on the floor, and she said it tasted like summer even though it was October. That's when I realized this salad doesn't need a fancy occasion; it just needs someone who's hungry and wants something that feels alive.
How to Store and Serve Leftovers
Keep the dressed salad in an airtight container in the fridge for up to a day, though the cucumbers will soften and release water over time. If you're meal prepping, store the dressing separately and toss everything together right before eating. The dressing itself keeps for up to a week in a sealed jar, and you can shake it with a splash of water to bring it back to life.
Ways to Make It Your Own
Add thinly sliced bell pepper or radish for even more crunch and color. Toss in cooked shrimp, grilled chicken, or crispy tofu to turn it into a full meal. Swap cilantro for mint or Thai basil if you want a different herbal note. Some people like to add a handful of glass noodles or shredded cabbage to stretch it further, and I've never been mad at that choice.
Common Questions and Quick Fixes
If your dressing tastes too salty, add a squeeze more lime juice and a drizzle of honey to balance it out. If it's too thick, whisk in warm water a teaspoon at a time until it loosens. If you don't have rice vinegar, apple cider vinegar works in a pinch, though it's a little sharper. And if you're allergic to peanuts, try sunflower seed butter or tahini; the flavor changes, but the creamy, tangy vibe stays intact.
- For extra crunch, add thinly sliced bell pepper or radish.
- Use maple syrup instead of honey to keep it vegan.
- Pair it with grilled chicken, tofu, or shrimp for added protein.
Save This salad has saved me on more hot days and lazy evenings than I can count. I hope it does the same for you.
Kitchen Guide
- → What can I use instead of soy sauce?
Tamari is a great gluten-free alternative that maintains the umami flavor. Coconut aminos can also be used for a milder taste.
- → How do I make the dressing less thick?
Add warm water gradually while whisking until the dressing reaches your desired consistency, making it easier to coat the vegetables evenly.
- → Can I add heat to the salad?
Yes, incorporating red pepper flakes or a small amount of sriracha adds a gentle spiciness that complements the creamy peanut flavors.
- → What other vegetables work well in this salad?
Thinly sliced bell peppers, radishes, or shredded cabbage add extra crunch and freshness to enhance the texture.
- → Is this suitable for a vegan diet?
Using maple syrup instead of honey makes the dressing fully plant-based without compromising the sweet tanginess.