Save I discovered this salad on a sweltering afternoon when my Thai neighbor brought over a massive bowl to share over iced tea. The brightness of it—those cool, snappy cucumber slices glistening under a creamy peanut sauce—made me forget about the heat for a moment. She laughed when I asked for the recipe, saying it was so simple she'd never written it down. That casual generosity stuck with me, and now whenever I need something refreshing and honest, this is what I reach for.
I made this for a potluck once, worried it might not survive the car ride, and watched people go back for thirds while barely touching the other dishes. One friend asked if I'd bought it from a restaurant—the compliment felt bigger than it probably was. Now it's the salad I'm asked to bring, the one people actually remember.
Ingredients
- Cucumbers (2 large, thinly sliced): Use English cucumbers if you can find them; they're less watery and stay crisp longer. Slice them thin enough to curl slightly when you toss them.
- Carrot (1 medium, julienned): The sweetness balances the peanut sauce's richness. A vegetable peeler works fine if you don't have a julienne tool.
- Red onion (1/4 small, thinly sliced): Just a whisper of sharpness—thin slices mellow out as they sit in the dressing.
- Fresh cilantro (1/4 cup, roughly chopped): Don't skip this; it's what makes the salad taste bright and alive.
- Roasted peanuts (2 tablespoons, chopped): For texture and that nutty depth. Toast your own if you have time.
- Sesame seeds (1 tablespoon, optional): They add a toasty finish and feel a little fancy without much effort.
- Peanut butter (1/4 cup, creamy): Use the good stuff without added sugar if you have it. The base of everything.
- Soy sauce (2 tablespoons): Pick one you trust; the flavor varies more than you'd think between brands.
- Rice vinegar (1 tablespoon): Gentle and slightly sweet, it rounds out the sauce without harsh edges.
- Lime juice (1 tablespoon, freshly squeezed): Fresh matters here—bottled just won't sing the same way.
- Honey or maple syrup (1 tablespoon): The small sweetness that brings everything into balance.
- Toasted sesame oil (1 teaspoon): A little goes a long way; this stuff is fragrant and rich.
- Garlic (1 small clove, finely minced): Raw garlic gives the dressing personality and a gentle kick.
- Fresh ginger (1 teaspoon, grated): Warming spice that feels like it's waking up your mouth. Grate it fresh right before mixing.
- Warm water (1–2 tablespoons): To loosen the dressing to the right consistency; peanut butter can be stubborn.
- Red pepper flakes or sriracha (1/2 teaspoon, optional): Only if you want heat; the salad is wonderful both ways.
Instructions
- Gather your vegetables:
- Slice the cucumbers thin—thin enough they'll hold the dressing without being fragile. Julienne the carrot into matchsticks, thin-slice the red onion, and chop your cilantro roughly so the pieces stay visible in every bite.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger. Whisk until the peanut butter begins to loosen, then add warm water one tablespoon at a time until the dressing flows like thin cream. It should coat a spoon but pour easily.
- Build the salad:
- Toss all your prepared vegetables together in a large bowl, then pour the dressing over everything. Use two forks or a salad server to toss gently so the cucumber slices don't break apart.
- Finish and serve:
- Scatter the chopped peanuts and sesame seeds over the top right before serving so they stay crunchy. You can eat it immediately while everything is cold and crisp, or chill it for up to 30 minutes if you prefer it even colder.
Save My son once declared this "the salad even kids eat," which I took as the highest possible praise. That moment told me the real magic wasn't in any single ingredient—it was in how the flavors landed together, making everyone at the table feel taken care of.
Timing and Preparation
This is a salad for when you're hungry now, not in an hour. The entire recipe takes about 15 minutes from the moment you pull out your knife. If you're prepping ahead, keep the vegetables and dressing separate and combine them just before serving or eating. The salad stays fresh in the fridge for about a day, though the cucumber will soften slightly by the next morning, which some people prefer.
Making It Your Own
This recipe is flexible in ways that feel generous. You can add bell pepper for extra crunch, slip in some shredded purple cabbage for color, or toss in thinly sliced radish if you want something peppery. The dressing stays the star no matter what vegetables you choose, so feel free to use what's in your crisper drawer or what catches your eye at the market.
Protein Pairings and Meal Ideas
On its own, this salad is a light lunch or a refreshing side. Add grilled chicken and it becomes dinner. Add crispy tofu and it becomes a vegan main course that actually satisfies. I've served it alongside shrimp, nestled it next to rice, and even spooned it into lettuce wraps for a casual meal. The peanut sauce is forgiving enough to complement almost any protein you choose.
- Grill or pan-sear chicken, shrimp, or tofu and serve warm on top of the cold salad for temperature contrast.
- Use this as a filling for rice paper rolls or lettuce wraps if you want something handheld and elegant.
- Make it vegan by skipping the optional sesame seeds and using maple syrup instead of honey.
Save This salad has taught me that sometimes the simplest recipes with the fewest ingredients are the ones that travel the farthest—shared from kitchen to kitchen, adapted without apology, made again and again because they make people happy. That's worth remembering.
Recipe FAQs
- → How do I make the peanut dressing smooth?
Whisk peanut butter with soy sauce, lime juice, honey, garlic, and ginger. Add warm water gradually until the dressing reaches a pourable consistency.
- → Can I make this salad vegan?
Yes, substitute honey with maple syrup to keep the creamy dressing plant-based without sacrificing sweetness.
- → What adds crunch to this salad?
Thin cucumber slices, julienned carrots, chopped peanuts, and optional sesame seeds create a satisfying crunchy texture.
- → Can I prepare it ahead of time?
Yes, toss the vegetables with dressing just before serving or refrigerate up to 30 minutes to keep textures crisp.
- → How can I add heat to the salad?
Incorporate red pepper flakes or sriracha into the dressing for a mild to medium spicy kick.