Thai-Style Peanut Cucumber Salad (Printable)

Crunchy cucumber tossed with creamy peanut dressing and fresh Thai flavors, ideal for a light, refreshing option.

# 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 fresh 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 dressing
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# How to Make It:

01 - Combine the sliced cucumbers, julienned carrot, red onion, and cilantro in a large bowl.
02 - In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger until smooth. Add warm water gradually until dressing reaches a pourable consistency. Stir in red pepper flakes or sriracha if desired.
03 - Pour the dressing over the vegetables and gently toss to coat evenly.
04 - Sprinkle chopped peanuts and sesame seeds over the salad. Serve immediately or refrigerate up to 30 minutes for a chilled salad.

# Expert Advice:

01 -
  • It comes together in 15 minutes with no cooking, just crisp vegetables and a dressing you whisk together in one bowl.
  • The peanut sauce is creamy and tangy at once, hitting that addictive sweet-salty-spicy balance that makes you reach for another bite.
  • It tastes even better after sitting in the fridge, making it perfect for meal prep or bringing to a picnic.
02 -
  • The dressing will thicken as it cools, so make it slightly looser than you think it should be when you're whisking.
  • Prep your vegetables close to serving time; cucumbers release water and the salad gets soggy if it sits too long before dressing.
  • If the peanut sauce breaks or becomes grainy, start over with a fresh batch—water won't fix it, but patience will.
03 -
  • Toast your own peanuts from raw if you have 10 minutes and an oven; the difference in flavor is worth it.
  • Grate your ginger and mince your garlic as close to mixing time as possible—fresh and raw, not sitting in a prep bowl all day.
  • If you're worried about the salad getting soggy, dress only the portion you're eating and keep the rest of the vegetables and dressing separate until the last moment.
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