Save I threw this salad together one sticky July afternoon when the thought of turning on the stove made me want to flee to the nearest air-conditioned cafe. I had cucumbers sweating in the crisper and a jar of peanut butter staring at me from the pantry. What started as lazy improvisation turned into something I now crave constantly. The crunch, the creamy tang, the way lime juice wakes everything up—it feels like a small vacation on a plate.
I brought this to a backyard potluck once, doubled the recipe, and watched it disappear before the burgers even came off the grill. My friend Kate, who claims she doesnt like peanut butter in savory dishes, went back for seconds and texted me the next day asking for the recipe. That felt like winning.
Ingredients
- Cucumbers: I use English cucumbers because theyre less watery and you dont have to peel them, but any crisp cucumber works if you scoop out the seeds.
- Carrot: Julienned carrot adds color and a slight sweetness that balances the tangy dressing beautifully.
- Red onion: A little goes a long way here, so slice it as thin as you can to avoid overpowering the other flavors.
- Cilantro: Fresh cilantro is non-negotiable for me, but if youre one of those people for whom it tastes like soap, try mint or Thai basil instead.
- Roasted peanuts: The crunch and nuttiness tie everything together, plus they echo the peanut butter in the dressing.
- Sesame seeds: Optional, but they add a toasty finish that makes the salad feel more complete.
- Peanut butter: Use creamy, not natural, because it blends smoother and doesnt separate in the dressing.
- Soy sauce: This brings the salty umami backbone, use tamari if you need it gluten-free.
- Rice vinegar: Mild and slightly sweet, it keeps the dressing balanced without being too sharp.
- Lime juice: Freshly squeezed is worth it, bottled lime juice tastes flat and sad in comparison.
- Honey or maple syrup: A touch of sweetness rounds out the dressing and keeps it from being one-note.
- Toasted sesame oil: A tiny bit adds deep, nutty aroma, dont skip it even if you skip the seeds.
- Garlic and ginger: These two together create that unmistakable Thai-inspired warmth and brightness.
- Warm water: This is your secret weapon for getting the dressing to the perfect pourable consistency.
- Red pepper flakes or sriracha: Add as much or as little heat as you like, I always add a pinch even when Im making it for kids.
Instructions
- Prep your vegetables:
- Slice the cucumbers as thin as you can manage without a mandoline (or use one if you have it). Toss them in a large bowl with the julienned carrot, red onion, and cilantro. The more you can expose the surface area, the better the dressing will cling.
- Whisk the dressing:
- In a medium bowl, combine 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 one tablespoon at a time until it looks glossy and pourable, like a loose tahini sauce.
- Toss everything together:
- Pour the dressing over the vegetables and use your hands or tongs to toss gently but thoroughly. You want every slice of cucumber to get a little bit of that creamy, tangy coating.
- Finish and serve:
- Sprinkle chopped peanuts and sesame seeds over the top. Serve right away for maximum crunch, or let it chill in the fridge for up to 30 minutes if you want it cold and crisp.
Save The first time I made this for my mom, she ate it straight out of the bowl standing at the kitchen counter, fork in hand, and declared it better than takeout. She still asks me to make it every time I visit, and I always do, because watching her enjoy something I made never gets old.
How to Make It Even Better
If you want to turn this into a full meal, add grilled chicken, crispy tofu, or seared shrimp on top. I also love throwing in thinly sliced bell pepper or radish for extra crunch and color. Sometimes Ill add a handful of cooked rice noodles to make it more filling, and it transforms into a cold noodle salad that feels like a whole new dish.
Storage and Serving Tips
This salad is best eaten fresh, but if you have leftovers, store the dressed salad in an airtight container in the fridge for up to one day. The cucumbers will release water over time, so drain off any excess liquid before serving again. If youre planning to make it ahead, keep the dressing separate and toss it together right before serving to keep everything crisp and bright.
What to Serve It With
This salad is a natural partner for anything grilled or spicy. I love it alongside Thai basil chicken, coconut curry, or even simple rice and fried eggs. It also works as a light lunch on its own, especially on those days when you want something fresh and satisfying without feeling weighed down.
- Pair it with jasmine rice and grilled proteins for a complete Thai-inspired meal.
- Serve it as a side at barbecues, it holds up better than mayo-based slads in the heat.
- Pack it in a jar with the dressing on the bottom for an easy grab-and-go lunch.
Save This salad has become my summer default, the thing I make when I want to feel like Im taking care of myself without actually trying too hard. I hope it does the same for you.
Recipe FAQ
- → What ingredients give the salad its Thai flavor?
The combination of soy sauce, lime juice, fresh ginger, garlic, and a touch of chili creates the authentic Thai-inspired flavor profile in the dressing.
- → Can I make the dressing spicier?
Yes, adding more red pepper flakes or sriracha will enhance the heat and add a nice spicy kick to the creamy peanut dressing.
- → What can I substitute for peanut butter if allergic?
Try using sunflower seed butter or tahini to maintain a creamy texture with a different nutty flavor, adjusting seasoning as needed.
- → How should this salad be served for best taste?
Serve immediately for a crisp texture or chill for 30 minutes to deepen the flavors and enjoy a colder, crisper salad.
- → Are there any tips for extra crunch in the salad?
Adding thinly sliced bell pepper or radish increases the crunch factor and adds colorful contrast to the salad.