Save I threw this salad together one sweltering afternoon when the kitchen felt too hot for anything that required turning on the stove. The cucumbers were ice-cold from the crisper, and I had a half-empty jar of peanut butter staring at me from the pantry. What started as a lazy experiment turned into something I now crave on repeat—crisp, creamy, and bright enough to wake up your taste buds without any actual cooking involved.
The first time I brought this to a potluck, someone asked if I'd picked it up from the Thai place down the street. I watched three people go back for seconds before I admitted I'd made it in under twenty minutes while still in my pajamas. It became my secret weapon for summer gatherings—the dish that looks impressive but never stresses me out.
Ingredients
- Cucumbers: Use the firm, unwaxed kind if you can find them, they stay crunchier and the skin has better texture when sliced thin.
- Carrot: Julienned carrot adds sweetness and color, plus it soaks up the dressing beautifully without going limp.
- Red onion: A small amount goes a long way, I slice mine paper-thin and rinse it under cold water if the bite feels too sharp.
- Cilantro: Fresh cilantro makes the whole salad smell alive, but if you are in the cilantro-tastes-like-soap camp, swap in mint or basil.
- Roasted peanuts: Chop them coarsely right before serving so they stay crunchy and do not get chewy from the dressing.
- Peanut butter: Creamy peanut butter is the base of the dressing, it emulsifies better than chunky and gives you that silky coating.
- Soy sauce: This brings the salty, umami backbone, use tamari if you need it gluten-free and the flavor stays just as good.
- Rice vinegar: Milder than white vinegar, it adds tang without overpowering the peanut flavor.
- Lime juice: Freshly squeezed lime juice is worth the extra minute, bottled stuff tastes flat and misses that bright zing.
- Honey or maple syrup: A little sweetness balances the salt and acid, maple syrup works perfectly if you want to keep it vegan.
- Toasted sesame oil: Just a teaspoon adds a nutty depth that makes the dressing taste more complex than it actually is.
- Garlic and ginger: Mince them finely so they blend into the dressing instead of clumping, fresh is key here for that punch of flavor.
- Warm water: This loosens the peanut butter into a pourable consistency, add it slowly until the dressing coats the back of a spoon.
- Red pepper flakes or sriracha: Optional heat that I always include because I like a little kick, start small and taste as you go.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage without a mandoline, thinner slices mean more surface area for the dressing to cling to. Toss them in a large bowl with the julienned carrot, red onion, and cilantro.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger, whisking until smooth. Add warm water one tablespoon at a time, the dressing should flow easily but still have body.
- Toss everything together:
- Pour the dressing over the vegetables and toss gently with your hands or tongs, making sure every piece gets coated. The cucumbers will start to glisten and the whole bowl will smell incredible.
- Finish with crunch:
- Sprinkle the chopped peanuts and sesame seeds on top right before serving. If you add them too early, they will soften and lose their texture.
Save One evening I made this for a friend who insisted she did not like peanut butter in savory dishes. She finished her bowl, asked for the recipe, and then admitted she might have been wrong her whole life. That is the kind of conversion moment that makes you feel like a kitchen genius, even when you know it was just cucumbers and a good whisk.
Variations You Can Try
I have added thinly sliced bell peppers for extra sweetness and radishes for a peppery bite. Sometimes I throw in shredded cabbage to bulk it up, or swap the cilantro for fresh mint when I want something cooler and more herbaceous. You can also toss in cooked rice noodles or shredded rotisserie chicken to turn this into a full meal instead of a side.
Serving Suggestions
This salad works as a side dish for grilled meats or tofu, but I have also eaten it straight from the bowl with chopsticks as a light lunch. It pairs beautifully with sticky rice, spring rolls, or anything charred and smoky. If you are serving it at a barbecue, keep it chilled in the fridge until the last minute so it stays crisp and cold against all the hot food.
Storage and Make-Ahead Tips
The dressing keeps in the fridge for up to a week in a sealed container, just whisk it again before using because it will thicken as it sits. The vegetables can be prepped and stored separately, then tossed with the dressing within an hour of serving. Once dressed, the salad is best eaten within a few hours before the cucumbers start to release too much water.
- Store leftover dressed salad in an airtight container for up to one day, but expect the texture to soften.
- If you want to prep ahead for a party, keep the vegetables and dressing separate and toss them together right before guests arrive.
- Freeze extra dressing in ice cube trays, then thaw and whisk with a splash of water whenever you need a quick fix.
Save This salad has saved me on more hot days than I can count, and it never feels like I am settling for something quick. Sometimes the best recipes are the ones that do not ask much from you but still make you feel like you cooked something worth sharing.
Kitchen Guide
- → What ingredients give the dressing its creamy texture?
The dressing's creaminess comes from smooth peanut butter combined with a balance of soy sauce, rice vinegar, and lime juice, which also add tang and depth.
- → Can I adjust the heat level in the dressing?
Yes, adding red pepper flakes or sriracha controls the spice. Omitting these will result in a milder, sweeter dressing.
- → How should I prepare the vegetables for best texture?
Thinly slicing cucumbers and julienning carrots ensures a crunchy, refreshing texture that contrasts nicely with the creamy dressing.
- → Are there any recommended additions for extra crunch?
Adding thinly sliced bell pepper or radish boosts crunch and freshness, complementing the salad’s flavors beautifully.
- → Can this salad be served cold or at room temperature?
It can be enjoyed immediately or chilled for up to 30 minutes for a cooler, crisper experience.