Thai-Style Peanut Cucumber Salad (Printer View)

Crisp cucumber and carrot tossed in a creamy, tangy peanut dressing with bold Thai spices.

# Components:

→ 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 to 2 tablespoons warm water (to thin dressing)
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# Method:

01 - Combine the sliced cucumbers, julienned carrot, red onion, and cilantro in a large mixing bowl.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger. Gradually add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Incorporate red pepper flakes or sriracha if desired.
03 - Pour the prepared dressing over the vegetables and toss gently to evenly coat all ingredients.
04 - Sprinkle chopped peanuts and optional sesame seeds over the salad. Serve immediately or chill up to 30 minutes for enhanced crispness.

# Expert Advice:

01 -
  • It comes together in the time it takes your rice cooker to finish, and tastes like you ordered takeout from somewhere fancy.
  • The dressing clings to every slice of cucumber without turning soggy, even if you make it a few hours ahead.
  • You can double the batch and keep it in the fridge for those nights when dinner feels like too much effort.
02 -
  • Do not skip the warm water when thinning the dressing, cold water makes the peanut butter seize up and turn grainy instead of smooth.
  • If you dress the salad more than an hour ahead, the cucumbers will start to weep and dilute the dressing, so toss it right before serving or keep the dressing separate until the last minute.
  • Taste the dressing before you pour it on, peanut butters vary in saltiness and you might need an extra squeeze of lime or drizzle of honey to balance it out.
03 -
  • Use a vegetable peeler to shave the cucumbers into ribbons instead of slicing them, it makes the salad look elegant and the thinner pieces soak up more dressing.
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, the nutty aroma will double and the flavor becomes more pronounced.
  • If the dressing tastes too thick or intense, do not add more water, just toss it with the vegetables and let the cucumber juices naturally loosen it as you eat.
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