Save to Pinterest I discovered this salad on a humid Bangkok evening, sitting at a street vendor's plastic stool with a friend who insisted I try their version of a peanut cucumber salad. The combination of cool, crisp vegetables and that velvety peanut sauce was revelatory—so simple, yet impossibly satisfying. Now whenever I need something that feels both nourishing and indulgent without any real effort, this is what I reach for.
I made this for my sister during a surprise visit last summer, and she ate two bowls while standing at the counter, barely pausing between bites. She asked for the recipe before she even finished, which is the highest compliment I get in my kitchen. Now it's become her go-to when she needs to feel like she's eating something special.
Ingredients
- Cucumbers: Two large ones, thinly sliced, provide the cool, crisp foundation—they're forgiving about thickness, but thinner slices let the dressing cling better.
- Carrot: Julienned or cut into thin matchsticks, it adds a subtle sweetness and visual brightness that balances the richness of the peanut sauce.
- Red onion: A quarter medium onion, thinly sliced, gives sharpness that cuts through the creaminess; don't skip it even though you might want to.
- Fresh cilantro: Roughly chopped leaves are essential—they taste like clarity and finish every single bite with freshness.
- Creamy peanut butter: The heart of the dressing; use one you'd actually eat straight from the jar, not the overly sweet kind.
- Soy sauce: Two tablespoons anchor the savory depth and make the dressing taste less like dessert.
- Rice vinegar: Its gentle acidity keeps everything balanced and bright.
- Lime juice: Freshly squeezed is worth the small effort—bottled loses something indefinable.
- Honey or maple syrup: Just a tablespoon brings the flavors into harmony without making it sweet.
- Toasted sesame oil: A teaspoon is enough to add nutty depth and an aroma that smells like something special is happening.
- Garlic and ginger: Finely minced garlic and grated ginger are where the Thai-inspired warmth comes from; these aren't optional if you want the magic to work.
- Red pepper flakes or sriracha: Optional, but a pinch transforms this into something that makes you feel alive.
Instructions
- Gather and slice your vegetables:
- In a large bowl, combine the sliced cucumbers, julienned carrot, red onion, and cilantro. The smell of fresh cilantro will tell you you're on the right track. Don't worry if your carrot matchsticks aren't perfect—this isn't about precision, it's about texture and color.
- Build the peanut dressing:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger until it starts to come together as a cohesive sauce. Add warm water one tablespoon at a time, whisking between additions, until you reach that creamy-pourable consistency where it coats the back of a spoon without being runny.
- Bring them together:
- Pour the dressing over the vegetables and toss gently but thoroughly, making sure every piece gets coated in that creamy, tangy-sweet sauce. This is the moment where separate ingredients become something whole and intentional.
- Finish with flourish:
- Sprinkle the chopped peanuts and sesame seeds (if using) over the top. Serve immediately while everything is still cold and crisp, or chill for up to 30 minutes if you prefer it even colder.
Save to Pinterest There's something about serving this salad that feels generous, even when you've barely done anything. A friend once told me it tasted like I'd spent hours in the kitchen, and I realized that's the real gift of recipes like this—they make you feel capable and intentional without requiring any of the stress.
Why the Peanut Dressing Works
The magic of this dressing is in the balance between three forces: the umami depth from soy sauce and peanut butter, the brightness from lime and rice vinegar, and the sweetness from honey that ties everything together. Each component serves a purpose, and leaving any one out creates a noticeable gap. The sesame oil is what elevates it from homemade to something that tastes like a restaurant put thought into it.
Building a Better Salad
I've learned that cold salads are only as good as your vegetables are fresh and properly prepped. Taking time to slice things thin and uniformly means the dressing coats everything evenly, and you're never left with a bite that's all dressing and another that's all crunch. Temperature matters too—if your bowl and vegetables are cold before you dress them, they'll stay crisp longer and the flavors won't wilt into each other.
Variations Worth Trying
This salad is a canvas that welcomes additions without complaint. I've added thinly sliced bell pepper for extra sweetness, shredded cabbage for more body, or even sliced radishes for a peppery bite. For protein, grilled chicken strips, crispy tofu cubes, or cooked shrimp all feel at home here. The dressing is forgiving enough to accommodate whatever you have on hand, and generous enough that extra vegetables won't throw off the flavor balance.
- Add sliced bell pepper or radish if you want even more crunch and textural variety.
- For a vegan version, maple syrup works beautifully in place of honey and tastes nearly identical.
- Make the dressing a few hours ahead so the flavors have time to get to know each other.
Save to Pinterest This salad has become my answer to the question I ask myself on weeknight evenings: what can I make that feels nourishing, tastes like I tried, and won't keep me in the kitchen? It delivers every single time.
Recipe Questions & Answers
- → What gives this salad its creamy texture?
The creamy texture comes from the peanut butter combined with a tangy blend of lime juice, soy sauce, and rice vinegar, whipped smoothly with warm water.
- → Can I adjust the spice level in this dish?
Yes, the dressing includes optional red pepper flakes or sriracha that can be added to taste for extra heat or omitted entirely for a milder profile.
- → What alternatives can be used for honey in the dressing?
Maple syrup works well as a vegan-friendly substitute and maintains the dressing’s natural sweetness and balance.
- → How should the vegetables be prepared for best texture?
Thinly slicing cucumbers, julienning the carrot, and finely slicing red onion help maintain a refreshing crunch and even coating from the dressing.
- → What additions complement the salad well?
Thinly sliced bell peppers or radishes add extra crunch; for added protein, grilled chicken, tofu, or shrimp serve as excellent accompaniments.