Save to Pinterest I was standing at the farmers market one sticky July morning when I spotted the most perfect cucumbers—cold, firm, still dewy. I had just come back from a trip where I'd eaten something similar at a street stall, and the memory of that tangy-sweet crunch wouldn't leave me alone. I bought way too many cucumbers that day and went straight home to recreate it. What came together in my kitchen that afternoon became one of those recipes I now make without thinking, especially when it's too hot to turn on the stove.
I first made this for a backyard dinner when I had nothing planned and guests arriving in an hour. I tossed it together in a panic, tasted it once, added more lime, and brought it out on a big platter. Everyone asked for the recipe. One friend came back to it three times. That's when I realized this salad had a way of surprising people—it looks simple, but the flavor hits you in waves.
Ingredients
- Cucumbers: Use the firmest ones you can find; watery cucumbers will dilute the dressing and lose their snap.
- Carrot: Julienned carrot adds color and a slight sweetness that balances the tang, plus it holds up better than you'd expect.
- Red onion: Just a little goes a long way; soak the slices in cold water for five minutes if the bite is too sharp.
- Cilantro: Fresh cilantro is non-negotiable here; dried won't give you that bright, grassy punch.
- Roasted peanuts: Chop them yourself instead of buying pre-chopped; they stay crunchier and taste fresher.
- Sesame seeds: Toasting them in a dry pan for a minute makes them nutty and fragrant, not just decorative.
- Peanut butter: Creamy peanut butter is the base of the dressing; natural versions work but may need extra water to smooth out.
- Soy sauce: This brings the salty backbone; swap for tamari if you need it gluten-free.
- Rice vinegar: Milder than white vinegar, it adds tang without overpowering the sweetness.
- Lime juice: Freshly squeezed is everything here; bottled lime juice tastes flat and won't wake up the dressing.
- Honey or maple syrup: A little sweetness rounds out the salt and acid; maple syrup keeps it vegan without changing the flavor much.
- Sesame oil: Toasted sesame oil is intense, so a teaspoon is all you need to make the dressing smell like a kitchen you want to be in.
- Garlic and ginger: Freshly minced and grated, these two give the dressing its warmth and depth.
- Warm water: This is what turns thick peanut butter into a silky, pourable dressing that coats instead of clumps.
- Red pepper flakes or sriracha: Optional, but a little heat makes every other flavor come alive.
Instructions
- Prep Your Vegetables:
- Slice the cucumbers as thin as you can manage without losing your patience; thinner slices soak up more dressing. Toss them in a large bowl with the julienned carrot, red onion, and cilantro, and give everything a gentle mix so it looks like a salad and not a pile.
- Whisk the Dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger, then whisk hard until it starts to come together. Add warm water one tablespoon at a time, whisking after each addition, until the dressing is smooth enough to drizzle and thick enough to cling.
- Dress the Salad:
- Pour the dressing over the vegetables and toss gently with your hands or tongs until every piece is coated. Don't be shy; this dressing is meant to be tasted in every bite.
- Finish and Serve:
- Sprinkle the chopped peanuts and sesame seeds over the top, then serve it right away while everything is still crisp. If you have time, chill it for up to thirty minutes; the flavors settle in and the cucumbers get even colder and crunchier.
Save to Pinterest I brought this to a potluck once where half the table was vegetarian and the other half skeptical of anything without meat. By the end of the night, the bowl was empty and someone had written my name on a napkin asking for the recipe. It's one of those dishes that quietly wins people over, bite by bite, without making a fuss.
How to Make It Your Own
You can add thinly sliced bell pepper for sweetness and color, or throw in some radish if you want a peppery bite. I've also stirred in cooked rice noodles when I wanted to turn it into a full meal, and it worked beautifully. If you're feeling ambitious, top it with grilled shrimp or crispy tofu; the dressing loves protein and doesn't get jealous.
What to Serve It With
This salad plays well with almost anything off the grill—chicken thighs, pork chops, even a simple piece of salmon. I've also eaten it on its own for lunch, scooped into lettuce cups, or piled onto a rice bowl. It's one of those side dishes that doesn't mind being the main event if you let it.
Storage and Make-Ahead Tips
You can prep the vegetables and make the dressing up to a day ahead, but keep them separate in the fridge. When you're ready to serve, toss them together and add the peanuts and sesame seeds at the last minute so they stay crunchy. Leftovers will keep for a day, but the cucumbers will soften and release water, so it's best eaten fresh.
- If the dressing thickens in the fridge, whisk in a teaspoon of warm water to bring it back.
- Store leftover dressing in a sealed jar; it keeps for up to a week and works on grain bowls or roasted vegetables.
- Don't add the peanuts until just before serving or they'll go soft and lose their snap.
Save to Pinterest This salad taught me that the best recipes aren't always the ones you plan. Sometimes they're the ones you throw together when you're hungry and inspired, and they stick around because they just work.
Recipe FAQs
- → What ingredients create the dressing's unique flavor?
The dressing blends creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger to balance tangy, sweet, and savory notes.
- → How can I make the salad spicier?
Adding red pepper flakes or sriracha to the dressing offers a gentle heat that complements the creamy peanut flavor.
- → Can this salad be prepared ahead of time?
Yes, chilling the salad for up to 30 minutes enhances the crispness and allows flavors to meld beautifully.
- → Are there any suitable substitutions for honey?
Maple syrup works well as a vegan alternative, maintaining the dressing's sweetness without altering its balance.
- → What additional toppings enhance texture?
Chopped roasted peanuts and sesame seeds add a satisfying crunch and nutty aroma to the salad.
- → What tools are helpful for easy preparation?
Using a large mixing bowl for tossing and a whisk for blending the dressing simplifies the process and ensures even flavor coating.