Thai Style Peanut Cucumber (Printable Version)

Crisp cucumber and carrot blend with a creamy peanut dressing for a flavorful, Thai-inspired salad.

# List of Ingredients:

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

# How to Make It:

01 - In a large mixing bowl, mix the thinly sliced cucumbers, julienned carrot, thinly sliced red onion, and chopped cilantro until evenly distributed.
02 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, toasted sesame oil, minced garlic, and grated ginger. Add warm water gradually, 1 tablespoon at a time, until the dressing achieves a smooth and pourable consistency. Incorporate red pepper flakes or sriracha for heat if desired.
03 - Pour the dressing over the vegetable mixture and toss gently to coat all components evenly.
04 - Sprinkle chopped roasted peanuts and sesame seeds on top. Serve immediately or refrigerate for up to 30 minutes to enhance crispness and chill.

# Expert Advice:

01 -
  • It comes together in the time it takes to chop a few vegetables and whisk a bowl of peanut butter into something magical.
  • The dressing clings to every bite without feeling heavy, and the flavors get better if you let it sit for even ten minutes.
  • You can serve it on its own or next to grilled anything, and it always feels like you put in more effort than you did.
02 -
  • If your peanut butter is too thick or natural and separated, the dressing will seize up; warm water is your best friend here, so add it slowly until it flows.
  • Cucumbers release water as they sit, so if you're making this ahead, keep the dressing separate and toss it right before serving or the salad will get soupy.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for about a minute; they'll smell nutty and taste twice as good.
  • If you want more heat, add a finely chopped Thai chili to the dressing instead of red pepper flakes; it'll give you a cleaner, sharper kick.
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