Spicy Peanut Cucumber Salad – Crunchy, Tangy & Packed with Thai-Inspired Flavor
This Spicy Peanut Cucumber Salad is a vibrant, refreshing side dish that brings bold flavor to your table. Crisp cucumber slices are tossed in a zesty peanut dressing with garlic, lime juice, soy sauce, and a touch of chili heat—creating the perfect balance of crunch, spice, and creaminess. It’s light, low-carb, and bursting with Thai-inspired goodness. Serve it as a side, a light lunch, or a cooling complement to grilled meats and noodles. Ready in minutes and full of flavor, this salad is a must-try for spice lovers and peanut sauce fans alike.
Equipment
- Sharp knife or mandoline
- Mixing bowl
- Whisk or fork
- Optional: mortar and pestle (for peanuts or chili paste)
Ingredients
- 2 English or Persian cucumbers, thinly sliced
- 3 tbsp creamy peanut butter (room temperature)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili paste (adjust to taste)
- 1 tsp honey or maple syrup
- 1 tsp sesame oil
- Juice of ½ lime
- 2 tbsp chopped cilantro
- 2 tbsp sliced green onions
- Optional toppings: sesame seeds, chopped peanuts, shredded carrots, bell peppers
Instructions
- Prep Cucumbers: Slice cucumbers thinly. Optionally, salt lightly and let sit for 10 minutes, then drain to enhance crunch.
- Make Dressing: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, sesame oil, and lime juice until smooth.
- Toss Salad: Add cucumbers to the dressing and toss gently to coat.
- Garnish: Top with cilantro, green onions, and optional toppings like sesame seeds or chopped peanuts.
- Serve: Chill briefly or serve immediately. Best served cold or at room temperature.
- Bold Tip: Don’t overdress—cucumbers release water over time. Add dressing gradually and reserve extra for serving.
Notes
- For extra crunch, salt and drain cucumbers before dressing.
- Use smooth peanut butter for best texture; natural or shelf-stable both work.
- Adjust spice level to taste—start mild and build heat gradually.
- Make dressing ahead and store in fridge for up to 5 days.
- Vegan and gluten-free friendly with simple swaps (tamari, maple syrup).
- Great with grilled meats, noodles, or as a wrap filling.