Spicy Peanut Cucumber Salad Recipe – Zesty Asian-Inspired Salad with Crunch & Heat
This Spicy Peanut Cucumber Salad is a bold, refreshing side dish that’s perfect for warm weather meals or light snacking. Crisp cucumber slices are tossed in a zesty peanut dressing made with garlic, lime juice, soy sauce, and a kick of chili heat. Topped with crushed peanuts and fresh herbs, it’s crunchy, tangy, and full of flavor. Quick to make and naturally gluten-free, this salad pairs beautifully with grilled meats, noodles, or can stand alone as a crave-worthy snack.
Equipment
- Mixing bowls
- Whisk or fork
- Cutting board and knife
- Colander or strainer
- Measuring spoons
Ingredients
For the Salad:
- 2–3 English or Persian cucumbers, thinly sliced
- ½ tsp salt
- ¼ cup shredded carrots (optional)
- 2 tbsp chopped red onion (optional)
- 2 tbsp chopped cilantro or mint
- 2 tbsp chopped peanuts or sesame seeds (for garnish)
For the Dressing:
- 3 tbsp smooth peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice or rice vinegar
- 1 tsp honey or maple syrup (optional)
- ½ tsp chili flakes or 1 tsp chili crisp
- 1–2 tbsp water (to thin)
Instructions
- Prep the cucumbersSlice cucumbers thinly and place in a bowl.Sprinkle with salt and let sit for 30 minutes.Rinse and pat dry to remove excess moisture.
- Make the dressingIn a bowl, whisk together peanut butter, soy sauce, lime juice, sweetener, chili flakes, and water until smooth.
- Assemble the saladToss cucumbers with dressing.Add carrots, red onion, and herbs.Mix gently to coat.
- Chill and serveRefrigerate for 15 minutes to let flavors meld.Garnish with chopped peanuts or sesame seeds.Serve in bowls, wraps, or as a side dish.
Notes
- Salt and drain cucumbers to prevent sogginess.
- Use rice vinegar or lime juice for balanced acidity.
- Chill before serving for best texture and flavor.
- For nut-free: use sunflower seed butter or tahini.
- For gluten-free: use tamari or coconut aminos.
- Add mango, noodles, or grilled protein to make it a full meal.