Save I stumbled on this salad during a particularly humid summer when the thought of turning on the stove made me want to cry. A friend had just returned from Bangkok and kept raving about the street vendor salads she'd eaten every morning. I threw together what I had in the fridge, cucumbers mostly, and whisked up a peanut dressing that tasted like vacation. It's been my go-to ever since when the heat wins.
The first time I brought this to a potluck, I watched someone go back for thirds and then ask if I'd bottled the dressing to sell. I hadn't, but I started keeping a jar of it in the fridge after that. It became the thing I'd make when friends came over unannounced, because it looked like I'd tried hard but really I'd just chopped and whisked for ten minutes.
Ingredients
- Cucumbers: Use the firmest ones you can find, English cucumbers work beautifully because they have fewer seeds and stay crisp longer.
- Carrot: Julienning it thin makes all the difference, it picks up the dressing better and adds a sweet crunch that balances the tang.
- Red onion: Slice it as thin as you can manage, or soak it in cold water for five minutes if the bite is too sharp for you.
- Cilantro: Fresh is the only way here, it brings a brightness that dried herbs just can't match.
- Roasted peanuts: Chop them roughly so you get some whole pieces and some smaller bits, it makes the texture more interesting.
- Peanut butter: Creamy is essential for a smooth dressing, the natural kind works but you'll need to whisk harder.
- Soy sauce: This is your salt and umami in one, use tamari if you need it gluten free.
- Rice vinegar: It's milder than white vinegar and has a subtle sweetness that plays nicely with the peanut butter.
- Lime juice: Freshly squeezed is worth the extra minute, bottled lime juice tastes flat in comparison.
- Honey: It rounds out the acidity and adds a floral note, maple syrup works too if you're keeping it vegan.
- Sesame oil: A little goes a long way, it's nutty and aromatic and makes the whole dressing smell like a kitchen you want to be in.
- Garlic: Mince it as fine as you can so it melts into the dressing instead of sitting in clumps.
- Ginger: Fresh grated ginger has a zing that powdered can't replicate, use a microplane if you have one.
- Warm water: This is your friend when the dressing is too thick, add it slowly until it drizzles off a spoon.
- Red pepper flakes: Optional but encouraged, a little heat wakes up all the other flavors.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can without them falling apart, then toss them in a big bowl with the carrot, onion, and cilantro. The colors alone will make you hungry.
- 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 until it's smooth. Add warm water a tablespoon at a time until it's pourable, and if you like heat, stir in the red pepper flakes now.
- Toss it all together:
- Pour the dressing over the vegetables and use your hands or tongs to toss everything until every piece is coated. Don't be shy, get in there.
- Finish and serve:
- Sprinkle the chopped peanuts and sesame seeds on top, then serve it right away or let it chill in the fridge for up to 30 minutes if you want it extra cold and crisp.
Save There was a night last spring when I made this salad for my sister, who doesn't usually like anything with peanut butter. She ate two bowls and texted me the next day asking for the recipe. It reminded me that food has a way of surprising people, even when they think they know what they like.
Making It Your Own
This salad is forgiving and adaptable. I've added thinly sliced bell peppers when I had them, radishes for extra snap, even shredded cabbage when the cucumbers were looking sad. You can also throw in some cooked shrimp, grilled chicken, or crispy tofu to turn it into a full meal. The dressing is the star, so as long as you have something crunchy and fresh to toss it with, you're in good shape.
Storing and Serving
I don't recommend making this more than a few hours ahead because the cucumbers get watery, but the dressing itself keeps beautifully in the fridge for up to a week. Sometimes I'll double the dressing recipe and use the extra as a dip for raw veggies or a sauce for rice bowls. If you do need to prep ahead, keep the vegetables and dressing separate and toss them right before serving.
What to Serve It With
This salad shines as a side dish next to grilled meats or fish, but it also stands on its own as a light lunch. I've brought it to barbecues, packed it for picnics, and eaten it straight from the bowl while standing at the counter.
- Pair it with coconut rice and it feels like a complete meal.
- Serve it alongside spring rolls or dumplings for a fresh contrast.
- Top it with a fried egg and suddenly it's breakfast.
Save This salad has become one of those recipes I don't think about anymore, I just make it. I hope it finds a place in your rotation too, especially on the days when cooking feels like too much but eating well still matters.
Recipe FAQ
- → What ingredients give the salad its tangy flavor?
The tangy notes come from rice vinegar and freshly squeezed lime juice incorporated into the peanut dressing.
- → Can I add heat to the salad?
Yes, red pepper flakes or sriracha can be added to the dressing for a spicy kick.
- → How can I make this dish vegan-friendly?
Use maple syrup instead of honey in the dressing to keep it vegan.
- → What textures does this salad feature?
The salad balances crisp cucumber slices and carrots with creamy peanut dressing and crunchy roasted peanuts, creating a delightful mouthfeel.
- → Is it necessary to chill the salad before serving?
Chilling for up to 30 minutes enhances crispness and flavor melding but serving immediately is also recommended for freshness.