Cucumber Salad with Spicy Peanut Dressing
This Cucumber Salad with Spicy Peanut Dressing is the perfect way to liven up your mealtime routine. The fresh cucumbers taste amazing when coated in the spicy peanut dressing. Plus, the texture from the chopped peanuts and extra kick of flavor from the green onions takes this fresh salad recipe to the next level.
If you love simple side dish recipes, try my Crispy Oven Roasted Carrots.
Why You’ll Love This Recipe
Easy to make. You only need 15 minutes and a few simple ingredients to make this delicious cucumber salad recipe.
Loaded with flavor. Honestly, this spicy peanut dressing is so good, you could drink it from the jar. It pairs so well with the cucumber, chopped peanuts and green onion.
Easy to make ahead. Slice the cucumbers and make the dressing up to 24 hours ahead of time. Store both covered in separate containers in the refrigerator until you’re ready to combine. Once combined serve immediately and enjoy.
Pair it with protein. Serve alongside my Sesame Chicken Cutlets or Traditional Chicken Cutlets for the until meal. Keep it vegan and make my Crispy Tofu Cutlets!
Recipe Ingredients
- Cucumber: You’ll need 1.5 thinly sliced English cucumbers for this recipe.
- Spicy Peanut Dressing: Combine creamy peanut butter, sriracha, maple syrup, low sodium soy sauce, water, rice vinegar and sesame oil in a mixing bowl. Mix until smooth.
- Nuts: You’ll need chopped peanuts for this recipe. I used lightly salted, but you can use salted if you prefer.
- Sesame Seeds: You’ll need white sesame seeds for this recipe, plus extra as garnish.
- Onion: This recipe calls for freshly chopped green onion. Option to use chives instead.
- Red Pepper Flakes: Option to add a pinch of red pepper flakes as garnish for extra flavor and spice.
Variations
- Swap the nuts. If you do not have chopped peanuts available, try chopped cashews instead.
- Add some protein. Serve this easy salad recipe alongside my Sesame Chicken Cutlets or Traditional Chicken Cutlets for the until meal. Keep it vegan and make my Crispy Tofu Cutlets!
- Add fresh herbs. For an extra kick of freshness, add fresh cilantro too!
Expert Tips
- Use a mandoline slicer to quickly and evenly slice the English cucumber.
- To make the dressing spicier, add a touch more sriracha.
- Make sure to use creamy peanut butter versus natural. Natural peanut butter tends to separate more easily.
- Use sesame oil versus toasted sesame oil.
- English cucumber works best!
How to Make
Make the Dressing
Combine creamy peanut butter, sriracha, maple syrup, low sodium soy sauce, water, rice vinegar and sesame oil in a mixing bowl. Mix until smooth.
Thinly slice the English cucumbers and chop the green onion.
Assemble
Add some dressing to the bottom of a jar. Add the English cucumber and the rest of the dressing. Next, layer on the chopped peanuts followed by the white sesame seeds. Seal the jar and shake until well coated.
Pour the salad onto a serving dish. Top with the green onion, a pinch of red pepper flakes and an extra pinch of sesame seeds. Serve and enjoy.
Storage
Best enjoyed immediately once dressed. Store leftover salad in an airtight container in the refrigerator for up to three days.
Frequently Asked Questions
Serve this easy salad recipe alongside my Sesame Chicken Cutlets or Traditional Chicken Cutlets for the until meal. Keep it vegan and make my Crispy Tofu Cutlets!
Slice the cucumbers and make the dressing up to 24 hours ahead of time. Store both covered in separate containers in the refrigerator until you’re ready to combine. Once combined, serve immediately and enjoy.
Other Side Dish Recipes to Consider Trying
- Oven Roasted Crispy Carrots
- Air Fryer Green Beans Almondine
- Peach and Tomato Salad
- Sautéed Spring Vegetable Salad
- Quick Pickled Red Onions
Cucumber Salad with Spicy Peanut Dressing
Equipment
- 1 weck jar
- 1 whisk
Ingredients
Cucumber Salad
- 1.5 English cucumbers, thinly sliced
- ¼ – ⅓ cup peanuts, chopped small, lightly salted
- 2 teaspoons white sesame seeds, plus extra as garnish
- 2-3 tablespoons green onion, as garnish
- pinch red pepper flakes, optional
Spicy Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons maple syrup
- 1.5 – 2 tablespoons water, depending on preferred thickness
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Instructions
How to Make
Make the Dressing
- Combine creamy peanut butter, sriracha, maple syrup, low sodium soy sauce, water, rice vinegar and sesame oil in a mixing bowl. Mix until smooth.
- Thinly slice the English cucumbers and chop the green onion.
Assemble
- Add some dressing to the bottom of a jar. Add the English cucumber and the rest of the dressing. Next, layer on the chopped peanuts followed by the white sesame seeds. Seal the jar and shake until well coated.
- Pour the salad onto a serving dish. Top with the green onion, a pinch of red pepper flakes and an extra pinch of sesame seeds. Serve and enjoy.
