Thai-Style Peanut Cucumber Salad

One humid afternoon, my neighbor brought over a container of this Thai peanut cucumber salad, and I remember being struck by how the crisp vegetables glistened under the creamy, amber-colored dressing. She'd made it for a potluck and casually mentioned she'd thrown it together in fifteen minutes, which felt impossible given how complex it tasted. I asked for the recipe that same day, made it the next evening, and discovered that sometimes the simplest dishes—those with no cooking involved—are the ones that make you feel most accomplished in the kitchen.

I brought this salad to a dinner party where someone who swore they hated cilantro ate three helpings, then asked if cilantro was actually in there. Watching her face when I said yes was quietly hilarious, and it reminded me that sometimes a well-balanced sauce and good ingredients can change someone's mind about flavors they thought they'd rejected.

Ingredients

• Cucumbers: Two large ones, thinly sliced, provide the cooling foundation—they're watery and crisp, the anchor that everything else clings to.
• Carrot: Julienned into thin matchsticks, it adds sweetness and a pleasant crunch that doesn't soften as the salad sits.
• Red onion: A quarter of a medium one, thinly sliced, brings sharpness that balances the rich dressing beautifully.
• Fresh cilantro: A quarter cup roughly chopped—don't overthink the chopping, just tear it by hand if the knife feels like too much.
• Roasted peanuts: Two tablespoons chopped and scattered at the end, these add that final textural moment right before you eat.
• Sesame seeds: Optional, but they catch the light and make the dish look intentional.
• Creamy peanut butter: A quarter cup forms the base of the dressing and keeps everything silky.
• Soy sauce: Two tablespoons bring umami depth and salt—don't skip this.
• Rice vinegar: One tablespoon adds brightness without the harshness of distilled vinegar.
• Lime juice: Freshly squeezed if you can manage it; the difference is real.
• Honey or maple syrup: One tablespoon smooths out the sharp notes and creates balance.
• Toasted sesame oil: One teaspoon—a little goes far, and toasted is essential for that nutty flavor.
• Garlic and ginger: One minced clove and one teaspoon grated create the warmth that makes this taste Thai.
• Warm water: One to two tablespoons thin the dressing to the right consistency without diluting flavor.
• Red pepper flakes or sriracha: Optional, but if you like heat, this is where it lives.

Instructions

Gather your vegetables into one bowl:

Slice the cucumbers thin and even—they'll weep into the dressing, which is perfect. Add your carrot matchsticks, the shaved red onion, and cilantro, all in one large bowl where everything can get friendly with each other.

Build the dressing together:

In another bowl, whisk the peanut butter with soy sauce, rice vinegar, lime juice, and honey until it starts to look smooth and amber-colored. Add your minced garlic and grated ginger, then slowly add warm water, one tablespoon at a time, whisking until it reaches the consistency of thick cream.

Bring them together:

Pour the dressing over the vegetables and toss gently, making sure the dressing coats every piece without crushing anything. The salad should shimmer, not swim.

Crown and serve:

Scatter the chopped peanuts and sesame seeds over the top right before serving, and if you have time and a cold refrigerator, chill it for twenty to thirty minutes so the vegetables stay extra crisp.

Save

My kid, who claims to dislike most vegetables, once asked for seconds of this without being prompted, which felt like winning the parent lottery. In that moment, I realized this salad had snuck past all the usual resistance because the dressing was so good, it made vegetables feel like a treat rather than an obligation.

Why the Dressing Is the Star

The magic isn't in any single ingredient but in how they talk to each other—the peanut butter's richness, the soy sauce's salt, the lime's brightness, and the sesame oil's nuttiness create a conversation that your palate keeps returning to. I've made versions with different nuts, different acids, and different spices, but this combination is the one that always makes people ask for the recipe.

Making It Your Own

Once you've made this salad a few times, you'll start noticing variations—maybe you'll add crunch with sliced bell pepper or radish, or you'll reach for sriracha instead of red pepper flakes because that's what you have on hand. The framework is flexible enough that you can play without losing the character of the dish. My neighbor has added cucumber ribbons instead of slices, thinned the dressing with coconut milk for richness, and once even topped it with crumbled tofu for a dinner party. Each version was still distinctly this salad.

Storage and Timing

This salad is best eaten fresh, but it holds beautifully for a few hours in the refrigerator, and the flavors actually deepen as they sit together. I often make it in the morning for lunch, and by midday, the dressing has deepened in color and the vegetables have absorbed the flavors while still staying crisp. For meal prep, store the vegetables and dressing separately and combine them right before eating.

• Keep the dressing in a jar in the fridge for up to three days, which means you can make fresh salad for multiple meals without repeating the effort.
• Cucumbers release water, so don't dress the full batch if you're planning leftovers; dress what you'll eat and toss the rest together later.
• If you're bringing this to a potluck, pack the peanuts and sesame seeds separately and scatter them just before serving so they stay crunchy.

Save

This salad has become my answer to the question, What can I bring to dinner, and it's never let me down. It's proof that sometimes the best dishes are the quiet ones—no heat, no fuss, just vegetables and dressing that remind you why you love eating in the first place.

Recipe FAQ

→ What makes the peanut dressing creamy?

The creamy texture comes from smooth peanut butter blended with soy sauce, lime juice, and a touch of warm water to achieve a pourable consistency.

→ Can I adjust the spiciness in this salad?

Yes, adding red pepper flakes or sriracha allows you to customize the heat level to your preference.

→ What vegetables are best for this salad?

Thinly sliced cucumbers, julienned carrots, and thinly sliced red onion provide the perfect crunchy base with fresh cilantro for brightness.

→ Are sesame seeds necessary in this dish?

Sesame seeds add a nutty flavor and slight crunch but are optional depending on taste and availability.

→ How can I make this salad vegan-friendly?

Substitute honey with maple syrup in the dressing to keep it plant-based.