Thai-Style Peanut Cucumber Salad (Printable)

A crisp cucumber and carrot salad dressed in creamy, tangy peanut sauce with fresh cilantro and spices.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 medium carrot, julienned
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, roughly chopped
05 - 2 tablespoons roasted peanuts, chopped
06 - 1 tablespoon sesame seeds (optional)

→ Creamy Peanut Dressing

07 - 1/4 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh lime juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon toasted sesame oil
13 - 1 small garlic clove, finely minced
14 - 1 teaspoon fresh ginger, grated
15 - 1 to 2 tablespoons warm water, to thin
16 - 1/2 teaspoon red pepper flakes or sriracha (optional)

# How-To Steps:

01 - Combine thinly sliced cucumbers, julienned carrot, red onion, and chopped cilantro in a large mixing bowl.
02 - Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger in a medium bowl. Gradually add warm water until the dressing reaches a smooth, pourable consistency. Stir in red pepper flakes or sriracha if desired.
03 - Pour the dressing over the vegetable mixture and toss gently until all components are evenly coated.
04 - Sprinkle chopped peanuts and sesame seeds over the salad. Serve immediately, or refrigerate up to 30 minutes for chilled, crisper texture.

# Expert Tips:

01 -
  • It comes together in the time it takes to brew a cup of tea, making weeknight dinners feel effortless.
  • The dressing tastes like it requires culinary school knowledge, but it's just whisking together pantry staples you probably already have.
  • Crisp vegetables stay crunchy for hours, so you can make it ahead without worry.
02 -
  • Don't make the dressing hours ahead—the garlic and ginger taste harsh when they sit too long; make it within an hour of eating.
  • Add your warm water gradually when thinning the dressing; you can always add more, but you can't take it out, and too-loose dressing drowns the vegetables.
03 -
  • Warm water matters—cold water doesn't integrate the dressing smoothly, so use water straight from the kettle, cooled just enough to touch.
  • If you're sensitive to raw garlic's bite, mince it and let it sit with the lime juice for a minute before whisking; it softens the edge.
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