Cucumber-Peanut Salad: A Crisp, Spicy Summer Staple
Crisp cucumber and creamy dressing blend with herbs for a cool, flavorful summer side.
Cucumbers, with their cool crunch and refreshing flavor, are a testament to what simple ingredients can do when combined thoughtfully. This cucumber-peanut salad celebrates their best qualities, marrying them with a creamy, spicy peanut dressing and a kick of fresh herbs, resulting in a dish that’s at once cooling, bold, and intensely crave-worthy.
Why This Cucumber-Peanut Salad Works
- Maximum Crunch: Sliced cucumbers retain their signature crispness, providing a lively texture in every bite.
- Creamy, Tangy, Spicy Peanut Dressing: Rich peanut butter provides the base for a sauce that is equal parts creamy and pungent, balanced by vinegar and a touch of spice.
- Bright, Fresh Herbs: Cilantro and scallions (or your favorite herbs) bring a verdant freshness that lifts and balances the savory elements.
- Customizable Heat and Texture: Chili flakes or fresh chilies offer adjustable heat, while roasted peanuts add an extra layer of crunch.
- Quick to Prepare: The salad comes together in under 30 minutes, making it ideal for busy weeknights or impromptu gatherings.
Ingredients You’ll Need
- Cucumbers: English cucumbers are ideal for their thin skin and minimal seeds. Persian cucumbers also work well. If using standard cucumbers, peel and deseed for best results.
- Roasted Peanuts: Salted and roasted peanuts deliver flavor and crunch. For extra depth, toast them lightly before chopping.
- Fresh Herbs: Cilantro and scallions are classic choices, but mint or basil can offer delightful variations.
- Peanut Butter: Creamy peanut butter forms the salad’s rich, savory dressing. Chunky peanut butter can be used for additional texture.
- Vinegar: Rice vinegar is preferred for its subtle acidity; white vinegar can be substituted in a pinch.
- Lime Juice: Adds zesty brightness and elevates the freshness of the cucumbers.
- Soy Sauce: Brings salty, umami notes that complement the peanuts and cucumber.
- Garlic and Chili: Garlic adds aromatic depth; chili flakes or fresh chili offer spicy bite (adjust to your tolerance).
- Sugar: Just enough to balance the acid and salt in the dressing.
- Toasted Sesame Oil (optional): Adds a gentle toasty flavor and aroma.
Ingredient Notes & Substitutions
- Cucumber Options: English or Persian cucumbers require no peeling; regular slicing cucumbers are fine if peeled and deseeded for tenderness and flavor.
- Peanut Butter Swap: Use chunky for extra crunch or natural unsweetened peanut butter for a lower-sugar version.
- Nut-Free Option: Sunflower seed butter and roasted sunflower seeds can mimic the original profile for those with nut allergies.
- Vinegar Swaps: Apple cider vinegar or even fresh lemon juice work in place of rice vinegar for a different tang.
- Herb Varieties: Experiment with fresh mint, basil, or Thai basil for a unique twist.
- Customize the Protein: For heartier salads, toss with shredded rotisserie chicken or crispy tofu.
Step-by-Step Guide
- Slice the Cucumbers: Cut the cucumbers in half lengthwise, and then into half-moons about ¼ inch thick. This shape maximizes surface area for sauce clinging.
- Prepare the Peanut Dressing: In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, freshly squeezed lime juice, sugar, grated garlic, a pinch of chili flakes (or minced fresh chile), and a bit of water until smooth. Adjust the thickness with more water or vinegar as needed.
- Toss the Salad: Place the sliced cucumbers, coarsely chopped roasted peanuts, chopped fresh cilantro, and scallions in a large mixing bowl. Pour over the peanut dressing and toss to coat everything evenly.
- Season and Adjust: Taste and add more lime juice, soy sauce, or chili as needed to balance the flavors.
- Serve: Move to a serving dish and scatter with extra peanuts, cilantro leaves, and a sprinkle of chili flakes for garnish. Serve immediately for maximum crunch, or chill for 10–20 minutes to allow flavors to meld (note: cucumbers will soften over time).
Essential Tips for Success
- Salting the Cucumbers: If you prefer a less watery salad, toss the sliced cucumbers with a pinch of salt and let sit for 10–15 minutes, then drain excess liquid before dressing.
- Advance Prep: The peanut dressing can be made up to 24 hours ahead and kept refrigerated. Whisk again before use.
- Serving Size: This salad is best served immediately, but leftovers can be refrigerated for up to 6 hours (expect the cucumbers to soften somewhat).
- Scaling Up or Down: Easily doubled for parties or halved for solo meals.
What Makes This Salad Special?
This cucumber-peanut salad is more than a simple side: it’s an explosion of textures and flavors. The contrast of crisp cucumber, creamy-salty peanut sauce, and lively herbs creates something both comforting and invigorating. Great for summer, picnics, or whenever you crave a cooling, crunchy dish that’s quick yet full of bright flavor.
Cucumber-Peanut Salad Variations
- Spicy Thai-Inspired: Add thinly sliced red onion and swap cilantro for mint and Thai basil, top with a drizzle of sriracha.
- Vietnamese Style: Add a splash of fish sauce to the dressing and toss in thinly sliced carrot for extra crunch and sweetness.
- Protein Boost: For a main dish, bulk up with cooked shrimp or sliced grilled chicken breast, and increase the dressing amount slightly for more coating.
- Fruit Accent: Add mango or pineapple chunks for a sweet-sour contrast perfect for hot summer days.
- No Peanuts? Use toasted cashews or almonds for a similar crunchy effect.
Troubleshooting & Frequently Asked Questions (FAQs)
Why is my cucumber salad watery?
Cucumbers naturally release water after slicing and salting. To minimize sogginess, salt the cucumbers briefly, then drain off the liquid before tossing with dressing. Serve the salad soon after combining to preserve maximum crunch.
Can I make this salad ahead of time?
The peanut dressing can be made in advance (up to 24 hours). For the best texture, slice cucumbers and toss the salad just before serving. If prepping ahead, keep components separate until ready to combine.
What’s the best substitute for peanut butter?
Sunflower seed butter or almond butter are good alternatives for peanut butter, especially for those with peanut allergies. Adjust seasoning as these butters have distinct flavors.
How spicy is the salad?
Heat is customizable. Add more or less chili depending on your preference, or omit entirely for a milder dish.
Which cucumbers are best for salads?
English or Persian cucumbers work best as they have tender skins and minimal seeds. Standard cucumbers can be used if peeled and seeds are removed.
Cucumber-Peanut Salad Basic Nutrition Profile
| Nutrient | Approximate Value (per serving) |
|---|---|
| Calories | 170–200 |
| Protein | 6g |
| Fat | 13g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sodium | 300–400mg |
Nutrition values will vary based on specific ingredients and serving size.
Serving Suggestions
- Enjoy as a cooling side for spicy grilled meats or seafood.
- Top a grain bowl or lettuce wraps for a complete vegetarian meal.
- Serve in lettuce cups for a refreshing canapé or appetizer at parties.
- Pair with crusty bread or rice for a satisfying light lunch.
- Try as a topping for tacos, noodle bowls, or alongside curries.
Storage Advice
- Cucumber salad is best enjoyed freshly tossed.
- If preparing in advance, keep cucumbers and dressing separate and combine just before serving.
- Leftover salad will keep in the refrigerator for up to 6 hours but may soften and release liquid. Toss and drain as needed before serving leftover portions.
Recipe Card: Cucumber-Peanut Salad
- Prep Time: 15 minutes
- Serves: 4–6 as a side
Ingredients:
- 2 medium English cucumbers, sliced into half-moons
- 1/2 cup salted roasted peanuts, divided
- 1/2 cup fresh cilantro, coarsely chopped
- 2–3 tablespoons scallions, thinly sliced
- 3 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons lime juice (plus more to taste)
- 1 tablespoon sugar
- 1 clove garlic, finely grated
- 1/2 teaspoon red chili flakes (or 1 fresh chili, minced)
- 1–2 teaspoons toasted sesame oil (optional)
- 2–4 tablespoons water, as needed to thin
- Salt, to taste
Instructions:
- Add cucumbers, half the peanuts, cilantro, and scallions to a bowl.
- In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, lime juice, sugar, garlic, chili flakes, sesame oil, and water until smooth and pourable.
- Pour dressing over cucumbers and toss gently to coat.
- Adjust seasoning with salt, more lime, or chili to taste.
- Scatter remaining peanuts and more herbs on top for serving.
Frequently Asked Questions (FAQs)
Q: Can you use other nuts besides peanuts?
A: Yes, toasted cashews or almonds work well as substitutes, adding a distinct flavor and crunch of their own.
Q: How do you keep the cucumbers especially crisp?
A: For extra crunch, salt slices lightly and let them sit for 10-15 minutes, then drain and pat dry before dressing.
Q: Does this salad fit into special diets?
A: The salad is naturally vegetarian and can be made vegan—simply ensure all ingredients (like soy sauce) are plant-based. Substitute gluten-free tamari for soy sauce if needed.
Q: What can you serve with cucumber-peanut salad?
A: Try pairing with spicy grilled chicken, satay skewers, toasted baguette, or summery grain salads for a refreshing balance.
Q: Can you make the dressing ahead?
A: Absolutely. Prepare the dressing up to a day in advance, refrigerate, and give it a whisk before using if it separates.
Conclusion: A Salad for Every Occasion
This cucumber-peanut salad is more than just a cooling reprieve from the heat—it’s a celebration of texture, bold flavors, and the joy of simple ingredients made special. With its versatility, easy customizations, and vibrance on the plate, it’s sure to earn a regular spot in your rotation. Try it and savor the combination that brings crisp cucumbers and savory peanut dressing to delicious life.
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