Cucumber and Peanut Salad
When the summer heat peaks and heavy meals feel like too much, there’s nothing quite like a refreshing salad to bring balance back to your plate. This Cucumber and Peanut Salad is everything a good salad should be—light but flavorful, crunchy with layers of texture, and laced with a fiery, savory dressing that brings every bite to life.
Simple enough for weekday meals and impressive enough to serve to guests, this salad leans into Asian-inspired flavors without demanding exotic ingredients or complex techniques. It’s a celebration of freshness with a spicy kick, a great example of how just a few pantry staples and some fresh produce can come together in a beautiful harmony.
Why You’ll Love This Cucumber and Peanut Salad
There’s something incredibly satisfying about the combination of cool cucumbers, crunchy peanuts, and a sizzling hot oil dressing. It’s the kind of dish that’s greater than the sum of its parts, and once you try it, you’ll be reaching for it again and again.
Here are a few reasons why this salad deserves a place in your regular rotation:
- Crunch overload – Between the fresh cucumber, roasted peanuts, and sesame seeds, this salad delivers big on texture.
- Fiery dressing – The garlic and chili are mellowed and deepened when hit with hot oil, infusing the dressing with warmth and complexity.
- Quick to make – 15 minutes from start to finish. That’s it.
- Customizable – Make it more or less spicy, add extra herbs, or swap out ingredients to suit your taste.
- Plant-based and gluten-free – Naturally suitable for a variety of dietary needs.
The Ingredients for Cucumber and Peanut Salad
Here’s everything you’ll need to bring this vibrant Cucumber and Peanut Salad to life:
Salad
- 500 g cucumbers, cut into long thin strips or ribbons
- 2 tbsp toasted peanuts, chopped
- 2 tbsp toasted sesame seeds
Dressing
- 3 cloves garlic, minced
- 1 chili pepper, finely chopped (adjust to taste)
- 2 tbsp green onions, chopped
- 1 tbsp hot olive oil (or neutral oil like sunflower or avocado oil)
- 1 tbsp soy sauce
- 1 tsp maple syrup (or another sweetener)
- Salt, to taste
Tips for Best Results
- Use firm cucumbers like Persian or English varieties for less water and more crunch.
- Salt the cucumbers and let them drain for 10 minutes if you want to reduce moisture even further.
- Adjust the chili depending on your heat tolerance. Red Thai chilies bring serious heat, while a milder chili will still add flavor without overwhelming spice.
- Use roasted unsalted peanuts so you can control the salt level of the final dish.
- Make it ahead? This salad is best eaten fresh, but if you prep everything separately, you can toss it just before serving.
Flavor Variations and Substitutions
This Cucumber and Peanut Salad is endlessly adaptable. Try these twists:
- Add herbs – Cilantro, mint, or Thai basil would be delicious.
- Use tamari instead of soy sauce for a gluten-free version.
- Add a splash of rice vinegar or lime juice for tang.
- Swap maple syrup with agave, coconut sugar, or even brown sugar.
- Use cashews or almonds instead of peanuts for a different nutty crunch.
- Add shredded carrots, cabbage, or radishes for a more colorful and hearty salad.
Storage Notes
While this salad is best served immediately, you can still store leftovers:
- Fridge: Store in an airtight container for up to 1 day. The cucumbers will soften, but the flavor will remain.
- Prep ahead: Chop cucumbers and mix dressing separately. Combine just before serving for best texture.
Common Questions (FAQs): Cucumber and Peanut Salad
Can I make this Cucumber and Peanut Salad in advance?
Yes and no. You can prepare the components in advance—slice the cucumbers and mix the dressing—but wait to combine them until just before serving. The cucumbers release water over time, which can make the salad soggy if it sits too long.
How spicy is this Cucumber and Peanut Salad?
That depends on the type and amount of chili used. With a single fresh chili pepper, it’s moderately spicy. Feel free to reduce the chili or remove the seeds for a milder version.
Can I make this oil-free?
The hot oil is what brings out the depth of flavor in the garlic and chili, but if you’re avoiding oil, you could sauté the aromatics in a splash of water and then add them to the dressing.
What kind of cucumber is best?
English cucumbers or Persian cucumbers are best. They’re less watery, have tender skin, and fewer seeds than standard garden cucumbers.
Is this recipe gluten-free?
It can be! Just swap the soy sauce for a gluten-free alternative like tamari or coconut aminos.
Can I add protein to make it a full meal?
Absolutely. Tofu, chickpeas, or tempeh pair really well. Or serve it alongside a grain like quinoa or rice to bulk it up.
Will this salad still taste good without sesame seeds?
Yes. While sesame seeds add a lovely nuttiness, you can omit them or use crushed roasted sunflower seeds or hemp seeds as an alternative.
Check out more recipes:
Savory Chickpea Granola Clusters
Cucumber and Peanut Salad
Ingredients
- 500 g (1.1 lb) cucumbers cut into long thin strips
- 2 tbsp toasted peanuts
- 2 tbsp toasted sesame seeds
Dressing:
- 3 cloves garlic minced
- 1 small chili pepper finely chopped
- 2 tbsp green onions chopped
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- salt to taste
Instructions
- Wash and cut your cucumbers into long strips. You can do this with a knife for a julienne effect, a mandoline for ribbons, or a spiralizer for curly strands. Place them in a bowl.
- Toast the peanuts in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Do the same with the sesame seeds. Set aside to cool slightly, then chop the peanuts.
- Combine the minced garlic, chopped chili, and green onions in a heatproof bowl.
- Heat about 1 tablespoon of olive oil (or another neutral oil) until shimmering. Carefully pour the hot oil over the garlic-chili-onion mix. It will sizzle and release a wonderfully toasty aroma.
- Stir in soy sauce, maple syrup, and salt to taste. Mix well. Pour the dressing over the cucumbers. Add the toasted peanuts and sesame seeds. Mix gently to coat everything evenly.
- Serve immediately for maximum crunch, or let it sit for 5–10 minutes to let the flavors mingle. It’s best enjoyed fresh but can also be stored for a few hours in the fridge.
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