Cucumber Peanut Butter Salad
This Cucumber Peanut Butter Salad is a refreshing, protein-packed dish with a tangy, slightly spicy kick that’s perfect for summer days, weeknight dinners, or even as a healthy side at gatherings. This salad combines crunchy cucumber strips with fresh parsley, a sprinkle of sesame seeds, and finely chopped chilies for just the right amount of heat. What ties it all together is a smooth, Asian-inspired peanut butter dressing made with soy sauce, sesame oil, rice vinegar, maple syrup, and garlic. It’s light yet satisfying, simple yet gourmet, and packed with flavor in every bite.
Why You’ll Love Cucumber Peanut Butter Salad
- Crunch Meets Creaminess – The cucumber strips give you that refreshing crunch, while the peanut butter dressing provides creamy richness.
- Healthy but Satisfying – Packed with hydration, plant-based protein, and healthy fats, it’s light but keeps you full.
- Easy to Make – Just a few fresh ingredients and a quick stir of the dressing, and you’re done in under 15 minutes.
- Perfect for Any Occasion – Serve it as a side dish for Asian-inspired meals, bring it to a picnic, or enjoy it as a quick weekday lunch.
- Naturally Vegan and Gluten-Free Friendly – Made with whole ingredients, it suits a variety of diets (just ensure you use gluten-free soy sauce if needed).
Ingredients You’ll Need for Cucumber Peanut Butter Salad
Here’s what you’ll need to make this refreshing cucumber peanut butter salad:
For the Salad
- 1 kg (2.2 lb) cucumber, chopped into strips
- 1/3 cup fresh parsley, finely chopped
- 2 fresh chilies, finely chopped (adjust to taste)
- 2 tbsp sesame seeds, lightly toasted if you prefer
For the Peanut Butter Dressing
- 1 ½ tbsp peanut butter (smooth or crunchy)
- 1 ½ tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 2 cloves garlic, minced
Tips & Variations
- Add Protein – Toss in some chickpeas, tofu, or edamame for a more filling salad.
- Switch the Greens – Instead of parsley, try cilantro, mint, or basil for different flavor profiles.
- Make it Nut-Free – Swap peanut butter for tahini or sunflower seed butter if you’re allergic to peanuts.
- Spice It Up – If you love heat, add a drizzle of chili oil or a pinch of red pepper flakes.
- Crunch Factor – Top with crushed roasted peanuts or cashews for extra texture.
Serving Suggestions
- As a Side Dish – Pair it with grilled tofu, stir-fried veggies, or rice noodles.
- In Wraps or Sandwiches – Use it as a filling for lettuce wraps or pita pockets.
- At BBQs or Picnics – It’s refreshing and holds up well in warm weather.
- Light Lunch – Enjoy it on its own for a quick and healthy midday meal.
Storage Tips
- Refrigeration – Store leftovers in an airtight container for up to 2 days. The cucumbers will release water over time, so the salad is best enjoyed fresh.
- Make Ahead – Prep the dressing in advance and store it separately. Toss with cucumbers just before serving to keep the crunch.
Frequently Asked Questions (FAQs): Cucumber Peanut Butter Salad
1. Can I use other vegetables instead of cucumbers?
Absolutely! Zucchini, carrots, or bell peppers make great substitutes. You can even mix them with cucumbers for variety.
2. What type of peanut butter works best?
Smooth, unsweetened peanut butter blends most easily into the dressing. However, crunchy peanut butter adds extra texture if you like more bite.
3. Is this salad gluten-free?
Yes—if you use a gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free.
4. Can I make this salad oil-free?
Yes! Simply omit the sesame oil and replace it with a splash of water or extra rice vinegar for tang. The peanut butter will still provide creaminess.
5. How spicy is this salad?
It depends on the chilies you use. If you prefer mild, use just one chili or substitute with red bell pepper for color and sweetness without the heat.
6. Can I prepare the cucumbers in advance?
Yes, you can chop the cucumbers ahead of time and store them in the fridge. Just wait to mix with the dressing until right before serving.
7. Can I add noodles to make it a full meal?
Definitely! Cold rice noodles or soba noodles pair beautifully with the peanut butter dressing and cucumbers.
8. How long does the peanut butter dressing last?
Stored in an airtight jar in the refrigerator, the dressing lasts up to 5 days. Shake or stir before using.
9. Can I use lemon or lime instead of rice vinegar?
Yes, both lemon and lime juice make excellent substitutes for rice vinegar, adding a fresh citrusy tang.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Cucumber Peanut Butter Salad
Ingredients
For the salad:
- 1 kg (2.2lb) cucumber chopped into strips
- ⅓ cup fresh parsley chopped
- 2 fresh chilies finely chopped
- 2 tbsp sesame seeds toasted
For the dressing:
- 1 ½ tbsp peanut butter
- 1 ½ tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 1 tsp rice vinegar
- 2 cloves garlic minced
Instructions
- Chop cucumbers into thin strips and place in a large bowl.
- Add parsley, chilies, and sesame seeds.
- In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and garlic until smooth.
- Pour dressing over cucumbers and toss well.
- Serve immediately, garnished with extra sesame seeds if desired.
