Name: Cucumber Peanut Butter Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 1 kg cucumber, chopped into strips; 1/3 cup fresh parsley, finely chopped; 2 fresh chilies, finely chopped; 2 tablespoons sesame seeds; 1 1/2 tablespoons peanut butter; 1 1/2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon maple syrup; 2 cloves garlic, minced

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I love making this Cucumber Peanut Butter Salad when I want something refreshing but still satisfying. The crisp cucumber strips pair beautifully with a creamy, savory peanut butter dressing that has just the right balance of tang, sweetness, and gentle heat. It’s the kind of dish I turn to on warm days, busy evenings, or whenever I feel like eating something light that doesn’t sacrifice flavor. Cucumber Peanut Butter Salad

Why You’ll Love This Recipe

I enjoy this recipe because it brings together contrasting textures and bold flavors in such a simple way. The cucumbers stay crunchy and hydrating, while the peanut butter dressing adds richness and depth. I also appreciate how quick it is to prepare, making it perfect for days when I don’t want to spend much time in the kitchen. It fits easily into a vegan lifestyle and can be adjusted to suit different spice levels and preferences.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the salad
1 kg cucumber, chopped into strips
1/3 cup fresh parsley, finely chopped
2 fresh chilies, finely chopped
2 tablespoons sesame seeds

For the dressing
1 1/2 tablespoons peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon maple syrup
2 cloves garlic, minced

Directions

I start by chopping the cucumbers into thin strips and placing them in a large bowl. Next, I add the chopped parsley, fresh chilies, and sesame seeds, tossing lightly so everything is evenly distributed. In a separate bowl, I whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic until the dressing is smooth and creamy. I pour the dressing over the cucumber mixture and gently toss until every piece is coated. I like serving it right away while the cucumbers are at their crunchiest.

Servings And Timing

This recipe makes about 4 servings. I usually need around 15 minutes total, including prep and mixing, which makes it ideal for a quick lunch or an easy side dish.

Variations

I often change this salad depending on what I have on hand. Sometimes I add chickpeas, tofu, or edamame to make it more filling. I like swapping parsley for cilantro or mint when I want a different herbal note. If I need a nut-free option, I use tahini or sunflower seed butter instead of peanut butter. For extra heat, I add chili oil or red pepper flakes, and for more crunch, I sprinkle crushed peanuts or cashews on top.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to two days. I’ve noticed the cucumbers release water over time, so the salad is best enjoyed fresh. When I plan ahead, I keep the dressing separate and mix it with the cucumbers just before serving to maintain the best texture. This dish doesn’t need reheating and is meant to be enjoyed cold.

FAQs

Can I use other vegetables instead of cucumbers?

I sometimes replace part of the cucumber with zucchini, carrots, or bell peppers, or mix them together for extra color and variety.

What type of peanut butter works best?

I prefer smooth, unsweetened peanut butter because it blends easily into the dressing, but crunchy peanut butter works well if I want more texture.

Is this salad gluten-free?

I make it gluten-free by using gluten-free soy sauce or tamari, since the rest of the ingredients are naturally gluten-free.

Can I make this salad oil-free?

I skip the sesame oil and add a little water or extra rice vinegar when I want an oil-free version. The peanut butter still keeps the dressing creamy.

How spicy is this salad?

The heat depends on the chilies I use. When I want it mild, I use less chili or replace it with sweet red pepper.

Conclusion

This Cucumber Peanut Butter Salad is one of my favorite go-to recipes when I want something quick, fresh, and full of flavor. It’s easy to customize, nourishing, and works just as well as a light meal or a side dish. I keep coming back to it because it proves that simple ingredients can come together to create something truly satisfying.