When you think of salad, peanut butter probably isn’t the first ingredient that comes to mind. But let me tell you—this Peanut Butter Cucumber Salad is a game changer. It’s crunchy, creamy, and has that perfect balance of tang, spice, and nuttiness that keeps you going back for “just one more bite.”
This recipe takes the humble cucumber and dresses it up with an Asian-inspired cucumber salad twist. With creamy peanut butter, garlic, vinegar, sesame, and a gentle kick of sriracha and gochugaru, it’s anything but boring. Plus, it comes together in just 5 minutes—no stove, no fuss, no reason to grab a bag of chips instead.
If you’ve been looking for a refreshing salad that feels both light and satisfying, this is it. Whether you serve it as a quick lunch, a side dish, or even a midnight snack (been there, no regrets), this bowl of crunchy-creamy goodness has your back.
Why You’ll Love This Peanut Butter Cucumber Salad
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5-minute prep: No cooking, no chopping marathon.
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Flavor explosion: Creamy peanut butter meets tangy vinegar, spicy chili, and nutty sesame.
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Healthy but fun: Packed with veggies and protein-rich peanuts.
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Versatile: Works as a snack, side dish, or light meal.
Ingredients You’ll Need
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1 tbsp (16 g) creamy peanut butter
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2–3 tbsp (20–30 g) crushed dry roasted peanuts
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2 garlic cloves, minced
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3 tbsp (45 ml) rice vinegar
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2 tbsp (30 ml) liquid aminos (or soy sauce alternative)
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1 tsp (5 ml) sriracha
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2 tsp (10 ml) toasted sesame oil
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1 tsp (5 ml) agave nectar
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2 tsp (6 g) Korean pepper flakes (gochugaru)
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1 tbsp (10 g) white sesame seeds
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1 tbsp (4 g) cilantro, minced
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1 English cucumber, thinly sliced
Step-by-Step Directions
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Make the Dressing: In a large mixing bowl, whisk together peanut butter, garlic, crushed peanuts, rice vinegar, liquid aminos, sriracha, sesame oil, agave nectar, gochugaru, sesame seeds, and cilantro until smooth.
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Add the Cucumber: Toss in the thinly sliced cucumber and gently mix until coated in the creamy peanut butter dressing.
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Serve: Transfer to a serving dish, sprinkle with extra peanuts and sesame seeds, and enjoy immediately for the best crunch.
Tips for the Best Creamy Cucumber Recipe
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Slice thinly: A mandoline works wonders for even, delicate cucumber slices.
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Chill your cucumber: Cold cucumbers = extra refreshing salad.
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Adjust the spice: More sriracha for heat lovers, less if you prefer mild.
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Go extra crunchy: Add shredded carrots or bell peppers if you want more texture.
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Meal prep tip: Whisk the dressing ahead of time and store it in the fridge. Toss with cucumber just before serving to avoid sogginess.
A Little Kitchen Story
The first time I made this salad, my husband looked at me like I had lost it. “Peanut butter… and cucumbers?” he asked with one eyebrow raised. But after one bite, he was hooked. He even asked for seconds, which is saying something because this man usually thinks salad is just a prelude to steak.
Now it’s become my go-to when I need something light yet filling. My kids love it too—though they call it “the crunchy peanut salad.” Honestly, I can’t blame them. Between the fresh cucumber snap and that creamy peanut sauce, it feels more like a treat than a vegetable dish.
What to Serve with Peanut Butter Cucumber Salad
This salad is versatile enough to shine on its own, but it pairs beautifully with all sorts of dishes:
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Asian-inspired mains: Try alongside stir-fried noodles, teriyaki chicken, or tofu rice bowls.
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Grilled favorites: Works as a refreshing side for BBQ chicken, shrimp skewers, or steak.
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Light lunches: Toss it into a wrap with grilled veggies or chicken.
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Picnic plate: Serve next to fruit, crackers, and cheese for a snacky meal.
It’s the kind of dish that balances heavier foods with cool, crunchy brightness.
How to Store Leftovers
This salad is best enjoyed fresh since cucumbers release water over time. But if you do have leftovers:
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Fridge: Store in an airtight container for up to 1 day. Expect softer cucumbers but still great flavor.
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Make ahead hack: Mix the dressing separately and store in the fridge for up to 3 days. Slice cucumbers fresh and toss right before serving.
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Refreshing trick: If cucumbers get too watery, drain excess liquid and add a fresh sprinkle of peanuts before serving.
FAQs About Peanut Butter Cucumber Salad
Can I use chunky peanut butter?
Yes! It adds even more crunch, but creamy blends more smoothly.
Can I substitute the rice vinegar?
Apple cider vinegar or lime juice works in a pinch.
Is this salad spicy?
It has a mild kick from sriracha and gochugaru, but you can easily tone it down.
Can I make this vegan?
It already is! Just check your peanut butter and sriracha labels to be sure.
What cucumbers work best?
English cucumbers are ideal for their thin skin and crisp texture. Persian cucumbers also work beautifully.
Wrapping It Up
This Peanut Butter Cucumber Salad is proof that sometimes the most unexpected combos are the most delicious. It’s quick, it’s flavorful, and it’s the kind of dish you’ll crave again and again. Whether you’re making it as a side for dinner, a refreshing snack, or a light lunch, this creamy cucumber recipe will hit the spot.
Next time you reach for peanut butter, don’t just think sandwiches—think salad. Your taste buds (and maybe even a skeptical family member or two) will thank you.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Peanut Butter Cucumber Salad
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This Peanut Butter Cucumber Salad is creamy, crunchy, and bursting with Asian-inspired flavor. A quick 5-minute recipe, it pairs crisp cucumbers with a tangy-spicy peanut butter dressing for a refreshing side or light meal. Perfect for busy days, picnics, or when you need a satisfying snack without the fuss.
Ingredients
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1 tbsp (16 g) creamy peanut butter
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2–3 tbsp (20–30 g) crushed dry roasted peanuts
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2 garlic cloves, minced
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3 tbsp (45 ml) rice vinegar
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2 tbsp (30 ml) liquid aminos (or soy sauce)
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1 tsp (5 ml) sriracha
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2 tsp (10 ml) toasted sesame oil
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1 tsp (5 ml) agave nectar
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2 tsp (6 g) Korean pepper flakes (gochugaru)
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1 tbsp (10 g) white sesame seeds
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1 tbsp (4 g) cilantro, minced
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1 English cucumber, thinly sliced
Instructions
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In a bowl, whisk peanut butter, garlic, crushed peanuts, vinegar, liquid aminos, sriracha, sesame oil, agave, gochugaru, sesame seeds, and cilantro until smooth.
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Add sliced cucumber and toss gently to coat.
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Transfer to serving dish, garnish with extra peanuts or sesame seeds, and serve immediately.
Notes
Use chilled cucumbers for extra crispness.
Adjust spice with more or less sriracha and gochugaru.
For more crunch, add shredded carrots or bell peppers.
Best eaten fresh—combine dressing and cucumbers just before serving.
Substitute rice vinegar with apple cider vinegar or lime juice if needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salads / Sides
- Method: No-Cook
- Cuisine: Asian-inspired