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
1 tbsp (16 g) creamy peanut butter
2–3 tbsp (20–30 g) crushed dry roasted peanuts
2 garlic cloves, minced
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) liquid aminos (or soy sauce)
1 tsp (5 ml) sriracha
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) agave nectar
2 tsp (6 g) Korean pepper flakes (gochugaru)
1 tbsp (10 g) white sesame seeds
1 tbsp (4 g) cilantro, minced
1 English cucumber, thinly sliced
Instructions
In a bowl, whisk peanut butter, garlic, crushed peanuts, vinegar, liquid aminos, sriracha, sesame oil, agave, gochugaru, sesame seeds, and cilantro until smooth.
Add sliced cucumber and toss gently to coat.
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