Cucumber Salad With Peanut Sauce — Quick & Flavorful

Cucumber Salad With Peanut Sauce is a crisp, spicy, and downright addictive side that balances cool cucumber crunch with a creamy, savory peanut dressing and a punch of chili heat. Ready in under an hour (mostly waiting time), this dish brightens weeknight dinners, picnic spreads, and potluck tables.

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Introduction — meet your new go-to salad

Want something light but full of personality? This Cucumber Salad With Peanut Sauce layers thin cucumber slices with toasted peanuts and a punchy dressing made from peanut butter, soy, rice vinegar, and a little honey. It plays nicely with grilled meats, rice bowls, or as an everyday snack. Salting the cucumbers first removes excess water so your sauce stays thick and flavorful — trust me, it makes a huge difference.

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What makes this Cucumber Salad With Peanut Sauce recipe so irresistible?

Crunch + creaminess + heat = food magic. The cucumbers give a cool, juicy contrast to the rich and slightly spicy peanut sauce. Toasted peanuts add texture and that toasty nuttiness you crave. The soy and rice vinegar bring savory umami and bright acidity. Want a salad that’s refreshing yet bold? This one checks every box.

Bold tip: Always salt and drain the cucumbers — it prevents a watery salad and concentrates the cucumber flavor.

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Ingredients — with quick notes

• 2 large English cucumbers, sliced (about 1/3-inch) — crisp and hydrating.
• 1/2 tsp salt — helps draw out moisture.
• 1/2 cup chopped peanuts, toasted — for crunch; toasting deepens the flavor.
• 2 tbsp low-sodium soy sauce — adds savory depth.
• 2 tbsp rice vinegar — bright acid to balance the peanuts.
• 2 tbsp peanut butter (smooth or crunchy) — creamy backbone of the dressing.
• 1 tbsp honey — balances salty and spicy.
• 2 cloves garlic, minced — aromatics for punch.
• 1 tsp dried red chili flakes — adjust for heat.
• 1/4 tsp ground black pepper — fresh bite.
• 2 tbsp chopped fresh parsley — fresh herb note (swap for cilantro or Thai basil if you like).

You can easily riff with these components — swap parsley for cilantro and you’ll drift into sesame-and-herb territory.

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Quick & simple method

1. Salt and drain the cucumbers. Toss cucumber slices with salt, place in a colander, and let drain for about an hour. This removes excess water so the dressing doesn’t dilute.
2. Toast the peanuts. Warm a dry skillet and toast peanuts until fragrant and golden — about 3–5 minutes. Let cool.
3. Whisk the dressing. Combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper; whisk until smooth. If it’s too thick, add a splash of water.
4. Assemble. Toss drained cucumbers with toasted peanuts, chopped parsley, and the peanut sauce. Mix well.
5. Serve. Best at room temperature. If making ahead, refrigerate up to 8 hours; bring to room temp and toss before serving.

Bold tip: Whisk the dressing until silky smooth — it clings to each cucumber slice and tastes luxurious.

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The story behind the salad

This recipe lives in the sweet spot between Asian-inspired salads and classic picnic fare. I first mixed these flavors when I wanted a cucumber side that could hold its own next to smoky grilled meat — something bright to cut through the char. The peanut butter gave me the creamy mouthfeel I wanted without using dairy, and toasting the peanuts gave the whole salad a warm nuttiness that kept people asking for more. Pretty soon it went from “side idea” to a regular on the rotation.

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Pro tips for the best result

• Salt and drain the cucumbers — repeated because it really matters. Wet cucumbers dilute the sauce fast.
• Toast your peanuts for extra aroma — don’t skip this.
• Adjust heat last. Add chili flakes gradually; you can always add more if you want a kick.
• Use fresh garlic for a cleaner, brighter bite — garlic powder won’t deliver the same punch.
• Make the dressing slightly thicker than you think you need — cucumbers release water that loosens the sauce.
  Bold tip: If the dressing splits or seems thick, whisk in warm water a teaspoon at a time until it emulsifies.

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Variations to try

Want to experiment? Here are tasty directions to remix the base:

• Sesame Peanut Cucumber Salad: Add 1 tsp toasted sesame oil and sprinkle sesame seeds — you’ve turned it into a Sesame Peanut Cucumber Salad.
• Spicy Peanut Dressing Recipe (amped): Replace some honey with sriracha or add fresh red chili for a bolder heat. (See Spicy Peanut Sauce Recipe below.)
• Peanut Cucumber Salad with Noodles: Toss the cucumbers and sauce with chilled rice noodles for a Cucumber Noodles Recipes spin.
• Protein boost: Add shredded chicken, tofu, or edamame to make it a light main.
• Nut swap: If peanuts aren’t an option, use toasted cashews or sunflower seeds — still crunchy, still delicious.

Be playful — these flavors handle experimentation well.

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The dressing — quick breakdown

This dressing doubles as a dip or sauce for other dishes. Think of it as a Spicy Peanut Dressing Recipe that works on salads, bowls, and cold sandwiches. It brings creamy texture (from peanut butter), umami (from soy), sweetness (from honey), and acid (from rice vinegar) into one bowl. Keep some in the fridge — it’ll transform plain veg into something special.

Bold tip: Warm the peanut butter slightly before whisking; it blends more smoothly with the soy and vinegar.

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Best way to serve (presentation & pairings)

Serve this cucumber salad at room temperature for the best flavor and texture. Pair it with:

• Grilled chicken or pork — the acid cuts through fatty meat.
• Steamed rice or rice bowls — spoon it over for a crunchy counterpoint.
• Spring rolls or dumplings — use leftover dressing as dipping sauce.
• Noodle bowls — use the salad as a crunchy topping (see Cucumber Noodles Recipes).

For a picnic, pack the cucumbers and dressing separately and toss just before serving to keep everything crunchy.

Bold tip: Garnish with extra toasted peanuts and a squeeze of lime for brightness.

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Quick tips for storage & leftovers

• Short-term: Keep the salad in an airtight container in the refrigerator up to 8 hours. Toss before serving.
• Separate for longevity: Store cucumbers and dressing separately (fridge) for up to 24 hours; combine when you’re ready to eat.
• Avoid sogginess: Do not let the cucumber sit in the sauce all day — it will soften. Salted-and-drained cucumbers help extend crispness.
  Bold tip: If the salad gets watery, drain and refresh with a little extra peanut butter and vinegar.

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FAQ — quick answers

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Recipe (concise)

• Prep: 15 minutes + 1 hour draining
• Serves: About 8–10 as a side
• Calories: ~81 kcal per serving (estimate)

Steps: Salt cucumbers, drain 1 hour. Toast 1/2 cup peanuts. Whisk 2 tbsp soy, 2 tbsp rice vinegar, 2 tbsp peanut butter, 1 tbsp honey, 2 minced garlic cloves, 1 tsp chili flakes, 1/4 tsp black pepper. Toss drained cucumbers with sauce, peanuts, and 2 tbsp parsley. Serve at room temp.

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Final thoughts — why this belongs in your recipe box

This salad sits at the intersection of refreshing and satisfying. It uses simple pantry staples to make something layered and memorable. It’s perfect for summer, but honestly I eat it year-round. Want a side that feels fresh, tastes complex, and arrives in minutes? This is the one.

And hey — if you love noodley bowls or crave that addictive sesame-peanut flavor, try a Cucumber Noodles Recipes version using spiralized cukes. Or if you want a nutty, herby twist, aim for the Sesame Peanut Cucumber Salad route. Either way, this salad proves humble cucumbers can carry bold flavors.

FYI: make a double batch of dressing — it transforms rice, grilled veg, and even sandwiches. IMO, that’s a win.

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