Description
Cool, crisp cucumbers meet a creamy, spicy peanut dressing in this quick and irresistible Spicy Peanut Cucumber Salad. It’s the perfect balance of heat, crunch, and tang — ideal for summer picnics, cookouts, or easy weeknight dinners. Ready in just 10 minutes and bursting with flavor, it’s a fresh twist on classic peanut noodles — no cooking required!
Ingredients
For the Salad:
2 large English cucumbers, thinly sliced (or Persian cucumbers)
¼ cup roasted peanuts, roughly chopped
2 green onions, thinly sliced
Fresh cilantro or mint, chopped (optional, for garnish)
For the Spicy Peanut Dressing:
3 tablespoons creamy peanut butter
1 tablespoon soy sauce (or tamari for gluten-free)
1½ tablespoons lime juice, freshly squeezed
1 teaspoon chili-garlic paste (or sambal oelek)
1 teaspoon honey or maple syrup
1 garlic clove, grated or minced
1 tablespoon warm water (plus more as needed for consistency)
Optional Add-ins:
1 teaspoon toasted sesame oil
½ teaspoon rice vinegar
¼ teaspoon red pepper flakes or chili crisp
Julienned carrots or sliced bell peppers for color and crunch
Instructions
Prepare the cucumbers: Slice cucumbers into thin half-moons. If using standard cucumbers, peel and seed them first. Pat dry with a paper towel to remove extra moisture.
Make the dressing: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, chili-garlic paste, honey, and garlic. Slowly add warm water until smooth and pourable. Adjust to taste — more lime for tang, more chili for heat, or more honey for sweetness.
Toss the salad: In a large bowl, combine sliced cucumbers, green onions, and half the peanuts. Pour dressing over and toss gently to coat.
Garnish and serve: Transfer to a serving bowl, top with remaining peanuts, herbs, and optional chili crisp. Serve immediately or chill for 10–15 minutes before serving for extra crunch.
Notes
Make ahead: Store the dressing separately from the cucumbers. Toss just before serving for the best texture.
Storage: Keep leftovers in an airtight container for up to 2 days. Cucumbers will soften slightly but remain flavorful.
Vegan option: Use maple syrup instead of honey.
Nut-free option: Swap peanut butter for sunflower seed butter and add a dash of sesame oil.
Double the dressing: It’s fantastic on noodles, slaws, or grain bowls!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spicy peanut cucumber salad, cucumber salad with peanut dressing, summer side dish, no-cook recipe, quick summer salad
