Oh my gosh, you have to try this Thai cucumber salad with peanut dressing! I first fell in love with this refreshing dish during a sweltering afternoon in Bangkok, where a street vendor served it alongside grilled chicken. The crisp cucumbers, the creamy peanut dressing with just the right kick of lime and chili – it was absolute perfection on that hot day. Now it’s my go-to summer side dish that always disappears first at potlucks.
What makes this Thai cucumber salad truly special is how the cool, crunchy cucumbers play against that rich, slightly sweet peanut dressing. It’s the kind of dish that makes you close your eyes and say “mmm” with the first bite. And the best part? It comes together in about 15 minutes flat – no cooking required! Just chop, whisk, and toss. Even my kids, who usually turn up their noses at salads, beg for seconds of this one.
Why You’ll Love This Thai Cucumber Salad with Peanut Dressing
This salad has become my summer obsession, and here’s why it’ll be yours too:
- Lightning fast – I’m talking 15 minutes from fridge to table (perfect when you’re starving but don’t want to cook)
- Cool as a cucumber (literally) – that crisp crunch with the creamy peanut dressing is pure refreshment
- Vegetarian magic – it’s hearty enough to satisfy meat-eaters but keeps our veggie friends happy
- That dressing though – the sweet-salty peanut sauce makes ordinary veggies taste extraordinary
Ingredients for Thai Cucumber Salad with Peanut Dressing
Okay, let’s gather our goodies! Here’s everything you’ll need to make this flavor explosion happen. Trust me – every ingredient plays a special role in creating that perfect balance of cool, creamy, and crunchy:
- 2 large cucumbers (seedless are best, thinly sliced – I like them about 1/8-inch thick)
- 1/4 cup roasted peanuts (roughly chopped – the bigger pieces add amazing texture)
- 2 tbsp fresh cilantro (chopped – stems and all for maximum flavor)
- 1 small red onion (thinly sliced – soak in ice water for 5 minutes if you want to tame the bite)
- 1 red chili (finely chopped – optional but adds such a nice kick!)
- 2 tbsp lime juice (fresh squeezed makes all the difference – about 1 large lime)
- 1 tbsp soy sauce (I use low-sodium but regular works too)
- 1 tbsp honey (or maple syrup for vegan version)
- 2 tbsp smooth peanut butter (the creamy kind blends into dreamy dressing)
- 1 clove garlic (minced – don’t skip this flavor powerhouse!)
- 1 tsp sesame oil (that nutty aroma is everything)
- 1 tbsp water (just in case the dressing needs thinning)
See? Simple ingredients that come together into something magical. Now let’s make some salad magic happen!
How to Make Thai Cucumber Salad with Peanut Dressing
Alright, let’s get mixing! This salad comes together so easily, but there are a few tricks I’ve learned over the years to make it absolutely perfect every time. Follow these steps, and you’ll have a bowl of crunchy, creamy goodness in no time.
Preparing the Peanut Dressing
First, grab a small bowl and let’s make that dreamy peanut dressing. I like to whisk together the lime juice, soy sauce, and honey first – this helps the honey dissolve evenly. Then add your peanut butter, minced garlic, and sesame oil. Now here’s my secret: whisk like your life depends on it! You want that dressing smooth as silk, with no peanut butter lumps. If it’s too thick (it should drizzle nicely), add water a teaspoon at a time until it’s just right. Taste it – that sweet-salty-tangy combo should make your taste buds dance!
Assembling the Thai Cucumber Salad
Now for the fun part! In your biggest mixing bowl, combine the sliced cucumbers, red onion, and chili if you’re using it. Pour that glorious peanut dressing over everything and use two big spoons to toss gently – you want every piece coated but not smashed. Here’s the key: wait to add the peanuts and cilantro until right before serving. This keeps the peanuts crunchy and the cilantro bright green. If you can resist eating it immediately, pop it in the fridge for 30 minutes – the flavors get even better as they mingle!
Expert Tips for Perfect Thai Cucumber Salad with Peanut Dressing
After making this salad more times than I can count, here are my can’t-live-without tips for Thai cucumber salad perfection:
- Chill those cukes – I always refrigerate my cucumbers for at least an hour before slicing. Ice-cold cucumbers make the salad extra refreshing!
- Spice to your life – Start with half the chili, then taste. My husband likes it fiery, but I usually keep it mild for the kids.
- Store it smart – Keep dressing separate if making ahead. Tossed salad gets watery after a day in the fridge.
- Nut-free option – For allergies, sunflower seed butter works surprisingly well in the dressing.
Serving Suggestions for Thai Cucumber Salad with Peanut Dressing
This salad is crazy versatile! My favorite way? Piled next to grilled chicken or shrimp – the cool crunch cuts through the smoky char perfectly. For weeknight dinners, I’ll toss it over jasmine rice with extra peanuts for a quick bowl meal. When entertaining, I serve it in little lettuce cups as a refreshing appetizer that always disappears fast. Pro tip: Use a wide, shallow bowl to show off all those gorgeous colors and textures!
Storage and Make-Ahead Tips
Here’s the deal with leftovers (if you even have any!): This Thai cucumber salad keeps best when you store the veggies and dressing separately. The undressed cucumber mix stays crisp for about 3 days in the fridge – just toss with dressing when ready to eat. Already dressed? It’ll last 2 days max before getting watery. If the peanut dressing separates, a quick whisk brings it right back to creamy perfection. For parties, I prep everything the morning of and assemble last-minute for that perfect crunch!
Thai Cucumber Salad with Peanut Dressing Variations
Oh, the fun you can have with this recipe! Here are my favorite twists when I want to mix things up:
- Tropical vibes – Toss in diced ripe mango for a sweet contrast that makes the salad feel extra special
- Nutty alternatives – Swap peanut butter for almond butter when I’m feeling fancy (the flavor’s slightly milder but just as delicious)
- Vegan magic – Use maple syrup instead of honey and tamari instead of soy sauce for my plant-based friends
The best part? These variations keep the soul of the dish while letting your creativity shine! If you enjoy these flavor profiles, you might also love our Thai Chicken Peanut Noodle Stir Fry.
Nutritional Information for Thai Cucumber Salad with Peanut Dressing
Okay, let’s talk numbers – but remember these are estimates since ingredients can vary. Per generous 1-cup serving, you’re looking at about 120 calories of pure deliciousness! The peanut dressing packs in 4g of plant-based protein to keep you satisfied. With just 8g of natural sugars (mostly from the honey and cucumbers) and 2g of fiber, this salad feels indulgent but stays light. The best part? Zero cholesterol and only 7g of healthy fats per serving. Not bad for something that tastes this good!
Frequently Asked Questions
I get asked about this Thai cucumber salad all the time – here are the answers to the questions that pop up most often:
Can I make this salad ahead?
Absolutely! Keep the dressing separate until serving time, and the sliced veggies will stay crisp for 3 days in the fridge. Just toss everything together when you’re ready to eat – those peanuts will keep their perfect crunch!
What if I’m allergic to peanuts?
No worries! I’ve had great results with sunflower seed butter – it gives a similar creamy texture. Almond butter works too, though the flavor is slightly different. Just avoid the natural drippy kinds – you want something spreadable.
How can I cut the sodium?
Easy! Use low-sodium soy sauce (or tamari), and you can even reduce it to 2 teaspoons. The lime and honey bring so much flavor, you won’t miss the salt.
Can I make this vegan?
Totally! Swap honey for maple syrup, and you’re good to go. I’ve served this to vegan friends who raved about it. Just double-check your soy sauce is vegan too.
Best cucumber to use?
English or Persian cucumbers are my top picks – their thin skins and tiny seeds mean no peeling or seeding required. If you use regular cukes, just scrape out the big seeds first.
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