Thai Cucumber Salad with Peanut Dressing

This Thai Cucumber Salad with Peanut Dressing is one of my favorite ways to enjoy fresh, crunchy vegetables with a burst of bold, nutty flavor. It’s light, refreshing, and perfect as a side dish or even a standalone lunch. The creamy peanut dressing ties everything together with the perfect mix of tang, sweetness, and umami.

Why You’ll Love This Recipe

I love this salad because it’s quick to make, colorful, and packed with texture. The crisp cucumbers and bell peppers contrast beautifully with the creamy, rich dressing. I also like that it’s easy to adjust depending on what I have in the fridge. Whether I’m serving it with grilled chicken, tofu, or just on its own, it always feels satisfying and balanced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

For the peanut dressing:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or sugar substitute
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1–2 tablespoons water (to thin, if needed)

Directions

1. In a large bowl, I combine the sliced cucumber, cherry tomatoes, red bell pepper, red onion, and cilantro. I toss everything gently so it’s evenly mixed.
2. In a small bowl, I whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, and garlic until smooth. If the dressing feels too thick, I add water a little at a time until it’s pourable.
3. I pour the dressing over the vegetables and toss again to coat everything evenly.
4. I let the salad sit for 10–15 minutes so the flavors can meld together.
5. Just before serving, I sprinkle the chopped peanuts on top for a satisfying crunch.

Servings and timing

This recipe makes 4 servings. It takes me about 10 minutes to prep and another 10–15 minutes of resting time, so it’s ready in under 30 minutes.

Variations

When I want a spicier version, I stir in some sriracha or a few slices of fresh jalapeño into the dressing. For a nut-free option, I replace the peanuts with roasted sunflower seeds and use sunflower butter in place of peanut butter. I’ve also added shredded carrots or thinly sliced radishes for more crunch and color.

storage/reheating

This salad is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I keep the peanuts separate and add them right before serving to keep them from getting soft. I don’t recommend freezing it since the veggies lose their crispness.

FAQs

Can I make this salad ahead of time?

Yes, I prep the veggies and make the dressing in advance. I usually combine them just before serving to keep everything crisp and fresh.

Is this salad vegan?

It’s easy to make vegan—just use maple syrup or agave instead of honey in the dressing.

Can I use almond butter instead of peanut butter?

Yes, I can swap in almond butter or even cashew butter for a slightly different flavor profile. It still works beautifully.

What kind of cucumber works best?

I like using English or Persian cucumbers because they’re less watery and have thinner skins, so I don’t need to peel them.

How do I keep the salad from getting watery?

I sometimes salt the cucumbers lightly and let them sit for a few minutes before mixing the salad. This draws out excess moisture and helps the dressing cling better.

Conclusion

This Thai Cucumber Salad with Peanut Dressing is one of those dishes I turn to when I want something quick, healthy, and full of flavor. It’s light yet satisfying, and the peanut dressing really takes it to the next level. Whether I’m bringing it to a potluck or making it for myself on a hot day, it always hits the spot.

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