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Thai Cucumber Salad with Peanut Dressing

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A light and refreshing Thai-inspired cucumber salad tossed in a creamy, tangy peanut dressing—perfect as a side dish or a standalone lunch with bold, satisfying flavors.

Ingredients

  • 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

Instructions

  1. In a large bowl, combine the cucumber, cherry tomatoes, red bell pepper, red onion, and cilantro. Toss to mix evenly.
  2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic until smooth. Add water gradually to reach desired consistency.
  3. Pour the dressing over the vegetables and toss until well coated.
  4. Let the salad sit for 10–15 minutes to allow flavors to meld.
  5. Top with chopped peanuts just before serving for added crunch.

Notes

  • Add sriracha or jalapeños for a spicy kick.
  • Use sunflower butter and seeds for a nut-free version.
  • Add shredded carrots or radishes for extra crunch and color.
  • Keep peanuts separate until serving to retain crunch.
  • Do not freeze; best enjoyed fresh or within 2 days.

Nutrition

Find it online: https://recipesbyliza.com/thai-cucumber-salad-with-peanut-dressing/