Description
A crunchy, spicy plant-based salad made with fresh cucumber and a creamy peanut-lime dressing. Quick to make, full of flavor, and perfect as a side dish or light meal.
Ingredients
2 medium English cucumbers, thinly sliced
1/4 cup natural peanut butter (smooth)
1 tbsp soy sauce (or tamari)
2 tsp rice vinegar
1 clove garlic, minced
1 tbsp lime juice
1 tsp maple syrup
1 tsp chili garlic sauce (more to taste)
1/2 tsp toasted sesame oil (optional)
Crushed peanuts, for garnish
Fresh cilantro, for garnish
1/2 tsp salt (optional, for presalting cucumbers)
Instructions
1. Wash and slice cucumbers into thin rounds or half-moons.
2. (Optional) Toss cucumber slices with 1/2 tsp salt in a colander. Let sit for 10 minutes to draw out moisture, then pat dry.
3. In a bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, garlic, maple syrup, and chili sauce until smooth and creamy.
4. Toss the cucumber slices with the dressing until well coated.
5. Let sit 5–10 minutes for flavors to meld.
6. Garnish with chopped peanuts, cilantro, and a few drops of sesame oil before serving.
Notes
For extra crunch and color, try adding shredded carrots, sliced radishes, or edamame.
Great as a side dish with grilled tofu, rice bowls, or spring rolls.
Keeps well in the fridge for up to 3 days — for best texture, store the dressing separately and toss before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Fusion, Plant-Based
Nutrition
- Serving Size: About 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Spicy Peanut Cucumber Salad