Save One muggy afternoon when I couldn't face turning on the stove, I threw together whatever looked crisp in the crisper drawer and ended up with this salad. The peanut dressing came from a jar of peanut butter I'd been meaning to use and a lime that was about to go soft. I tossed it all in a bowl, took one bite, and realized I'd accidentally made something I wanted to eat every single day that summer. It's become my go-to when the heat makes everything else feel like too much work.
I brought this to a potluck once without much expectation, and by the time I looked up, the bowl was nearly empty and three people were asking for the recipe. One friend told me she'd been making it every week since then, swapping in whatever vegetables she had around. That's when I realized this salad wasn't just easy, it was the kind of recipe that quietly works its way into your regular rotation without you even noticing.
Ingredients
- Cucumbers: Use the firmest ones you can find because they hold their shape and don't water out the dressing, and if you can grab English cucumbers, even better since the seeds are smaller.
- Carrot: Julienning them instead of grating keeps the texture distinct and adds little pops of sweetness that balance the tangy dressing.
- Red onion: A small amount goes a long way, and slicing it thin keeps the sharpness from overpowering everything else.
- Cilantro: Fresh cilantro wakes up the whole dish, but if you're one of those people who thinks it tastes like soap, basil or mint work surprisingly well.
- Roasted peanuts: They add the final crunch and a toasty depth, and chopping them means you get a little bit in every forkful.
- Sesame seeds: Optional, but they give a subtle nuttiness and make the whole thing look a little more put together.
- Peanut butter: Creamy is the way to go here because it blends smooth without any gritty bits, and natural peanut butter works fine as long as you stir it well first.
- Soy sauce: It brings that salty umami backbone, and if you need it gluten free, tamari is a perfect swap.
- Rice vinegar: The gentle acidity cuts through the richness without being too sharp or aggressive.
- Lime juice: Freshly squeezed is worth it because the brightness fades fast in bottled lime, and it ties all the Thai flavors together.
- Honey or maple syrup: Just enough sweetness to round out the tang and keep the dressing from tasting one note.
- Toasted sesame oil: A little goes a long way, and it adds a warm, nutty aroma that makes the whole salad smell incredible.
- Garlic and ginger: Finely minced and grated so they melt into the dressing and give it that punchy, aromatic kick.
- Warm water: It loosens the peanut butter into a silky, pourable consistency instead of a thick paste.
- Red pepper flakes or sriracha: If you like a little heat, this is where you add it, but it's completely optional and the salad is just as good without it.
Instructions
- Prep your vegetables:
- Slice the cucumbers as thin as you can manage without them falling apart, then toss them in a large bowl with the carrot, red onion, and cilantro. Everything should look bright and crisp, like it just came from the market.
- Whisk the dressing:
- In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger, whisking until it starts to come together. Add warm water a tablespoon at a time, whisking between each addition, until the dressing is smooth and drizzles easily off the whisk.
- Bring it all together:
- Pour the dressing over the vegetables and use your hands or tongs to toss everything gently but thoroughly, making sure every piece gets coated. You'll see the colors brighten as the dressing clings to the cucumbers and carrots.
- Finish with texture:
- Sprinkle the chopped peanuts and sesame seeds over the top, and give it one last gentle toss if you want them mixed in, or leave them on top for a prettier presentation. Serve right away, or let it chill in the fridge for up to 30 minutes if you want it extra cold and crisp.
Save There was an evening last spring when I made this salad to go with some leftover rice and realized I didn't need anything else on the plate. It was one of those meals that felt complete and satisfying without being heavy, and I remember sitting on my back step with the bowl in my lap, listening to the birds and thinking that sometimes the simplest things end up being the ones you come back to again and again.
How to Store and Make Ahead
You can prep the vegetables and keep them in an airtight container in the fridge for up to a day, and the dressing will hold for about three days in a jar, but don't combine them until you're ready to eat. If the dressing thickens up in the fridge, just whisk in a little more warm water to bring it back to life. Leftover dressed salad will keep for a few hours, but the cucumbers will soften and release water, so it's best enjoyed fresh.
Ways to Make It Your Own
I've added thinly sliced bell peppers when I had them, and the sweetness plays beautifully with the peanut dressing. Radishes bring a peppery bite and even more crunch, and if you want to make it a full meal, grilled chicken, crispy tofu, or seared shrimp on top turns it into something more substantial. Sometimes I'll toss in a handful of cooked rice noodles and call it lunch, and it works every time.
Serving Suggestions and Pairings
This salad shines as a side dish next to anything grilled or roasted, especially if the main is rich or savory. It's also great alongside spring rolls, fried rice, or a simple bowl of jasmine rice when you want something light and bright to balance the meal.
- Serve it with grilled pork skewers or lemongrass chicken for a full Thai inspired spread.
- Pack it in a jar for lunch and it'll stay crisp and flavorful until you're ready to eat.
- Double the dressing and use the extra as a dip for fresh vegetables or a sauce for noodles later in the week.
Save This salad has a way of making even the most ordinary Tuesday feel a little more special, and I hope it does the same for you. Keep it in your back pocket for the days when you need something fast, fresh, and impossibly satisfying.
Cooking Questions & Answers
- → What ingredients give this salad its distinctive flavor?
The creamy peanut butter, soy sauce, lime juice, honey, fresh garlic, and ginger combine to create the salad's tangy-sweet and savory Thai-inspired taste.
- → Can I make this salad vegan?
Yes, simply swap honey for maple syrup to keep the dressing plant-based without compromising flavor.
- → What adds crunch to the salad?
Thinly sliced cucumbers, julienned carrots, and chopped roasted peanuts provide crunch, with optional sesame seeds adding extra texture.
- → Is it necessary to chill the salad before serving?
Chilling for 30 minutes enhances crispness and allows flavors to meld, but it can also be served immediately for a fresher texture.
- → Can I adjust the spiciness in this dish?
Yes, adding red pepper flakes or sriracha to the dressing allows you to control the heat level to your preference.