Pin it I discovered this salad on a sweltering afternoon when my neighbor brought over a container of something that looked deceptively simple—just vegetables and a creamy dressing—but tasted like a complete revelation. The first spoonful hit all my senses at once: cool, crunchy, nutty, with that perfect balance of tangy and sweet that made me reach for another bite before I'd even swallowed. She laughed at my expression and admitted she'd been making it for years, keeping it to herself like a secret. Now I can't imagine summer without it, and it's become my go-to whenever I need something that feels special but doesn't require any real cooking.
I made this for a potluck once, nervous it would be too simple compared to everyone else's contributions, but it disappeared before the main course even came out. A friend actually asked for the recipe mid-bite, spoon in hand, which told me everything I needed to know. That moment shifted how I think about food—sometimes the most satisfying dishes are the ones that let each ingredient shine instead of trying to do too much.
Ingredients
- 2 large cucumbers, thinly sliced: The foundation of texture here; a mandoline makes quick work of this, but a sharp knife and a steady hand work just fine. Slice them thin enough that they soften slightly under the weight of the dressing without losing their snap.
- 1 medium carrot, julienned: Adds color and a subtle sweetness that plays beautifully against the savory dressing. Julienne thinly so they soften at the same rate as the cucumbers.
- 1/4 small red onion, thinly sliced: This seems like a small amount, but it's precisely enough to add sharpness without overwhelming the dish. Slice it thin so the bite mellows as it sits.
- 1/4 cup fresh cilantro leaves, roughly chopped: Don't skip this—cilantro is essential here, bringing herbaceous brightness that makes everything taste more alive. Use the leaves only, not the stems.
- 2 tablespoons roasted peanuts, chopped: Finished, not stirred into the dressing; they stay crunchier this way and give you something substantial to bite into. Unsalted works best so you control the salt balance.
- 1 tablespoon sesame seeds (optional): These add a toasted, nutty note that deepens the whole experience, but the salad is complete without them if you'd rather skip them.
- 1/4 cup creamy peanut butter: Use the natural kind if you can—it blends more smoothly and tastes truer. Room-temperature peanut butter whisks in easier than cold straight from the jar.
- 2 tablespoons soy sauce: This is your salt backbone; it's what makes the dressing taste intentional. Use regular or low-sodium depending on your preference, but the volume stays the same.
- 1 tablespoon rice vinegar: Rice vinegar's gentle acidity is crucial—it's less aggressive than other vinegars and won't flatten the other flavors. Don't substitute without tasting as you go.
- 1 tablespoon lime juice (freshly squeezed): Fresh lime juice makes a real difference; bottled tastes flat by comparison. If you don't have a lime, rice vinegar can carry more of the weight, but lime brings something irreplaceable.
- 1 tablespoon honey or maple syrup: This rounds out the sharp edges and creates balance. Maple syrup makes it naturally vegan and adds a subtle earthiness if that's your preference.
- 1 teaspoon toasted sesame oil: A little goes a long way; this is aromatic and potent, so measure it carefully. Toasted sesame oil has a deeper flavor than light sesame oil—use that specifically.
- 1 small garlic clove, finely minced: One clove is enough; more will overpower the delicate balance. Mince it as fine as you can manage or use a microplane so it distributes evenly.
- 1 teaspoon fresh ginger, grated: Ginger adds warmth and complexity; grate it on a microplane so you get the juice and fine particles rather than stringy pieces. Fresh is non-negotiable here.
- 1–2 tablespoons warm water (to thin, as needed): Peanut butter is thick, so you'll likely need all of this to reach a pourable consistency. Add it slowly and taste as you go.
- 1/2 teaspoon red pepper flakes or sriracha (optional, for heat): This is entirely about preference; it's optional because the salad is beautiful without heat, but it adds a welcome kick if you like things spicy.
Instructions
- Prep your vegetables into a waiting bowl:
- Slice the cucumbers thin, julienne the carrot, slice the red onion thin, and roughly chop the cilantro. Combine them in a large bowl—this is where you'll toss everything together later, so use something with enough room to move things around without spilling.
- Build the dressing while thinking about balance:
- Whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger in a medium bowl. The mixture will look thick and textured at first, then start to smooth as you whisk. Add warm water 1 tablespoon at a time, whisking between additions, until you have something that pours smoothly but still coats a spoon. Taste it—this is where you adjust heat with red pepper flakes or sriracha if you want it.
- Pour dressing over vegetables and toss gently:
- Pour the dressing over the cucumber mixture and toss everything with a light hand so nothing breaks. You want the vegetables to stay intact and crunchy, not compressed into mush. Make sure every piece gets coated with dressing.
- Finish with texture and serve immediately or chill:
- Sprinkle the chopped peanuts and sesame seeds over the top right before serving—this keeps them from softening in the dressing. The salad is best eaten fresh, but it's still good if chilled for up to 30 minutes, at which point the vegetables will have softened slightly and the flavors will have mingled further.
Pin it The moment I realized this salad was special wasn't when I tasted it, but when I watched someone take a second helping without asking, like they were making sure it was as good as they remembered from the first bite. That's when I stopped thinking of it as just a side dish and started seeing it as something that transforms a meal.
Flavor Building Blocks
Thai cuisine works on the principle of balancing four tastes: salty, sour, sweet, and spicy. This salad hits all of them—soy sauce for salt, lime and vinegar for sour, honey for sweet, and optional heat from the pepper flakes. The genius of the dressing is that no single flavor dominates; they all play together and make each other better. If you taste the dressing and something feels off, it's usually because one element is too quiet or too loud. A squeeze more lime, a touch more honey, or a whisper of extra soy sauce can shift the entire balance, so taste as you work.
Temperature and Texture Matters
The contrast between cool vegetables and creamy dressing is what makes this salad so satisfying, especially on hot days. If you serve it immediately after tossing, the vegetables stay snappy and full of water content, which keeps everything feeling light. Chilling it lets the flavors settle into the vegetables and creates a more cohesive dish, but the texture softens slightly as the salt in the dressing draws out moisture. Both approaches are valid depending on what you're in the mood for—I usually serve it right away in summer and chill it if I'm making it ahead for a picnic.
Ways to Make It Your Own
The foundation is solid enough that you can play with additions without breaking it. Some people add thinly sliced bell pepper or radish for extra crunch, others stir in a handful of cooked rice noodles to make it more of a main course, and I've seen it paired with everything from grilled chicken to baked tofu to cold shrimp. The beauty is that the dressing is forgiving and flavor-forward enough to work with whatever protein or vegetable variations feel right to you.
- For a heartier version, toss in cooked rice noodles or shredded cabbage to add substance without losing the character of the salad.
- If you have leftover dressing, it keeps in the fridge for three days and works beautifully drizzled over grains, roasted vegetables, or even as a dip.
- Make the dressing a day ahead so flavors have time to meld; just loosen it with water again before tossing.
Pin it This salad has become my answer to the question of what to bring when I'm not sure what people want to eat. It's light enough to not feel heavy, flavorful enough to feel intentional, and the kind of dish that makes people ask for the recipe. That's the highest compliment a food can get.
Recipe FAQs
- → What gives this salad its creamy texture?
The creamy texture comes from the smooth peanut butter blended with soy sauce, lime juice, and a bit of warm water to achieve the perfect consistency.
- → Can I make this salad vegan?
Yes, substitute honey with maple syrup for a vegan-friendly version without altering the flavor significantly.
- → How can I add some heat to the dressing?
Incorporate red pepper flakes or sriracha to the dressing for a subtle or more pronounced spicy kick.
- → What vegetables complement the cucumber in this salad?
Julienned carrot, thinly sliced red onion, and fresh cilantro leaves provide freshness and crunch to complement the cucumber.
- → Are there any common allergens in this salad?
Yes, it contains peanuts, soy from the soy sauce, and potentially sesame seeds if used, so be mindful of these allergens.