Name: Refreshing Cucumber Salad with Spicy Peanut Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 2 large cucumbers, thinly sliced; 1/4 red onion, thinly sliced; 1/4 cup chopped fresh cilantro; 1 tablespoon toasted sesame seeds; 1/4 cup creamy peanut butter; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon lime juice; 1 tablespoon honey or maple syrup; 1–2 teaspoons sriracha (adjust to taste); 1 clove garlic, minced; 2–3 tablespoons warm water (to thin, as needed)

Why You’ll Love This Recipe

I love this salad for its incredible balance—cool cucumbers, a touch of red onion for bite, and a rich, tangy, and spicy peanut dressing that clings to every slice. It’s quick to make, requires no cooking, and always feels like a flavorful upgrade to traditional cucumber salads. Plus, it’s easily made vegan and gluten-free depending on the ingredients I use.

Ingredients

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

For the Salad:
2 large cucumbers, thinly sliced
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 tablespoon toasted sesame seeds

For the Spicy Peanut Dressing:
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1–2 teaspoons sriracha (adjust to taste)
1 clove garlic, minced
2–3 tablespoons warm water (to thin, as needed)

Directions

I start by slicing the cucumbers and red onion as thinly as I can, then toss them in a large bowl with chopped cilantro.
In a smaller bowl, I whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, and garlic until smooth.
I add warm water one tablespoon at a time to loosen the dressing until it’s creamy but pourable.
I pour the dressing over the cucumber mixture and toss gently until everything is coated evenly.
Before serving, I sprinkle the top with toasted sesame seeds and pop it in the fridge for about 10–15 minutes to let the flavors meld and chill.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 180 kcal per serving

Variations

I sometimes add shredded carrots or thinly sliced bell peppers for extra crunch and color.
For a heartier version, I mix in rice noodles or shredded cooked chicken.
If I want a completely vegan version, I use maple syrup instead of honey and tamari instead of soy sauce.
Chopped peanuts on top add even more texture and nutty flavor.
When I need it milder, I reduce the sriracha or replace it with a milder chili paste.

Storage/Reheating

This salad is best eaten fresh, but I store leftovers in an airtight container in the fridge for up to 1 day. After that, the cucumbers start to release too much water and lose their crispness. I don’t recommend freezing it, and there’s no need to reheat—it’s meant to be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

I usually prep the components ahead of time but combine the dressing and veggies just before serving to keep everything crisp.

What type of cucumber works best?

I prefer English cucumbers or Persian cucumbers since they have thinner skins and fewer seeds, which keep the salad from getting too watery.

Can I substitute the peanut butter?

Yes, I’ve used almond butter or sunflower seed butter for allergy-friendly versions, and they work well with slight flavor differences.

How spicy is the dressing?

It depends on how much sriracha I use. I start with one teaspoon and add more if I want it hotter.

Is this salad gluten-free?

It can be. I make sure to use gluten-free soy sauce or tamari to keep it gluten-free.

Conclusion

This Refreshing Cucumber Salad with Spicy Peanut Dressing is my go-to when I want something light, bold, and quick. It’s perfect for hot days, busy lunches, or adding a vibrant side to dinner. The mix of creamy, spicy, and crunchy makes every bite exciting, and it’s one of those dishes I keep coming back to all season long.