Save to Pinterest I stumbled onto this salad on a humid afternoon when my Thai neighbor brought over a container of something magical. She'd made it for a potluck, and I watched people return to the table twice just for another scoop. The combination of cool, snappy cucumbers against that creamy, tangy peanut sauce felt like something I needed to recreate immediately. That evening, I stood in my kitchen trying to reverse-engineer those flavors, and what emerged was this fresh, vibrant dish that somehow tastes even better the second day.
I made this for a dinner party last summer when my friend mentioned she'd been craving something fresh but was tired of heavy salads. I'd tripled the batch figuring some would go to waste, but the bowl came back empty. Now whenever someone asks for a recipe that feels fancy but doesn't stress you out, this is what I hand them.
Ingredients
- 2 large cucumbers, thinly sliced: English cucumbers work beautifully here because they're less watery, but regular ones work fine—just salt them lightly and let them sit for a few minutes, then pat dry if they release too much liquid.
- 1 medium carrot, julienned: The sweetness balances the savory dressing perfectly; don't skip this even if you think you're not a carrot person.
- 1/4 small red onion, thinly sliced: Keeps its bite and adds a peppery note that anchors the whole dish.
- 1/4 cup fresh cilantro leaves, roughly chopped: If you're cilantro-averse, swap it for fresh mint or basil and the salad shifts into its own beautiful direction.
- 2 tablespoons roasted peanuts, chopped: Roasted, unsalted ones taste fresher than the heavily salted variety, and you can control the final salt level of the whole dish.
- 1 tablespoon sesame seeds (optional): These add an unexpected nuttiness and slight crunch that feels more intentional than you'd think.
- 1/4 cup creamy peanut butter: Not the natural kind with separated oil—the regular creamy stuff emulsifies into the dressing without getting grainy.
- 2 tablespoons soy sauce: This is your salt, your umami backbone; don't skimp on it.
- 1 tablespoon rice vinegar: Gentler and slightly sweeter than white vinegar, it plays nice with the honey without overpowering.
- 1 tablespoon lime juice (freshly squeezed): Bottled tastes flat and one-dimensional by comparison; fresh lime is where the brightness comes from.
- 1 tablespoon honey or maple syrup: Honey feels more Thai to me, but maple syrup works beautifully if you're keeping it vegan.
- 1 teaspoon toasted sesame oil: A little goes a long way—this is the secret weapon that makes people ask what that subtle, nutty undertone is.
- 1 small garlic clove, finely minced: One clove is plenty; garlic in dressings has a way of amplifying as it sits, so err toward less.
- 1 teaspoon fresh ginger, grated: That sharp, warming quality cuts through the richness and keeps the salad from feeling heavy.
- 1–2 tablespoons warm water (to thin, as needed): Warm water helps the peanut butter loosen up more gracefully than cold water would.
- 1/2 teaspoon red pepper flakes or sriracha (optional, for heat): Start with a pinch and taste; heat is a personal thing and you can always add more.
Instructions
- Prep your vegetables:
- Slice your cucumbers thin enough that they're almost translucent in places—this is where the crunch comes from. Toss them with the carrot, red onion, and cilantro in a large bowl and let them sit while you make the dressing.
- Build the dressing:
- In a separate bowl, start by mixing the peanut butter with a tiny splash of warm water so it gets easier to work with. Whisk in the soy sauce, rice vinegar, lime juice, honey, and sesame oil until smooth, then add the garlic and ginger. Keep tasting and adjusting—this is your chance to dial in the balance of sweet, salty, tangy, and spicy exactly how you like it.
- Bring it together:
- Pour the dressing over the vegetables and toss gently but thoroughly so every piece gets coated. The vegetables will release a little liquid, which is fine—if the salad becomes too wet, just drain it before serving.
- Finish and taste:
- Scatter the chopped peanuts and sesame seeds over the top. Taste a bite and adjust salt or lime or heat as needed—this is the moment to perfect it.
Save to Pinterest I learned something about this salad the hard way: my mother-in-law asked for the recipe after tasting it, and when she made it at home without the sesame seeds, she called to say it felt like something was missing. She was right—those tiny seeds contribute more than you'd think, not just in texture but in a subtle flavor that ties everything together.
Why This Works as a Side
In Thai cuisine, salads like this are meant to complement heavier dishes—the brightness of the lime and the cooling effect of the cucumbers cut through rich curries or grilled meats like nothing else can. I serve this alongside pad thai or satay chicken and it's like adding a light, refreshing counterpoint to the meal. It also holds up well for a day or two in the fridge, so it's perfect for meal prep or bringing to gatherings where you won't be eating right away.
Making It Your Own
The magic of this salad is how flexible it is—once you understand the dressing formula, you can swap vegetables based on what you have or what's in season. In summer I add bell pepper and snap peas; in cooler months I've thrown in shredded cabbage and roasted sweet potato. The dressing stays the same, but the salad becomes something entirely different.
Serving Suggestions and Storage
Serve this immediately after tossing for maximum crunch, or chill it for up to 30 minutes if you prefer everything cold and crisp. If you're making it ahead, keep the dressing and vegetables separate until you're ready to eat, then combine just before serving. The salad will keep in the fridge for a day, though the cucumbers will soften slightly—still delicious, just less crisp.
- Add grilled chicken, tofu, shrimp, or a fried egg to turn this side into a complete meal.
- Double the dressing recipe and use it as a sauce for grain bowls or as a dip for fresh spring rolls.
- If you're serving guests and want to impress them with minimal effort, this is your answer.
Save to Pinterest This salad taught me that sometimes the simplest meals are the ones people remember most—not because they're complicated, but because they taste like sunshine and care in a bowl. I've made it dozens of times now, and it still feels like sharing something special.