This deliciously easy cucumber salad with creamy peanut dressing is pure joy in a bowl. Make this incredible side salad in 20 minutes using plant-based ingredients with no added oil and a luscious peanut sauce with the spicy kick of Korean gochujang paste.
Cucumbers, often a salad side note, star in this quick side salad. And those crunchy cucumbers are made all the more delectable when bathed in an easy peanut butter dressing. I set this one off with a few chopped peanuts and cilantro for a beautiful vegan dish that is at home on a busy weeknight table, potluck offering, or backyard barbecue.
Looking for more cucumber recipes? Try quick Indonesian cucumber salad, balsamic cucumber and green bean salad, cucumber strawberry and quinoa salad, or zesty bell pepper cucumber salad.
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Table of Contents
Why You'll Love This Recipe
- Super easy to make. Cucumbers are the only 'salad' ingredients required, and the dressing can be made in 5 minutes.
- Pairs well with a variety of dishes. It's at home as a side to Huli Huli Tofu, baked chickpea patties, BBQ chickpea wraps, and more.
- Perfect party food. This is an easy solution for feeding a crowd, whipping up for a last-minute social gathering (or the one you forgot about), or wowing co-workers.
- Plunder at the farmers' market or stock-up sale. Don't know about you, but I am a woman who comes running at the word sale. This salad is a great solution when you discover you just added to the cucumber stock and they need to be used.
Ingredients and Substitutions
- Cucumbers. I used 2 English cucumbers (hothouse cucumbers). After deseeding and slicing, that's about 5 cups. Any salad or garden cucumbers work for this recipe. Adjust for smaller types, such as Kirby cucumbers, and use 3 if needed.
- Peanut Butter. Creamy peanut butter makes the best creamy dressing. Use unsalted and unsweetened for the best results. You can also use almond paste or sunflower seed butter as a nut-free option.
- Gochujang paste. This classic fermented red chili paste is a classic Korean ingredient. It is traditionally vegan (although it’s always a good idea to check the label). Grab it at the grocery store and keep it handy. Sriracha is the best substitute, although it has a little more garlic flavor, so you may want to cut the garlic to 1 clove. Sambal Oelek, an Indonesian chili paste, is another option.
- Ginger. Fresh ginger adds another level of zesty flavor. I find grating ginger easier with a slightly stronger flavor than mincing. I have a small flat hand grater for this purpose.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
If you want to customize this salad a bit, add a few different vegetables like diced or shredded carrots, celery, or a few green onions. For added protein, edamame is a natural for the Asin-inspired flavor.
Step-by-Step Instructions
Cut each cucumber in half and then in half lengthwise. Scoop out the seeds and mushy middle, then slice into half-moons.
Mix the dressing ingredients in a small bowl.
Combine the cucumbers, dressing, and half the chopped peanuts, lime zest, and cilantro (if using).
Garnish with the remaining peanuts, lime zest, and cilantro.
Pro Tips
- Removing the seeds and mushy middle and leaving the fiber-adding skins is the best way to keep cucumber slices crispy. It’s also helpful for controlling indigestion.
- If you are making this salad ahead, prep the cucumbers and make the dressing, then combine right before serving.
Serving Suggestions
Lately, I've been loving this side with simple main dish recipes like peanut miso tofu, air fryer jerk tofu or salt and pepper tofu. The peanut dressing is nice to merge with the flavors. Then, well, I tried it with stuffed bell peppers and fell in love.
If you want a side dish or light main dish that pairs well, consider quinoa and roasted cauliflower, vegetable curry rice, or quick chickpeas and vegetables.
Frequently Asked Questions
It isn't necessary to peel cucumbers, and the peelings add healthy fiber. If you are concerned about indigestion caused by cucumbers, scoop out the seeds and mushy middle.
Once dressed, cucumber salad is best eaten the day it's made, although I've thoroughly enjoyed leftovers the next day. Store in an airtight container in the refrigerator and stir before reserving the next day.
English or Persian cucumbers are good choices for salads because they tend to have a lower water content. Any regular cucumbers or mini cucumbers you buy at the store can be used for cucumber salads, including those you grow in the garden.
Although traditionally made with barley (not gluten-free), the growing popularity of gochujang paste has prompted gluten-free varieties. Look for them at large grocery stores, Asian specialty stores, or online.
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👩🏻🍳 Recipe
Easy Cucumber Salad with Creamy Peanut Dressing
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Ingredients
- 2 medium English Cucumbers - 5 cups (see note 1)
- 3 tablespoons peanut butter - unsweetened smooth recommended
- 2 tablespoons soy sauce - or Tamari for gluten-free
- 2 tablespoons maple syrup
- 1 teaspoon Gochujang paste - or sriracha (see note 2)
- 1 medium lime - 2 teaspoons zest + 2 tablespoons juice
- 2 cloves garlic - minced or pressed (2 teaspoons)
- 1 teaspoon fresh ginger - grated or finely minced
- ¼ cup unsalted peanuts - chopped
- ¼ cup cilantro - chopped (optional)
Instructions
- To prep the cucumbers, if they are long, cut them in half, then cut the halves lengthwise. Use a small spoon, like a teaspoon, to scoop out the seeds and mushy middle. Lay the cucumbers, cut side down, and slice them into half-moons. Add them to a medium salad bowl.
- Combine 3 tablespoons peanut butter, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon lime juice, 1 teaspoon lime zest, 2 teaspoons pressed garlic, and 1 teaspoon minced ginger in a small bowl. Mix well and add a bit of lime juice or water to thin it if needed.
- Add the peanut dressing to the cucumbers and mix well.
- Garnish with the remaining 1 teaspoon lime zest, ¼ cup chopped peanuts, and ¼ cup chopped cilantro.
Notes
- I recommend English or Persian cucumbers for salads because they have a lower water content, but you can use any kind. If your cucumbers are small, use extra.
- Gochujang, Korean chili paste, can be found in gluten-free varieties. Look for the gluten-free certification and use Tamari or liquid aminos to replace the soy sauce to make this recipe gluten-free.
- Cucumber salad is best eaten the day it's made. If you want to make it ahead, prep the cucumbers and make the dressing, then store them separately in the refrigerator. Mix the salad before serving.
- Eat leftovers the next day. Store in an airtight container in the refrigerator.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault says
This is a yummy and easy cucumber salad and we love the spicy kick. Enjoy!