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Cucumber salad with peanut dressing in a bowl with a spoon.
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5 from 1 vote

Easy Cucumber Salad with Creamy Peanut Dressing

Easy cucumber salad with creamy peanut dressing recipe takes 20 minutes or less to make using plant-based ingredients with no added oil and a spicy kick of Korean gochujang paste.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Asian
Diet: Vegan
Servings: 6
Calories: 126kcal
Author: Denise Perrault

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)
US Customary - Metric

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

  1. 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. 
  2. 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.
  3. 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.
  4. ​Eat leftovers the next day. Store in an airtight container in the refrigerator. 

Nutrition

Calories: 126kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 373mg | Potassium: 282mg | Fiber: 2g | Sugar: 7g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg