Description
This refreshing cucumber salad features crunchy slices tossed in a creamy, spicy peanut dressing made with sriracha, soy sauce, and sesame oil. A quick, flavorful side dish that’s vegan, satisfying, and ready in minutes.
Ingredients
For the Cucumber Salad:
1.5 English cucumbers, thinly sliced
¼–⅓ cup peanuts, chopped
2 tsp white sesame seeds (plus more for garnish)
2–3 tbsp green onions, chopped
Pinch red pepper flakes (optional)
For the Dressing:
¼ cup creamy peanut butter
2 tbsp maple syrup
1½–2 tbsp water (adjust to taste)
1 tbsp low sodium soy sauce
1 tbsp sriracha
2 tsp rice vinegar
1 tsp sesame oil
Instructions
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Slice cucumbers and place in a large bowl. Add peanuts, sesame seeds, green onions, and optional red pepper flakes.
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Whisk dressing ingredients in a separate bowl until smooth. Adjust water to desired consistency.
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Toss salad with dressing until cucumbers are evenly coated.
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Garnish with extra sesame seeds and green onions. Serve immediately or chill briefly before serving.
Notes
- Use seedless cucumbers like English or Persian for best texture.
- Adjust sriracha to taste depending on spice preference.
- Prep ahead by storing dressing and cucumbers separately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: asian inspired
