Save My neighbor brought over a container of this salad one sweltering afternoon, and I remember the first bite hitting differently than any sad desk lunch I'd made before—the cool crunch, that peanut sauce hitting sweet and salty at once. She told me it took her fifteen minutes start to finish, which seemed impossible until I made it myself and realized how straightforward it really was. Now whenever the heat makes the idea of cooking feel exhausting, this is what I reach for, and it tastes like someone's looking out for you.
I made this for a potluck last summer where someone had forgotten to bring anything cold, and by the end of the meal, people were asking for the recipe and scraping the bottom of the bowl. There's something about serving something fresh and bright when everyone else brought hot casseroles—it felt like a small win.
Ingredients
- 2 large cucumbers, thinly sliced: The backbone of this salad, and slicing them thin means they soak up the dressing better and stay tender rather than watery.
- 1 medium carrot, julienned: The slight sweetness and natural crunch make each bite interesting, and the thin cuts cook down just slightly into the dressing.
- 1/4 small red onion, thinly sliced: This brings a sharp bite that keeps the whole thing from feeling too sweet, so don't skip it even if raw onion seems intense at first.
- 1/4 cup fresh cilantro leaves, roughly chopped: If you love cilantro, this is non-negotiable; if you're the type who thinks it tastes like soap, you can reduce it or leave it out entirely.
- 2 tablespoons roasted peanuts, chopped: These go on at the end so they stay crunchy, and roasted ones taste so much better than raw if you have the choice.
- 1 tablespoon sesame seeds (optional): They add a subtle nuttiness and visual texture, but the salad is complete without them.
- 1/4 cup creamy peanut butter: Use the smooth kind here, not natural or chunky, because you want it to whisk together smoothly without tiny lumps.
- 2 tablespoons soy sauce: This is what ties everything together with umami, so it's the one thing you really shouldn't reduce.
- 1 tablespoon rice vinegar: The slight acidity keeps the sweetness balanced and makes the whole dressing taste brighter.
- 1 tablespoon lime juice (freshly squeezed): Bottled will work in a pinch, but fresh makes an actual difference here.
- 1 tablespoon honey or maple syrup: Either works, and maple syrup makes it naturally vegan if that matters to your crowd.
- 1 teaspoon toasted sesame oil: Don't use regular sesame oil—toasted is darker, stronger, and worth seeking out specifically.
- 1 small garlic clove, finely minced: Fresh garlic is essential because jarred tastes stale against the bright flavors here.
- 1 teaspoon fresh ginger, grated: The warmth of ginger is what makes this feel Thai rather than just a peanut sauce, so don't skip it.
- 1–2 tablespoons warm water (to thin, as needed): Start with one tablespoon and add more gradually because you can always make it thinner but you can't make it thicker again.
- 1/2 teaspoon red pepper flakes or sriracha (optional, for heat): Add this only if you want heat, but the salad is delicious either way.
Instructions
- Prep your vegetables:
- Slice those cucumbers thin enough that light passes through them, and the carrot thin enough that it bends easily. Get the red onion as thin as you can manage without losing a fingertip, and rough-chop the cilantro so the pieces are still recognizable but not whole leaves.
- Build the dressing:
- In your medium bowl, whisk the peanut butter with soy sauce, rice vinegar, lime juice, and honey until it's starting to come together, then add the sesame oil, garlic, and ginger. The mixture will look thick and intimidating at this point, which is exactly when you start adding warm water, one tablespoon at a time, whisking between additions until it's the consistency of heavy cream—thin enough to coat everything but still with some body to it.
- Bring it all together:
- Pour that dressing over your vegetable bowl and use two forks or your hands to gently toss everything until every piece is coated. Be gentle so you don't bruise the cucumbers, and taste it right here—this is when you can adjust for more lime, heat, or sweetness if it needs it.
- Finish and serve:
- Right before serving, scatter the chopped peanuts and sesame seeds over the top so they stay crunchy. If you're not eating it immediately, you can chill it in the refrigerator for up to thirty minutes, and it'll actually taste even better as the flavors get to know each other.
Save There was an afternoon when I made this for my mom who was feeling under the weather, and she ate most of it while sitting on the porch, telling me it was exactly what her body needed. Something about fresh, cool, bright food hitting different when you're not feeling your best.
The Secret of Cold Salads
The best cold salads aren't just about throwing cold ingredients together—they're about letting the dressing do the work of building flavor while keeping everything refreshing. I learned this by trying to make salads hours ahead and having them taste dull by dinnertime, and now I prep the vegetables early but don't dress them until right before serving, or just thirty minutes before if you want it extra cold. It's the difference between something that tastes like lunch and something that tastes like someone actually cooked it.
Playing with Variations
Once you have the dressing formula down, you can swap vegetables based on what looks good at the market or what you're trying to use up. Bell peppers, radishes, snap peas, even thinly sliced cabbage all work beautifully here, and the dressing stays just as good. I've also learned that you can add shredded rotisserie chicken, crispy tofu, or grilled shrimp right before serving if you want to turn this into an actual meal instead of a side dish, and it becomes something different every time you make it.
Storage and Make-Ahead Magic
This salad has become my secret weapon for meal prep because you can store the components separately for up to two days and put it together whenever you're hungry. The dressing keeps in a container in the refrigerator, the vegetables last longer if they're stored in a paper towel-lined container to keep excess moisture away, and you only assemble and top with peanuts when you're ready to eat. This approach means you always have a fresh, bright salad option without the sad, soggy reality of pre-made salads sitting around.
- Store the dressing in a glass container with a tight lid, and give it a quick whisk before using because the ingredients separate a bit.
- If the dressing thickens up in the cold, just add a splash of warm water and whisk it back to the right consistency.
- Keep peanuts in a separate bag or container so they stay crispy and never encounter moisture until the moment you serve.
Save This salad has a way of showing up on my table whenever I need something simple that still feels intentional and thoughtful. It's the kind of recipe that gets more reliable and personal the more you make it.
Recipe Questions & Answers
- → How do I get the dressing smooth and creamy?
Gradually add warm water to the peanut butter mixture while whisking until it reaches a smooth, pourable consistency.
- → Can I make this dish vegan?
Yes, substitute honey with maple syrup to keep it plant-based without sacrificing sweetness.
- → What can I add for extra crunch?
Thinly sliced bell peppers or radishes add a pleasing crisp texture alongside the cucumbers and carrots.
- → Is there a substitute for soy sauce for gluten-free needs?
Use tamari instead of regular soy sauce to keep the dish gluten-free.
- → How spicy is this dish and can I adjust heat?
The optional red pepper flakes or sriracha add mild heat, which can be adjusted or omitted according to preference.