This Creamy Peanut Cucumber Salad recipe is a refreshing, crunchy, nutty Asian cucumber salad that’s been viral on social media. While it may seem like a trendy recipe, creamy peanut cucumber salads have been enjoyed throughout Asia for years, thanks to the irresistible combination of crisp cucumbers and a simple Asian peanut dressing.
Table of contents
I love salads with peanut sauce and honestly, I will never eat that many cucumbers in one sitting… but this recipe makes me eat a lot of cucumbers!
The ingredients are pretty basic Asian pantry staples, so I can whip this up when I want healthy, but real flavor.
It has the right balance of savory, tangy, creamy, and just a little spicy. This is my switch-up from the lighter sesame Japanese cucumber salad style.
This recipe is seriously easy to throw together, making it perfect for busy weeknights, summer barbecues, potlucks, or whenever you’re craving something light and refreshing.
I’ll show you how to make this delicious salad in about 10 minutes!
Let’s go!
What is Creamy Peanut Cucumber Salad?
Creamy Peanut Cucumber Salad is an Asian-inspired salad made with crisp cucumbers tossed in a creamy peanut salad dressing that should be made fresh and to be eaten right away.
You can “dump” the sauce and cucumbers in a container and shake it all up for a yummy snack, light lunch, or fast side dish.
The easy dressing combines peanut butter, soy sauce, rice vinegar, sesame oil, fresh ginger, garlic, honey, chili crisp oil, and optional Japanese Kewpie mayo for a smooth, flavorful sauce that perfectly coats every slice of cucumber.
- Although this recipe became popular on TikTok and Instagram, versions of cucumber with peanut dressings have long been enjoyed amongst Asians.
This version keeps things simple with easy-to-find ingredients while creating that awesome combo of cool, crunchy cucumber and a flavor-jammed, tongue-hugging peanut dressing.
- The secret to the best texture is slicing the cucumbers about ¼-inch thick. Thin cucumber slices tend to lose their signature crunch, while slightly thicker slices stay crisp and refreshing with every bite.
- I also do NOT suggest having leftovers… you won’t anyways, but just make what you want to eat so it’s fresh and crunchy.
Why You’ll Love This Recipe
- Ready in just 10 minutes.
- Refreshing, crisp, crunchy.
- Creamy, nutty, savory, tangy, and slightly spicy.
- Uses simple pantry and refrigerator ingredients.
- No cooking required.
- Naturally vegetarian and easy to make vegan by swapping the honey for maple syrup.
- Easily customizable with extra vegetables and toppings.
- A delicious way to enjoy a lot of healthy cucumber.
- Tastes like something from your favorite Asian restaurant with very little effort.
- Meal-prep it by packing dressing separately and shake it together when ready to eat!
Ingredients
For the Salad
- 3 small Japanese or Persian cucumbers (about 1 pound), sliced into ¼-inch thick rounds
- 2 tablespoons chopped fresh cilantro
- 1 tsp sesame seeds, for garnish
Creamy Peanut Salad Dressing
- 1 1/2 tablespoons creamy peanut butter
- 1 tablespoon honey or maple syrup
- 3/4 tablespoon rice vinegar
- 1/2 tablespoon fresh lime juice
- 1/2 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crisp oil (more if you like it spicy)
- 3/4 teaspoon freshly grated ginger
- pinch of garlic powder
- 1 tablespoon water, if needed to thin the dressing
- 1/2 tablespoon Kewpie Japanese mayo – optional; adds creaminess and flavor
Optional Add-Ins
- Thinly sliced red cabbage (preferably shaved with a mandoline)
- Julienned carrots
- Thinly sliced scallions
- Crushed roasted peanuts for extra crunch
- Sliced Fresno or Thai chilies for more heat
- Edamame for extra protein
Equipment
- Cutting board
- Sharp knife or mandoline (optional for the cabbage)
- Whisk
- Medium mixing bowl with Lid
Instructions
This recipe comes together in about 10 minutes! The biggest tip is to whisk the dressing first before adding the cucumbers.
While many viral videos simply shake everything together, peanut butter doesn’t blend smoothly that way.
Mixing the dressing separately creates a silky, creamy dressing that coats every cucumber slice.
- Wash and dry the cucumbers. Slice the Japanese or Persian cucumbers into ¼-inch thick rounds. If using red cabbage, carrots, or scallions, prepare them now.
- In the bowl, whisk together Peanut butter, Soy sauce, Rice vinegar, Sesame oil, Honey, Lime juice, Chili crisp oil, Fresh grated ginger, water, mayo, and a pinch of Garlic powder. Whisk until smooth and creamy.
- Place the cucumbers and cilantro in the same bowl. Add any optional vegetables such as shredded cabbage, carrots, or scallions.
- Put the lid on the bowl and shake until every cucumber slice is evenly coated. Garnish with sesame seeds. Serve cold, freshly made, and enjoy!
Best Tips
- Slice the cucumbers ¼ inch thick so they stay extra crunchy.
- Japanese or Persian cucumbers work best because they have fewer seeds and thinner skins. Plus, they’re the perfect bite-size.
- Whisk the dressing first instead of shaking everything together. Peanut butter blends much more smoothly this way. Not every viral video should be followed exactly… so whisk first!
- Taste the dressing before tossing it with the cucumbers and adjust the soy sauce, honey, or chili crisp oil to your liking.
- Toss the salad just before serving for the freshest texture.
- If using red cabbage or carrots, slice them very thin so they blend well with the cucumbers.
- For the best flavor and crunch, chill the cucumbers before making the salad.
- Eat it all! Don’t store leftovers.
Add-Ins and Variations
This creamy cucumber salad is versatile and easy to customize.
More Vegetables
- Thinly sliced red cabbage
- Julienned carrots
- Thinly sliced scallions
- Thinly sliced radishes
- Very thin sliced bell peppers
- Shelled edamame
- Toss in wheat Nooodles
Add Protein
- Grilled chicken
- Grilled shrimp
- Crispy tofu
- Salmon
- Rotisserie chicken
How to Serve Creamy Peanut Cucumber Salad
- Serve with grilled chicken skewers.
- Pack it for lunch by putting the peanut dressing in a separate container, then shaking it all together during lunchtime.
- Pair with teriyaki chicken or miso glazed chicken thighs.
- Enjoy alongside panko breaded shrimp or panko chicken tenders.
- Add it to rice bowls.
- Serve with lettuce wraps.
- Enjoy it as a light lunch with grilled chicken or tofu on top.
Storage and Leftovers
This cucumber salad is best enjoyed fresh.
Once the cucumbers are tossed with the dressing, the salt in the soy sauce begins drawing moisture out of the cucumbers. By the next day, the salad becomes watery, and the cucumbers lose much of their crisp texture.
If you’d like to prepare it ahead of time, make the peanut dressing separately and refrigerate it in an airtight container for up to 5 days. Slice the cucumbers and toss everything together, freshly, just before serving.
FAQs
Why is this cucumber salad going viral?
People love this recipe because the videos show the ingredients being dumped in a container, shaken, then the salad is ready. It IS very easy, healthy, and uses simple ingredients… but just whisk the dressing first for the best flavor and texture.
What are the best cucumbers to use?
Japanese and Persian cucumbers are the best choices because they’re crisp, have thin skins, and contain fewer seeds than regular cucumbers. The size is also important because Asian dishes like this need the right bite size and appearance…. this is equally important in Asian cuisine!
Can I use English cucumbers?
Yes, but the Japanese cucumbers are very easily accessible, so I really recommend sticking to those. If you can’t find them, then use English cucumber and scrape out the seeds first.
Can I make this salad ahead of time?
You can prepare the dressing in advance, but it’s best to slice the cucumbers and toss the salad together right before serving to keep everything crisp. Otherwise, you’ll have a wet and soggy cucumber salad!
Is this salad spicy?
It has a mild kick from the chili crisp oil. Simply reduce or omit the chili crisp oil if you prefer a milder flavor.
Can I make it vegan?
Absolutely. Replace the honey with maple syrup or your favorite vegan sweetener.
Why did my cucumber salad become watery?
Cucumbers naturally release water after being salted or mixed with soy sauce. That’s why this salad is best served immediately after tossing with the dressing. Do NOT store leftovers.
If you’re looking for a quick, refreshing side dish packed with bolder Asian flavors, this Creamy Peanut Cucumber Salad is one recipe you’ll find yourself making again and again (you don’t need to be on TikTok to do this!).
Serve it fresh, enjoy every crunchy bite, and don’t be be surprised when everyone asks for the recipe!
Creamy Peanut Cucumber Salad
Equipment
- Sharp knife or mandoline (optional for the cabbage)
- Medium mixing bowl with Lid
Ingredients
For the Salad
- 3 small Japanese or Persian cucumbers about 1 pound, sliced into ¼-inch thick rounds
- 2 tablespoons chopped fresh cilantro
- 1 tsp sesame seeds for garnish
Creamy Peanut Salad Dressing
- 1½ tablespoons creamy peanut butter
- 1 tablespoon honey or maple syrup
- ¾ tablespoon rice vinegar
- ½ tablespoon fresh lime juice
- ½ tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crisp oil more if you like it spicy
- ¾ teaspoon freshly grated ginger
- pinch of garlic powder
- 1 tablespoon water if needed to thin the dressing
- ½ tablespoon Japanese mayo optional; adds creaminess and flavor
Optional Add-Ins
- Thinly sliced red cabbage preferably shaved with a mandoline
- Julienned carrots
- Thinly sliced scallions
- Crushed roasted peanuts for extra crunch
- Sliced Fresno or Thai chilies for more heat
- Edamame for extra protein
Instructions
- Wash and dry the cucumbers. Slice the Japanese or Persian cucumbers into ¼-inch thick rounds. If using red cabbage, carrots, or scallions, prepare them now.3 small Japanese or Persian cucumbers
- In the bowl, whisk together Peanut butter, Soy sauce, Rice vinegar, Sesame oil, Honey, Lime juice, Chili crisp oil, Fresh grated ginger, water, mayo, and a pinch of Garlic powder. Whisk until smooth and creamy.1½ tablespoons creamy peanut butter, 1 tablespoon honey or maple syrup, ¾ tablespoon rice vinegar, ½ tablespoon fresh lime juice, ½ tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon chili crisp oil, ¾ teaspoon freshly grated ginger, 1 tablespoon water, ½ tablespoon Japanese mayo, pinch of garlic powder
- Place the cucumbers and cilantro in the same bowl. Add any optional vegetables such as shredded cabbage, carrots, or scallions.2 tablespoons chopped fresh cilantro
- Put the lid on the bowl and shake or toss until every cucumber slice is evenly coated. Garnish with sesame seeds. Serve cold, freshly made, and enjoy!1 tsp sesame seeds
LEAVE A COMMENT