Peanut Butter Cucumber Salad Recipe – 1 Easy Dish That Shocks You

Peanut Butter Cucumber Salad might sound like an unlikely combination—but it’s a flavor-packed, cooling, protein-rich dish that’s taking kitchens by storm. Loved by health-conscious foodies and flavor adventurers alike, this salad brings together the crisp crunch of cucumbers and the velvety richness of creamy peanut dressing in a way that just works. It’s refreshing, satisfying, and anything but boring.

Think of that first bite: chilled cucumber slices, soaked in a sweet-salty-spicy dressing, with just enough creamy peanut butter to round out each mouthful. Whether you’re serving it as a light lunch, a side dish, or a post-workout snack, it energizes your body and satisfies your cravings—without the heaviness.

I first tried a version of this while experimenting with summer side dishes, and now I make it on repeat. Let’s dive in and discover why this simple yet flavorful salad might become your new obsession.

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Why Peanut Butter Cucumber Salad Deserves a Spot on Your Table

Cucumber and peanut butter don’t just contrast—they complement.

Crunchy cucumber cools you down, while peanut butter adds richness, protein, and body to the dish. The result is something unexpected yet incredibly balanced.

Refreshing Meets Creamy

At first glance, it seems like a contradiction: watery cucumber and dense peanut butter. But in this peanut butter cucumber salad, when those ingredients are brought together with the right flavors—rice vinegar, a touch of honey, soy sauce, sesame oil—the result is tangy, nutty, crisp, and incredibly satisfying. Think of it like a chilled, salad-version of Thai peanut noodles but even easier to make.

Reasons to Love This Peanut Butter Cucumber Salad

• No cooking required—just a quick slice, whisk, and toss.
• High in flavor and nutrition with minimal ingredients.
• Customizable to your taste (vegan, gluten-free, spicy).
• Great for meal prep—the flavors deepen after a few hours in the fridge.
• A conversation starter—it’s unique, bold, and refreshing.

Taste & Texture

The flavor of this peanut butter cucumber salad is a perfect trio of nutty, tangy, and subtly sweet, while the texture is an addicting balance of crunchy and creamy. It hits all the right notes and leaves you reaching for another bite. Add in some crushed peanuts on top and you’ve got crunch overload—in the best way.

Ingredients You’ll Need for Peanut Butter Cucumber Salad

Here’s what goes into the base salad. Keep in mind you can adjust the spice, sweetness, or creaminess based on your preference.

Essential Tools for Prep

You won’t need much—another reason this dish is so easy to love.

• Sharp chef’s knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Measuring spoons
• Serving platter or bowl

Optional: Mandoline slicer for ultra-thin cucumber slices.

Easy Ingredient Swaps & Additions

This salad is very forgiving. Here are some variations to make it your own:

How to Make Peanut Butter Cucumber Salad (Step-by-Step)

1. Prep the Cucumbers

• Wash and dry cucumbers.
• Slice thinly (either rounds or half-moons).
• Sprinkle with a pinch of salt and let sit for 5–10 minutes to draw out excess water, then pat dry.

2. Whisk the Dressing

In a bowl, whisk together:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• Grated garlic
• Pinch of red pepper flakes

Whisk until smooth. If the dressing for your peanut butter cucumber salad is too thick, simply stir in a teaspoon of water gradually until it reaches the perfect consistency.

3. Toss It All Together

• Add sliced cucumbers to the bowl.
• Pour dressing over.
• Toss gently to coat.

4. Finish and Serve

• Finish your peanut butter cucumber salad by sprinkling chopped peanuts, sesame seeds, and fresh cilantro or scallions for added texture and flavor.
• Serve immediately or chill for up to an hour before serving.

What Pairs Well with This Salad?

This salad is super versatile. Here’s how to serve it:

• With grilled chicken skewers for a summery, light meal.
• On the side of spicy noodles or stir-fried rice.
• In lettuce wraps for a low-carb, high-flavor lunch.
• Topped with tofu or tempeh for a complete vegan dinner.
• As a picnic salad that holds up well even after a few hours.

Tips for the Best Peanut Butter Cucumber Salad

• Salt cucumbers ahead of time to avoid watery dressing.
• Use creamy peanut butter for a smoother texture unless you want added crunch.
• Whisk dressing separately—don’t dump everything in at once.
• Balance the flavors—if it tastes too salty, add a touch of honey or lime juice.
• Garnish last minute to keep textures fresh.

How to Store Leftovers

Keep any leftover peanut butter cucumber salad fresh by storing it in an airtight container in the refrigerator.

• Good for up to 3 days, though best eaten within 24 hours.
• Keep dressing and cucumbers separate if you plan to store for longer.
• Don’t freeze—cucumbers will become mushy.

General Notes

• This salad is vegan if made with maple syrup instead of honey.
• Gluten-free if using tamari or coconut aminos.
• A great prep-ahead side for BBQs, potlucks, or lunchboxes.
• Kid-friendly if you adjust the spice level.

Nutritional Information (Approximate per 1 serving)

Note: Values vary based on specific ingredients used.

Frequently Asked Questions About Peanut Butter Cucumber Salad

Is peanut butter cucumber salad healthy?
Yes. It’s high in fiber, plant-based protein, and healthy fats, especially when using natural peanut butter and minimal sweetener.

Can I make this ahead of time?
Yes, but for best results, store the dressing separately and toss right before serving.

Is this salad good for weight loss?
It can be! It’s low in carbs, high in water content from cucumbers, and offers satiating protein and fat.

What cucumbers work best?
English cucumbers or Persian cucumbers are ideal—less watery and fewer seeds.

Can I use chunky peanut butter?
You can, though creamy gives a smoother dressing. Chunky adds more texture if that’s what you’re after.

Conclusion: A Salad That Surprises with Every Bite

Peanut Butter Cucumber Salad is simple, satisfying, and a conversation starter. It’s light but rich, refreshing but flavorful—proof that unlikely pairings can make the best dishes.

This one’s become a personal favorite for its speed, flexibility, and delicious results. Whether you’re tossing it together for a weeknight dinner or serving it to friends at a cookout, it delivers on taste and texture every time.

Peanut Butter Cucumber Salad Recipe – 1 Easy Dish That Shocks You

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• Author: Carla
• Total Time: 10 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

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Description

This Peanut Butter Cucumber Salad is crisp, creamy, and full of flavor—a bold twist on a simple classic. With crunchy cucumbers, a velvety peanut dressing, and a hint of spice, this no-cook dish is refreshing and ready in minutes. Perfect for warm days, meal prep, or when you want something healthy and exciting!

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Ingredients

Scale 1x2x3x

• 2 large cucumbers, thinly sliced

• 2 tablespoons creamy peanut butter

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey or maple syrup

• 1 clove garlic, grated or finely minced

• Pinch of red pepper flakes (optional)

• Salt to taste

• 2 tablespoons chopped peanuts or sesame seeds (for garnish)

• Fresh cilantro or scallions (optional, for topping)

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Instructions

• Slice the cucumbers into thin rounds or half-moons. If using large cucumbers, scoop out some of the seeds for less moisture.

• Sprinkle a small pinch of salt over the cucumbers and let them sit for 5–10 minutes. Pat dry to remove excess water.

• In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, and red pepper flakes until smooth. Add 1–2 teaspoons of water if needed to loosen the dressing.

• Add the cucumbers to a large mixing bowl. Pour the peanut dressing over the top and toss gently to coat every piece.

• Transfer to a serving bowl and top with chopped peanuts, sesame seeds, and fresh herbs.

 

• Serve immediately or refrigerate for 30 minutes for deeper flavor.

Notes

• For best texture, salt the cucumbers before tossing to remove excess moisture.

• This salad is naturally vegetarian and can be made vegan by using maple syrup.

• Use English or Persian cucumbers for fewer seeds and better crunch.

• Feel free to spice it up with chili oil or sriracha, or add protein like tofu or grilled chicken for a more filling meal.

 

• Store leftovers in the fridge for up to 3 days. Dressing may separate slightly—just stir and enjoy!

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad, Side Dish, Snack
• Method: No-cook
• Cuisine: Asian-inspired, Fusion

Nutrition

• Serving Size: 1 cup
• Calories: 140 kcal
• Sugar: 5 g
• Sodium: 320 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg