This Crunchy Cucumber Salad with Peanut Dressing is everything you want in a fast and fresh side dish. It has cool, crisp cucumbers, creamy peanut dressing, and just the right amount of crunch.
If you like this Asian recipe, you may also love our Spicy Asian Cucumber Salad, Sunomono Salad, or our Salmon Rice Bowl.
Crunchy Cucumber Salad with Peanut Dressing at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 0 minutes
- 🧊 Optional Chill: 10-15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: No-cook (dressing whisked, salad tossed)
- 🍽️ Cuisine (or General Category): Asian-Inspired Salad
- 👩🍳 Pair With: Vegetarian Egg Rolls Recipe, Korean BBQ Skewers, Grilled chicken skewers, teriyaki salmon
- ⭐ Difficulty Level: Easy
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We always salt and drain the cucumbers first when serving this, so it keeps everything crisp. ~Jami
Jump to:
- Crunchy Cucumber Salad with Peanut Dressing at a Glance 🔎
- Why We Love This Recipe
- Crunchy Cucumber Salad Ingredients
- Substitutions & Variations
- How To Make Crunchy Cucumber Salad with Peanut Dressing
- Expert Tips for Success
- Storage
- Recipe FAQs
- More Cucumber Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Quick to Make: No cooking required! Just chop, whisk, and toss.
- Family-Friendly: Mild enough for kids, with optional heat for grown-ups.
- Meal Prep Ready: Holds up in the fridge for a day or two without getting soggy.
- Fresh and Filling: Edamame adds plant-based protein, making it more than just a side. Just like our Asian Bean Salad.
Crunchy Cucumber Salad Ingredients
Let's talk about what makes this salad pop! You'll only need a few pantry staples and some crisp veggies:
- Cucumbers: We use Persian and English cucumbers for variety, texture, and crunch.
- Carrots: Shredded for color and just a hint of sweetness. A great way to sneak in extra vegetables.
- Edamame: Shelled and cooked; it bulks up the salad and makes it protein-rich. Have leftover edamame beans? Try our Seared Ahi Tuna Poke Bowl.
- Scallions: Milder than red onion, they add the perfect touch of bite without overpowering the dish.
- Roasted peanuts: Roughly chopped for salty crunch. Adds texture and echoes the dressing.
- Fresh herbs: Cilantro adds flavor, but you can leave it out for picky eaters.
- Sesame seeds: These finish the dish beautifully.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Edamame: Swap with chickpeas, white beans, or skip entirely for a lighter side.
- Dressing: For a nut-free version, use tahini or sunflower seed butter in place of peanut butter, then adjust the sweetness.
- Spice Level: Keep it mild or stir in chili oil, more sriracha, or crushed red pepper to taste.
How To Make Crunchy Cucumber Salad with Peanut Dressing
STEP ONE: Prepare the Vegetables
Slice 3 cups of Persian and English cucumbers into small, even pieces.
Shred ½ cup of carrot, and thinly slice ¼ cup of scallions. If using herbs, chop them now.
STEP TWO: Mix the Dressing
In a bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey, and sesame oil.
Add ½-1 teaspoon sriracha if desired.
STEP THREE: Add the Vegetables and Peanuts
Add the cucumbers, carrots, edamame, and chopped peanuts.
STEP FOUR: Toss and Chill
Toss in the dressing until well coated. Sprinkle with sesame seeds, cilantro, and additional peanuts if desired.
Let the salad chill in the fridge for 10-15 minutes before serving to allow flavors to blend.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Slice the cucumbers evenly for the best texture.
✔️ DO Salt the cucumbers to remove excess liquid.
✔️ DO Taste the dressing before tossing and adjust sweetness, salt, or heat as needed.
❌ DO NOT Skip chilling. 10 minutes makes a big difference.
❌ DO NOT Overdress the salad. You want it coated, not soupy.
Save This Recipe 💌
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Storage
Store leftover crunchy cucumber salad in an airtight container for up to 2 days. The cucumbers will stay fairly crisp if you salt and drain them first. This salad is not ideal for freezing, but it holds up well chilled. Re-stir before serving.
Recipe FAQs
Yes! Prep the veggies and dressing separately, then toss just before serving. You can also assemble the full salad and store it for up to 24 hours if your cucumbers are well-drained.
Smooth, creamy peanut butter (natural or traditional) works great. If you use natural peanut butter, just be sure to stir it well so the oil doesn't separate in your dressing.
The best cucumbers for a crunchy salad are Persian cucumbers or English cucumbers. They have thinner skin, fewer seeds, and a naturally crisp texture that holds up well in dressing. If using standard slicing cucumbers, scoop out the seeds to prevent extra moisture.
The trick to keeping cucumber salad crisp is to salt the cucumbers lightly, let them sit for about 10 minutes, then blot and drain off the excess water. This helps draw out moisture before you toss everything together. Also, avoid overdressing. Start with less peanut dressing and add more as needed.
More Cucumber Recipes You'll Love ♥️
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📖 Recipe
Crunchy Cucumber Salad with Peanut Dressing
Equipment
- Medium mixing bowl
- Small whisking bowl
- Sharp Knife
- Cutting board
- Whisk or fork for dressing
Ingredients
Asian Cucumber Salad
- 3 cups Persian or English cucumbers sliced
- ½ cup shredded carrot
- ½ cup shelled edamame cooked
- ¼ cup scallions thinly sliced
- ¼ cup roasted peanuts roughly chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons sesame seeds white or tri-color
- Optional: ½ teaspoon chili crisp or red pepper flakes for garnish
Peanut Dressing
- 3 tablespoons creamy peanut butter
- 1½ tablespoons low-sodium soy sauce or tamari for gluten-free
- 2½ tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon sriracha or to taste
- Optional: squeeze of fresh lime juice
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice (if using), rice vinegar, honey, sesame oil, and sriracha. Stir until smooth and creamy.
- Toss in the sliced cucumbers, shredded carrot, cooked edamame, sliced scallions, and chopped peanuts.
- Toss gently until everything is evenly coated.
- Sprinkle sesame seeds and cilantro over the top. Add red pepper flakes or chii crisp and additional chopped peanuts if desired. Chill for 10-15 minutes before serving.
Save This Recipe 💌
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Video
Notes
Substitutions
- Edamame: Swap with chickpeas, white beans, or skip entirely for a lighter side.
- Peanut Dressing: For a nut-free version, use tahini or sunflower seed butter in place of peanut butter.
Jami Powell says
Tasty and refreshing! Great for a hot summer day!