Spicy Peanut Cucumber Salad

Cool, crunchy cucumbers meet a rich, spicy peanut sauce in this easy, vegan salad. Tossed with lime, garlic, ginger, agave, and sesame, then topped with fresh herbs and peanuts, it’s bold, refreshing, and completely crave-worthy.

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Ingredients

• Cucumbers – I used mini cucumbers, but any type will work.
• Peanut Butter – I used creamy peanut butter with no added sugar.
• Soy Sauce – Make sure to use gluten-free soy sauce if you want to make this recipe gluten-free.
• Lime Juice – Freshly squeezed is always best.
• Agave – The perfect natural vegan sweetener.
• Garlic – Freshly minced.
• Ginger – Freshly minced.
• Red Chilli Flakes – You can adjust for your prefer spice level.
• Sesame Oil – Balances heat and enhances flavor of the dish.
• Cilantro
• Green Onion
• Roasted Peanuts – In addition to the cilantro & green onion, these toppings add flavor, texture and visual appeal to the dish.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Rinse and dry your cucumbers, then carefully chop into thin slices. Gently pat cucumber slices dry with a paper towel or use the salt method (if preferred) to remove excess moisture. This allows the cucumbers to better absorb the sauce.
2. Add peanut butter, soy sauce, lime juice, agave, garlic, ginger, red chili flakes, and sesame oil to a small mixing bowl and whisk until well combined.
3. Add the sauce to your sliced cucumbers and stir to coat.
4. Add toppings as desired and serve. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 days. Note that the sauce will settle at the bottom so you will want to mix again to coat your cucumbers.

Spicy Peanut Cucumber Salad

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Cool, crunchy cucumbers meet a rich, spicy peanut sauce in this easy, vegan salad. Tossed with lime, garlic, ginger, agave, and sesame, then topped with fresh herbs and peanuts, it’s bold, refreshing, and completely crave-worthy.

Course: Recipes

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Servings

4

servings

Prep time

10

minutes

Ingredients

• 7 Mini cucumbers

• Peanut Sauce

• 2 Tbsp Creamy peanut butter

• 2 Tbsp Soy sauce (use gluten-free if preferred)

• 1 Tbsp Fresh lime juice

• 1 Tbsp Agave

• 2 cloves Garlic, minced

• 1 1/2 tsp Ginger, minced

• 1/2 tsp Red chili flakes

• 1 tsp Sesame oil

• Toppings

• Roasted peanuts, chopped/crushed

• Fresh cilantro

• Green onion, chopped

Directions

• First rinse and dry your cucumbers then carefully chop into thin slices, discarding the end pieces. Gently pat cucumber slices dry with a paper towel or use the salt method (if preferred) to remove excess moisture. This allows the cucumbers to better absorb the sauce.
• Next add the peanut butter, soy sauce, lime juice, agave, garlic, ginger, red chili flakes, and sesame oil to a small mixing bowl and whisk until well combined.
• Add the sauce to your sliced cucumbers in a bowl and stir to coat.
• Lastly, add toppings as desired and serve. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 days. Note that the sauce will settle at the bottom so you will want to mix again to coat your cucumbers.