Description
A refreshing Thai Cucumber Salad topped with a creamy peanut dressing, perfect for a light meal or side dish.
Ingredients
- 1 large cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or sugar substitute
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1–2 tablespoons water (to thin, if needed)
Instructions
- In a large bowl, combine the cucumber, red bell pepper, red onion, and cilantro. Toss gently to mix the vegetables.
- In a separate small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or sugar substitute), sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water a tablespoon at a time until desired consistency is reached.
- Pour the peanut dressing over the salad and toss to coat all the vegetables evenly.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld.
- Just before serving, sprinkle the chopped roasted peanuts on top for added crunch.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the dressing.
- Substitute the peanuts with sunflower seeds for a nut-free version of the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg