Cucumber-Peanut Salad
Cucumber-Peanut Salad offers a refreshing twist on a classic salad favorite, combining crisp vegetables and crunchy nuts for a satisfying texture contrast. This vibrant dish brightens any meal with its lively flavors and delightful crunch. It is ideal for those who enjoy a salad that is simple yet full of character.
Equipment
- Mixing bowl For tossing salad ingredients
- Dry skillet To toast peanuts
- whisk To mix dressing ingredients
Ingredients
- 2 English or Persian cucumbers thinly sliced
- ½ cup roasted peanuts toasted
- 3 tablespoons fresh lime juice
- 1 tablespoon palm sugar or honey to taste
- 1 tablespoon soy sauce or tamari for umami depth and saltiness
- 2 tablespoons fresh herbs cilantro or mint, chopped
- ¼ teaspoon chili flakes or fresh chili adjust to taste
Instructions
- Thinly slice cucumbers and lightly salt them. Let rest for 10 minutes to remove excess moisture, then pat dry for crispness.
- Heat peanuts in a dry skillet over medium heat until golden and fragrant, stirring often. Cool before using to enhance crunch and flavor.
- Whisk together lime juice, soy sauce, palm sugar, and chili flakes until sugar dissolves to make a balanced tangy, salty, sweet, and spicy dressing.
- Toss drained cucumbers, toasted peanuts, and fresh herbs with the dressing gently. Mix lightly to coat evenly without crushing ingredients.
- Serve immediately to keep cucumbers crisp and herbs bright. Garnish with extra peanuts or chili slices if desired.
Notes
- Quick and Simple Prep – Minimal chopping and no cooking needed.
- Balanced Flavors – Tangy lime, crunchy peanuts, and mild sweetness.
- Distinct Textures – Crisp cucumbers paired with roasted peanuts.
- Crowd-Pleasing Appeal – Fits various diets and tastes.
- Minimal Cleanup – No pots or pans; mixing in one bowl.
- Store leftovers up to 2 days in an airtight container; keep dressing separate to avoid sogginess.
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