Cucumber and Peanut Butter Salad That Actually Works
This cucumber and peanut butter salad is the side dish my whole family fights over. Crisp cucumber slices in a silky, savory peanut dressing that's both tangy and rich. Ready in 20 minutes with no cooking required.
Equipment
- Large Mixing Bowl
- Small skillet
- Whisk
- Chef's Knife
- Cutting Board
- Microplane or Vegetable Peeler
- Paper Towels or Clean Dish Towel
Ingredients
- 2 large English cucumbers
- 1 teaspoon kosher salt (for salting cucumbers)
- 1/3 cup creamy natural peanut butter (just peanuts and salt)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 4 scallions (white parts sliced for blooming, green tops sliced for garnish)
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon neutral oil (avocado or vegetable, for blooming scallions)
- 1/4 cup crushed salted peanuts (for garnish)
Instructions
- Cut the cucumbers in half lengthwise, then slice into thick half-moons about 1/2 inch thick. Toss with 1 teaspoon kosher salt in a large bowl. Let sit for 10 to 15 minutes until liquid pools at the bottom of the bowl.
- While cucumbers sit, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, grated garlic, and grated ginger in a small bowl. Add warm water 1 tablespoon at a time, whisking after each, until the dressing is smooth and pourable (about the consistency of heavy cream, usually 3 to 4 tablespoons of water).
- Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add the sliced white parts of the scallions and cook for about 30 seconds, stirring constantly, until fragrant and slightly softened. Pour the hot scallions and oil directly into the dressing and whisk to combine.
- Drain the salted cucumbers in a colander and rinse quickly with cold water. Press gently with a clean dish towel or paper towels to remove excess moisture. Transfer cucumbers to a dry bowl, pour dressing over the top, and toss until every piece is coated.
- Transfer to a serving dish. Top with sliced scallion greens and crushed salted peanuts. Serve immediately or let sit 10 minutes for flavors to meld. Store leftover cucumbers and dressing separately in the fridge for up to 2 days – toss just before serving.
Notes
Tips for best results: Don't skip salting the cucumbers – it prevents a watery dressing and allows the cucumber to absorb flavor. Grate the ginger instead of chopping to avoid fibrous bits. Taste the dressing before tossing – add more rice vinegar if flat, more peanut butter if too salty. The salad is good right away but even better after 10 minutes. For meal prep, keep cucumbers salted and drained in paper-towel-lined container and dressing in a jar – both last 2 days separately. Not suitable for freezing.