Cucumber Salad with Peanut Dressing is what I make when dinner needs a reset. It’s cold, crunchy, a little spicy, and exactly the thing you need some nights. The cucumbers stay crunchy, even after soaking up the creamy, slightly spicy peanut dressing.

A mix of fresh herbs, crushed peanuts, and chili flakes keeps every bite interesting. This is the salad I keep going back to when I want something that feels light but still brings big flavor.

I love making this cucumber salad to round out a summery meal—like Thai Chicken Satay or grilled Lemongrass Chicken. It’s a great counterpoint to grilled meat. Plus, it only takes about ten minutes from start to finish, and you don’t even need to turn on the stove. The dressing comes together with pantry staples, and the only chopping you’re doing is slicing cucumbers and maybe a few herbs.

This version leans into Southeast Asian flavors, with soy sauce, sesame oil, and a good kick from red chili flakes. You can make it as mild or as fiery as you want.

Cucumber, cilantro, garlic, sesame seeds, peanut butter, soy sauce, sesame oil, red pepper, chopped peanuts, salt, and pepper arranged on a white surface.

Ingredient Notes

This recipe is incredibly flexible and works with what you probably already have in the kitchen. Still, a few ingredient choices make a difference.

Cucumbers: Persian or English cucumbers are best. They’re less watery and don’t need to be peeled. If you use standard garden cucumbers, I recommend peeling, because the peel on these can be quite bitter, and scraping out the seeds so the salad doesn’t get soggy.
Peanut butter: The dressing uses smooth peanut butter, which blends more easily. If you only have crunchy peanut butter on hand, though, that’s fine, too. If your peanut butter is unsalted, taste the dressing before adding more salt.
Soy sauce: I use regular soy sauce here, but you can swap it out for tamari or coconut aminos for a gluten-free or soy-free version.

A hand holding a spoon is mixing a thick, light brown batter in a white bowl on a white surface.

How Easy Is It To Make Cucumber Salad with Peanut Dressing?

So easy. This salad comes together fast. You’ll just chop, stir, and toss. Here’s how:

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Cut up the cucumbers and put them in a bowl.
Mix together the dressing ingredients.
Pour the dressing over the cucumber pieces and add the remaining salad ingredients. Toss to coat the cucumbers well.
Serve right away or chill it for a bit to let the flavors meld.

Expert Tips for Success

This is a super forgiving recipe, but here are a few ways to make it even easier:

If your peanut butter is thick, warm it slightly or stir in a bit more water to get a pourable consistency.
Toast the sesame seeds for extra depth of flavor—it’s a small step that adds a lot.
If you want to bulk it up, throw in shredded carrots or chopped bell peppers.
The salad keeps well in the fridge for up to five days, but the cucumbers will soften over time.

Sliced cucumbers on a white plate, topped with a creamy sesame peanut sauce, chopped peanuts, and red pepper flakes.

What to Serve With It

This cucumber salad makes a great side dish for pretty much anything off the grill or wok. It cuts through rich dishes with ease. I like it next to something hot and sticky like my Vietnamese Lemongrass Chicken or Beef Bulgogi. It also makes a great side dish for noodles—try it with Garlic Chili Oil Noodles, Thai Drunken Noodles, or Singapore Noodles if you want to go all in on bold, punchy flavors.

If you're doing a whole spread, serve it alongside steamed jasmine rice and something crispy like Salt and Pepper Shrimp, Salt and Pepper Chicken or Fried Wontons.

Cucumber Salad with Peanut Dressing

Ingredient Notes

How Easy Is It To Make Cucumber Salad with Peanut Dressing?

Want to save this recipe?

Expert Tips for Success

What to Serve With It