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Zesty Cucumber Salad

Section: Fresh and Vibrant Salad Recipes

Bold and refreshing, this zesty cucumber salad pairs cool cucumbers with a rich peanut-lime dressing packed with tangy, nutty, and savory layers. Salting the cucumbers ensures they stay crisp and full of flavor, while shredded carrots, scallions, chile, and fresh herbs add texture and brightness. Finished with roasted peanuts and lime wedges, it is quick to prepare and perfectly suited for summer meals or as a vibrant side for grilled dishes.

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Published By Ioana
Updated on Wed, 06 Aug 2025 21:36:27 GMT
A plate of zesty cucumber salad. Bookmark
A plate of zesty cucumber salad. | ioanacooks.com

Cool crunchy cucumbers and a bold tangy dressing make this salad stand out on any summer table. Inspired by the vibrant flavors of pad Thai this dish brings a powerful punch with every bite. Nutty peanut butter savory fish sauce bright lime juice and a subtle kick of chile come together in a creamy dressing that clings to crisp cucumber slices. It is quick refreshing and the kind of salad that keeps you coming back for more.

I first made this on a hot summer afternoon and it disappeared before the grill was even fired up. It is one of those recipes that makes you feel like a pro with minimal effort.

Ingredients

  • English cucumbers: give crisp texture and tender skin no peeling needed
  • Kosher salt: draws out moisture and seasons the cucumbers thoroughly
  • Creamy peanut butter: creates a rich base for the dressing choose unsweetened
  • Fresh lime juice: adds a bright citrus tang
  • Light brown sugar: balances acidity with a gentle sweetness
  • Unseasoned rice vinegar: adds mild sharpness
  • Fish sauce: brings umami depth and complexity
  • Garlic: adds sharpness and bite
  • Untoasted sesame oil: gives a subtle nutty background flavor
  • Shredded carrots: add color crunch and a touch of sweetness
  • Scallions: bring a mild oniony freshness
  • Fresh cilantro: brightens and balances the bold flavors
  • Fresno or jalapeño chile: adds gentle heat adjust to taste
  • Roasted peanuts: add irresistible crunchy contrast

Look for firm cucumbers and glossy carrots and always use fresh lime juice for best flavor.

Step-by-Step Instructions

Salt the Cucumbers:
Slice cucumbers into rounds and toss with salt in a large bowl. Transfer to a colander set over the bowl and let sit for 10 minutes. This draws out water and keeps the salad crisp.
Make the Dressing:
In a medium bowl whisk peanut butter lime juice brown sugar vinegar fish sauce garlic and remaining salt until smooth. Slowly whisk in sesame oil until fully blended into a creamy dressing.
Pat Dry the Cucumbers:
Use paper towels or a clean kitchen towel to blot the cucumber slices dry. Discard the drained liquid and place cucumbers back in the large bowl.
Assemble the Salad:
Add carrots scallions cilantro chile peanuts and half the dressing to the bowl. Toss everything gently to combine making sure the dressing coats the ingredients evenly.
Finish and Serve:
Transfer the salad to a platter or bowl. Top with the remaining peanuts and drizzle over the rest of the dressing. Serve with lime wedges on the side.
A zesty cucumber salad with carrots and onions. Bookmark
A zesty cucumber salad with carrots and onions. | ioanacooks.com

Storage Tips

The dressing can be made ahead and stored in the fridge for up to three days in an airtight container. Assembled salad should be eaten right away to enjoy the crisp cucumbers. If needed prep ingredients in advance and combine just before serving.

Ingredient Substitutions

Use Persian cucumbers if English are unavailable. Swap almond butter for peanut butter for a different nutty note. Soy sauce can replace fish sauce for a vegetarian version though flavor will change slightly.

Serving Suggestions

Serve as a vibrant side for grilled chicken or steak. Add cold rice noodles for a light lunch. Perfect alongside spicy Thai or Vietnamese dishes.

A plate of sliced cucumbers with a zesty sauce. Bookmark
A plate of sliced cucumbers with a zesty sauce. | ioanacooks.com

Cultural Context

This salad takes cues from Southeast Asian flavors especially the balance found in Thai cuisine. While not traditional it pays homage to the flavor profile of dishes like pad Thai with lime fish sauce peanuts and herbs.

I love the way the roasted peanuts tie everything together with a savory crunch. Every time I make this it reminds me of summer barbecues in my backyard with cousins stealing bites before dinner was served.

Frequently Asked Questions About Recipes

→ How do I keep cucumbers crisp in salad?

Salt the sliced cucumbers and let them sit for 10 minutes to draw out moisture. Then pat them dry to keep them crisp and prevent sogginess.

→ Can I make the dressing ahead of time?

Yes, the peanut-lime dressing can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

→ What type of cucumbers should I use?

English cucumbers work best due to their tender skin and minimal seeds, but Persian cucumbers are also a great substitute.

→ Is this salad spicy?

It has a mild heat from Fresno or jalapeño chile, which you can adjust or omit to your preference.

→ What pairs well with this salad?

This salad complements grilled meats, noodle dishes, or can be enjoyed on its own as a light and flavorful side.

→ Can I make this salad ahead of time?

The salad is best served immediately, as cucumbers lose their crunch over time. However, you can prep ingredients and dressing ahead separately.

Zesty Cucumber Salad

Cool cucumbers in a bold lime peanut dressing with herbs and spice

Time Needed to Prep
10 minutes
Cooking Duration
10 minutes
Overall Time
20 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Asian-inspired

Number of Portions: 6 How Many It Serves (1 large bowl of salad)

Dietary Preferences: No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Salad

Ingredient 01 2 large English cucumbers (1 1/2 pounds or 680 g), sliced into 1/4-inch thick rounds
Ingredient 02 1 teaspoon Diamond Crystal kosher salt
Ingredient 03 2 small carrots (4 ounces or 57 g), peeled and shredded
Ingredient 04 2 medium scallions, trimmed and thinly sliced
Ingredient 05 1/2 cup chopped fresh cilantro (14 g)
Ingredient 06 1 small Fresno or jalapeño chile (18 g), seeded and finely chopped
Ingredient 07 1/2 cup salted roasted peanuts (2 1/2 ounces or 70 g), chopped
Ingredient 08 Lime wedges, for serving

→ Dressing

Ingredient 09 3 tablespoons creamy unsweetened peanut butter
Ingredient 10 3 tablespoons fresh lime juice (from 2 small limes)
Ingredient 11 1 packed tablespoon light brown sugar (14 g)
Ingredient 12 1 tablespoon unseasoned rice vinegar
Ingredient 13 1 tablespoon fish sauce
Ingredient 14 1 large garlic clove, minced
Ingredient 15 1/2 teaspoon Diamond Crystal kosher salt
Ingredient 16 1/4 cup untoasted sesame oil

Steps to Follow

Step 01

In a large bowl, toss sliced cucumbers with 1 teaspoon kosher salt. Transfer to a colander set over a bowl and let rest for 10 minutes.

Step 02

In a medium bowl, whisk together peanut butter, lime juice, brown sugar, vinegar, fish sauce, garlic, and remaining 1/2 teaspoon salt until smooth. Slowly whisk in sesame oil until emulsified.

Step 03

Pat cucumbers dry with paper towels or a clean kitchen towel. Discard accumulated liquid and return cucumbers to the bowl.

Step 04

Add carrots, scallions, cilantro, chile, 1/4 cup chopped peanuts, and half of the dressing to the cucumbers. Toss to combine.

Step 05

Transfer salad to a serving bowl or platter. Top with remaining peanuts and drizzle with remaining dressing. Serve immediately with lime wedges.

Extra Tips

  1. For best texture, consume immediately after preparation while cucumbers remain crisp.
  2. Peanut-lime dressing can be made up to 3 days in advance and refrigerated.

Tools You'll Need

  • Box grater
  • Colander

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains peanuts
  • Contains fish (fish sauce)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 269
  • Total Fat: 20 grams
  • Carbohydrate Amount: 21 grams
  • Protein Amount: 6 grams