Crunchy cucumber salad with creamy peanut dressing, fresh lime, chili flakes, and cilantro. A quick, Thai-inspired side dish that’s light, spicy, and perfect for summer!

Spicy peanut cucumber salad topped with chopped peanuts and cilantro in a ceramic bowl

If you’ve got a pile of cucumbers to use up this summer (or anytime, really), this spicy peanut cucumber salad is your answer. It’s got a Thai-inspired twist with a nutty, creamy peanut dressing that clings to those crisp slices.

Honestly, I never would’ve thought to pair cucumbers and peanuts until I dug up some old Thai recipes I’d saved years ago. Curiosity won out, and now it’s one of my favorite ways to skip the lettuce and make something totally different.

Close-up of peanut cucumber salad with creamy dressing and a fork ready to serve

It’s got a gentle kick from chili flakes, just enough to wake up your taste buds without setting your mouth on fire. If you enjoy Korean heat, check out my Korean spicy cucumber salad to put all those cukes to work.

Ingredients & Flavor Tips

Ingredients for making peanut cucumber salad

This easy salad comes together with simple ingredients you can find anywhere. Here’s what you’ll need and some quick notes.

  • Cucumber: Any cucumber works here. I usually grab English or Korean cucumbers because they’re extra crisp, but even regular slicing cucumbers are fine. If the skin feels tough, just peel a few strips.
  • Dressing essentials: I like using crunchy peanut butter for a little texture, but creamy works too. Soy sauce, rice vinegar, fresh lime, garlic, chili flakes (or gochugaru for a bit more color), and a sprinkle of sesame seeds bring it all together.
  • Fresh touches: Don’t skip the chopped peanuts and cilantro on top. They add so much nutty crunch and bright, herbal flavor. That’s what really makes this salad pop.

Easy Steps for Peanut Cucumber Salad

These photos are here to give you a handy visual guide. For exact measurements and detailed steps, head to the full recipe card at the bottom of the post.

Peanut butter, soy sauce, lime juice and seasonings mixed in a jar for salad dressing
Creamy peanut dressing poured over sliced cucumbers in a mixing bowl

This couldn’t be easier. Just add all the dressing ingredients to a jar, screw on the lid, and shake it like crazy. You want that peanut butter to break up and blend into a smooth, creamy dressing. Pour over your cucumbers, toss with peanuts and cilantro, and that’s it. Fresh, simple, and totally addictive.

I served this Thai cucumber salad alongside a rich basil beef stir-fry and it made such a great dinner combo. Hope you give it a try and love it as much as we did!

Thai-inspired spicy cucumber salad with peanuts, cilantro and chili flakes
Peanut cucumber salad in a serving bowl

Spicy Peanut Cucumber Salad

Servings: 3 people
Prep Time: 7 minutes
Total Time: 7 minutes
Crunchy cucumber salad tossed with a creamy peanut butter dressing, fresh cilantro, chili flakes, and lime. A quick, Thai-inspired side dish!
5 from 2 ratings
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Ingredients

  • 1 (about 300 g) English cucumber, or other cucumber of your choice
  • 4 tbsp (30 g) roasted peanuts, chopped
  • 3 tbsp (10 g) chopped cilantro

Peanut butter salad dressing

  • 1 heaping tbsp (20 g) peanut butter, creamy or crunchy
  • 1 tbsp (15 ml) soy sauce
  • 2 tbsp (30 ml) rice vinegar, or other mild vinegar
  • 1 ½ tbsp (22 ml) honey
  • 1 tsp (5 g) minced garlic
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tsp (2 g) chili flakes, or 2 tsp Korean gochugaru
  • 1 tbsp (9 g) toasted sesame seeds
  • pinches salt

Instructions 

  • Wash and dry the cucumbers. Slice them into thin rounds and place them in a large mixing bowl.
  • In a small jar with a tight-fitting lid, combine the peanut butter, soy sauce, rice vinegar, honey, garlic, lime juice, chili flakes, sesame seeds, and salt. Screw on the lid and shake vigorously until the dressing is smooth and creamy.
  • Pour the dressing over the sliced cucumbers. Add most of the chopped peanuts and cilantro, reserving a little for garnish. Gently toss everything together until the cucumbers are well coated.
  • Transfer the salad to a serving plate or bowl. Sprinkle the remaining chopped peanuts and cilantro on top. Serve immediately for the best crunch, or chill in the fridge for 10–15 minutes.
Cuisine: Southeast Asian, Thai
Course: Salad, Side Dish
Author: Hyegyoung K. Ford
Calories: 142kcal, Carbohydrates: 14g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 602mg, Potassium: 309mg, Fiber: 2g, Sugar: 8g, Vitamin A: 333IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 1mg
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