This Cucumber Salad with Peanut Butter Dressing and Chili Crisp is a refreshing, crunchy side dish for summer. The creamy dressing coats each slice while the chili crisp brings the heat. Customize with your favorite toppings and dig in!
What’s Included In This Post
If you haven’t already, it’s time to ditch the notion that salads are just big ol’ piles of lettuce. When you ditch the leafy greens, you open a whole new world of veggie-packed side dishes!
This spicy cucumber salad with peanuts is a prime example. Who would have thought crunchy cucumbers and peanut butter played so well together?
Let’s get right into the recipe. But if you’re crushing on cucumbers, check out my Korean Cucumber Salad and Quick-Pickled Cucumbers and Onions (two of my most popular recipes of all time)!
Why This Cucumber Peanut Salad Works
- The cool crunch of fresh cucumber pairs beautifully with the rich, creamy peanut butter dressing. With the option to add as much chili crisp as you please, it’s a flavorful salad that doesn’t totally overwhelm your palate.
- Think chili crisp is purely spicy? Think again! The subtly smoky flavors add nuance, plus the variety of textures takes this dish from basic to craveable.
- With endless options to customize and make it your own, you’ll never get bored.
And as a registered dietitian, I’m all for it! Most of us don’t come anywhere close to eating the recommended amount of fruits and vegetables every day. If you need a sauce or dressing to entice you into getting an extra serving, so be it!
Ingredients You’ll Need
There are many variations of this cucumber salad with peanut dressing and chili crisp out there. You might be familiar with the viral TikTok version from Logan that surged in popularity during the summer of 2024.
My version is slightly different, but here’s what you’ll need to replicate it:
- Fresh cucumbers. English cucumbers are ideal because they have a thin skin and fewer seeds. Persian cucumbers also work wonderfully, as do varieties of snacking or mini cucumbers.
- Green onions
- Garlic. Fresh minced garlic adds the best flavor, but go with “jarlic” if needed. It has a more pungent flavor but the convenience can be worth it.
- A pinch of sugar
- A dash of MSG
- Peanut butter and chopped peanuts
- Chili crisp and sesame seeds
- Soy sauce, sesame oil, and rice vinegar for the dressing
(full ingredient list and quantities can be found in the recipe card below)
Personally, I love Fly By Jing’s Sichuan Chili Crisp (formerly called Chengdu Crunch). I’m not sure how they manage to keep everything so delightfully crunchy. Truly. But I don’t question it, I just do my part to keep demand high so they never, ever stop making it.
Swaps and Substitutions
Like nearly all of my recipes, I invite you to explore other combinations of flavors and ingredients to make something you’ll love. Here are a few ideas to try:
- Swap the green onion for thinly sliced red onion, which has a crispier texture and more intense onion flavor.
- If you don’t have rice vinegar, you can also use mirin or apple cider vinegar. Just don’t swap for fish sauce or shaoxing (Chinese fermented rice wine) unless you want a much different flavor profile – both are an option, just be aware!
- If chili crisp is too much for you, ease up on the spice by using a milder chili oil, crushed red pepper flakes, or chili flakes instead.
- On the other hand, if spice is your thing, experiment with sambal oelek, harissa, or other types of red pepper-based sauces or condiments.
- Use tamari or liquid aminos for a gluten-free option, if needed.
And finally, if you have an abundance of fresh herbs, add some of your favorites! This cucumber and peanut butter salad pairs well with Thai basil, cilantro, or mint. Ginger or fresh lime juice are also options that can make this recipe even more flavorful and fragrant.
How to Make Cucumber Peanut Salad
When I say this is a simple recipe, I really mean it! The original recipe on TikTok doesn’t even use a mixing bowl. It just combines everything in a prep container with a lid to be shaken together until fully mixed.
Personally, I prefer to mix the sauce components separately. You can better gauge the flavor before you add the sliced cucumbers and make adjustments if needed.
But after that, just add the cucumbers to a large bowl, pour over the sauce like a salad dressing, and fold together until well-mixed and evenly coated.
Street Smart Nutrition Tip: If you have a mandoline slicer, you’ll make quick work of this recipe. If not, grab a sharp knife and a cutting board and allow for a few extra minutes of prep time.
Serving Suggestions
Since this cucumber salad recipe is a side dish, not a main dish, you’ll need to pair it with something to make it a complete meal.
Add your favorite protein, like grilled chicken, shrimp, or tofu. When paired with steamed rice or noodles, you have an all-in-one meal that’s sure to satisfy! My Soba Noodle Salad with Pork and Peanut Sauce is a great place to start.
And if it’s too hot to fire up the grill, stick with a no-cook option like salad bowls to beat the heat.
Cucumber and Peanut Butter Salad with Chili Crisp
Ingredients
- 1 large cucumber
- 2 tbsp peanut butter, smooth or creamy style
- 2 cloves garlic, grated or minced
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tbsp low sodium soy sauce
- 1/2 tsp sugar
- 1/8 tsp MSG, or to taste (optional)
- 2 green onions, thinly sliced
- 2 tsp sesame seeds, for garnish (optional)
- 1 tbsp chili crisp
- 2 tbsp chopped peanuts
Instructions
- Use a mandoline slicer or sharp knife to slice the cucumber into thin slices. Add the sliced cucumber to a mixing bowl.
- In a smaller separate bowl, combine the ingredients for the sauce: peanut butter, garlic, sesame oil, rice vinegar, soy sauce, sugar, and MSG (if using). Taste and adjust flavor or consistency as needed.
- Add the peanut sauce to the sliced cucumbers, along with the sliced green onions and sesame seeds, and toss to combine.
- Once evenly coated, drizzle with chili crisp and top with the chopped peanuts and extra sesame seeds or green onions. Serve immediately.
Notes
Nutrition
Storing Leftover Cucumber Salad
This recipe is best enjoyed fresh, but you can store extras in the refrigerator for 1-2 days. Any longer than that, and you’ll end up with soggy cucumbers and separation in the sauce.
To make this ahead of time, I recommend making the sauce and storing it separately. When ready to serve, slice some fresh cucumbers and toss everything together rather than storing the finished dish.
Cucumber Peanut Salad FAQs
Can I use regular cucumbers?
Yes, but the seeds and pulp will impact the texture of the finished dish. To avoid a soggy salad, slice the cucumber in half lengthwise. Use a spoon to scrape the seeds and pulp out before slicing into half-moons.
Why is the dressing so thick?
Peanut butter is naturally thick and may be hard to mix. This is especially true for natural peanut butter brands that can separate in the jar.
If your peanut butter dressing feels hard to whisk, add a small splash of water or a little extra rice vinegar or soy sauce. This will loosen the dressing to your desired consistency.
Alternatively, you can use a store-bought peanut sauce or peanut dressing.
Why is my cucumber salad so soggy?
Cucumbers are 95-96% water, which is what makes them so refreshing and hydrating! But that extra moisture can cause issues.
Pat the cucumber slices with paper towels to dry them off before adding the dressing. This buys you some extra time, but if you’re storing this cucumber salad longer than 1-2 days, a soggy salad is all but inevitable. Plan to eat leftovers before then or make a smaller batch to avoid food waste.
I hope you enjoy this cucumber salad with peanut butter dressing and chili crisp! It has a way of brightening up any meal with its unique blend of textures and flavors. Give it a try, and you may find a new favorite on your salad roster. Be sure to leave a rating and comment if you do!
As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to fearlessly nourishing meals!
Questions & Reviews
So simple to throw together, yet this crunchy cucumber salad is snack-level genius. A clever way to make the most of cucumbers, and honestly, it’s just so tasty.