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Spicy cucumber and peanut salad recipe

Spicy cucumber and peanut salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cucumber salad

Garlic and chilli sauce add a spicy kick to a this easy cucumber salad with peanuts and spring onions.

3 people made this

IngredientsServes: 4

  • 1 teaspoon vegetable oil
  • 4 cloves garlic, minced
  • 3 tablespoons white vinegar
  • 1 teaspoon caster sugar, or to taste
  • 1 tablespoon chilli-garlic sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes (optional)
  • 2 cucumbers - halved lengthwise, seeds scraped out with a spoon and thinly sliced
  • 75g chopped peanuts
  • 2 spring onions, chopped

MethodPrep:15min ›Cook:5min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Heat vegetable oil in a small pan over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
  2. Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chilli-garlic sauce, fish sauce, coriander, cooked garlic and chilli flakes until thoroughly combined. Stir in cucumbers, peanuts and spring onions to coat with dressing. Chill at least 1 hour to overnight.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (18)

by DorthyEm

Tasty and spicy. I mostly followed the recipe except used 1/2 tablespoon of fresh coriander and a teaspoon of organic peanut butter (made from just peanuts) in the dressing instead of chopped peanuts because that's what I had. Next time I will use more of both: maybe a full tablespoon of fresh coriander and a tablespoon of peanut butter (if I don't have peanuts). The peanuts are an important part of the taste. We ate this as a side salad to burgers, and it was very good. I imagine it would also taste great on rice.-11 Aug 2013

by lutzflcat

Since most recipes tell you to saute garlic for about 30 seconds, I cut back on the time for fear that 5 minutes would turn the garlic bitter. No doubt about it, this salad does have a kick. If you're in the middle on spiciness, you may want to add half a tablespoon of the chili-garlic sauce, taste, and then add the rest if you feel you need it. Same comment applies to the addition of the red pepper flakes. This is a pretty nice Asian cuke salad, and I definitely liked the flavor of the coriander which is a spice I've not used often.-28 Jan 2013

by Elizabeth Higgins

I added red onion, chicken, and cooked chow mein noodles. It's so good. The only problem was I didn't have enough for leftovers. I'm going to double it next time so I can enjoy it for lunch the next day as well.-17 Mar 2013

Sweet and Tangy Thai Cucumber Salad

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Learn how to make an easy Thai cucumber salad. This salad is loaded with crisp cucumbers, robust red onions, and tons of toasted sesame seeds. The dressing is sweet and tangy and so refreshing!

Take it from someone who isn’t the biggest fan of cucumbers, that this is one addicting Thai cucumber salad!

It’s got everything I love in a good salad and more. Let’s start with the texture – every bite is loaded with a nice and satisfying crunch. And that dressing! It’s both sweet and tangy and has a little bit of heat from the red pepper flakes, more sesame flavor from the sesame oil and to round it all out umami from a few teaspoons of fish sauce. But don’t worry, if the f word makes you want to avoid making this delicious salad. You can easily leave the fish sauce out and move right along like it was never meant to be there in the first place. Removing the fish sauce also makes this salad vegan-friendly so everyone can enjoy it.

And I know what you’re thinking, it’s the last week of September, why the heck are we talking summery Thai cucumber salad recipes when the rest of the world is diving headfirst into all the fall comfort foods? The reality is that though my friends in the north are getting their first taste of a chill in the air, your friends down south are still working up a sweat with no end in sight.

In fact, I feel like the tropical storm/depression that hit us last week ended up making the temperature (and lord, that humidity) even worse.

What you need to make your Spicy Thai Salad


Red chillis How spicy your salad becomes is entirely up to you. I used one red chilli in the salad and another (with seeds) in the dressing, but where you put the chilli(s), how many, and whether you remove the seeds is totally your decision.

Dry roasted peanuts This salad needs a salty, savoury crunch and roughly chopped dry roasted peanuts are the best way of delivering this by a long way. Their texture is quite different to a standard peanut, so they really stand out from the creamy dressing and crunchy vegetables.

Peanut butter As your dressing will be blitzed until smooth, it doesn't matter if you use smooth or crunchy peanut butter - whatever you have in the cupboard!

Lime Thai food is famous for its sour / salty / sweet combination so the lime juice is vital to the overall flavour of the dish. However adding citrus (and salt) to raw vegetables will start to release their juices and their crispiness will diminish, so leave off the dressing until the very last minute.

Soy sauce I almost always use Tamari - a more rich and less salty version of soy sauce. It has a darker colour, so you can use a little less, then use salt to adjust the seasoning as required.

Sesame oil gives this dressing its final Thai-flavour flourish. If you don't have any to hand, make sure you substitute in a flavourless oil like sunflower or rapeseed, and not olive or anything with a strong flavour.


I spiralised the carrots and cucumber for my Thai Salad using a nifty new spiraliser attachment Spiral Expert* for my Magimix Pro*.

Of course you could use a manual spiraliser* instead, or else a julienne cutter - I have a julienne attachment on my OXO Grate & Slice Set* which is really handy, or you can use a julienne peeler like this one* instead.

If you don't have any of these gadgets, a sharp knife and a bit of patience and you will have beautiful carroty matchsticks in no time!

Spicy Cucumber and Peanut Salad

This spicy cucumber and peanut salad seems unassuming, but holy Toledo, it is WAY delicious! When I saw this recipe I happened to have a cucumber on hand so I thought I’d give it a go, but I didn’t think it was going to blow me away like it did. I’m not sure if it was the peanuts or what, but I could not stop eating it. Thankfully, my garden has about a dozen cucumbers in various stages of growth so I should be set for the whole summer.

Sorry for the quick posts this week. I am swamped with work (a good thing!) Besides, its summer so when I do have a free moment, the gorgeous weather beckons me out of the kitchen. Next time I decide to ditch the kitchen for some sunshine (which will probably be later today) I’m going to pack a to-go version of this spicy cucumber and peanut salad. Obsessed.

How to make Thai Cucumber Salad recipe

  1. To begin, you can either thinly slice the cucumbers or spiralize them. If you wish to spiralize, trim the ends of the cucumber. Spiralize the cucumbers or use a mandolin to thinly slice.If not, trim the ends of the cucumber and thinly slice.
  2. Add to a large mixing bowl. Toss with the carrots, sliced bell peppers, and green onions.
  3. To make the Peanut Chili Vinaigrette: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame chile oil, honey, water, lime, garlic, red pepper flakes, and black pepper.
  4. To serve, drizzle salad with the dressing and garnish with chopped peanuts.


This salad takes a little chopping, but it’s pretty easy!

  • Make the dressing: I like to start by whisking together all the ingredients for the dressing. Warming the peanut butter for about 20-30 seconds in the microwave really helps make it easier to whisk and incorporate into the dressing.
  • Prep the veggies: Huge time savers are buying already chopped baby kale and pre-shredded carrots! You can also use a bag of slaw if you don’t want to cut the purple cabbage and save even more time!
  • Chop the chicken: I use either rotisserie chicken or leftover grilled chicken for this recipe-makes it super easy!
  • Dressing and peanuts: Pour the dressing over the salad and top with peanuts!
  • Chill (optional): This isn’t necessary, but I like to chill the salad for about 30 minutes before serving it. It allows the dressing to slightly soften the kale and absorb into the other veggies.

What is the meaning of kachumber?

Kachumber (pronounced Kah-Chum-Bur) refers to salads made with cucumber in Indian cuisine.

They can contain ingredients like chili, tomato, onion and also spices like cumin.

This recipe gives you that dynamic range of flavor, and it’s east to make!

Along with the naturally sweet coconut, you get a nice variety of texture.

There’s the crunch of chopped roasted peanuts, the heat of chili pepper and nutty-tasting popped brown mustard seeds and cumin.

That bold balance of salt, sugar and spice reminds me of fresh, healthy recipes with Southeast Asian zing.

If you’re a fan of bright, savory flavors I think you will be surprised at the simplicity of this salad, and how seriously delicious it is.

My Sweet and Spicy Banh Mi Noodle Bowl and Fresh Summer Roll Bowl are the recipes I often turn to when that specific craving hits.


  1. Combine all the salad ingredients -- kale, cabbage, other veggies, mango (if using), and peanuts -- except for the lime juice in a large salad bowl.
  2. Heat a 10-12" non-stick skillet or cast-iron skillet over medium or medium-high heat. Add the avocado oil until it sizzles when flicked with water.
  3. Season the chicken on both sides with salt and pepper. Add it to the pan and cook the chicken for 8-12 minutes, flipping every 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees. Remove the chicken from the heat and let it rest for 5 minutes.
  4. Combine all the dressing ingredients except for the water in a medium-size mixing bowl, small blender, or food processer. Whisk or blend/process together until combined and creamy. If the dressing is too thick, whisk or blend in an additional 2-4 tablespoon water until smooth.
  5. Slice the chicken crosswise and layer it on top of the salad. Squeeze the extra 2-3 tablespoons lime juice on the salad, dress it with the peanut dressing, and toss the salad until combined. Serve the salad and enjoy!

Thai chicken kebabs make me feel like summer has arrived!

And … it almost has. I spent yesterday laying on the beach with my handsome man soaking up some much-needed sunshine. Today I keep getting distracted by the wicked new color of my skin. Seriously guys, having a tan makes me so happy.

Do you know what else makes me happy? Dipping some tasty Thai chicken kebabs into spicy satay sauce. Maybe this sounds cheesy but I've always loved food that has to be dipped. No matter what it is, that little plunge into something saucy just makes my day.

The chicken is marinated in some simple but flavorful Thai spices before it's popped on the BBQ and covered in tasty grill marks.

The satay sauce can be made two ways:

Then there's the cool cucumber salad. It's so simple that I was hesitant to share the recipe with you. Can I even call it a recipe when it only has five ingredients, including salt and pepper? Even though it's super basic I absolutely love it with the spicy Thai chicken kebabs. It's just a bonus that it can be made in less time than it takes the chicken to cook.

The other big bonus: this whole dinner comes together in 30 minutes flat!

Seriously, you can start this dinner and be sitting down to eat a half hour later. That's faster than it takes for a pizza to arrive. And healthier. And 1.987 million times tastier. IMO.

See that cucumber salad in the background photobombing the Thai chicken kebabs? I've been making that salad since I was about eight years old. No lie. My mom taught me how to make it and for years it would be my contribution to BBQs and picnics. Then, after too many childhood cucumber salads, it fell off my radar and was completely forgotten about until a month ago.

I knew I wanted to share this Thai chicken recipe with you, but I wanted to make it a meal. I don't know why or how this long forgotten cucumber salad recipe came screaming back into my brain, but it did. And it works! The truth is, I've been making this with so many meals again cause it's super stinkin' easy make, it's so tasty and it goes with just about everything. Hope you love it too!

PS. If you're looking for more chicken recipes, make sure to check out the Meat and Chicken category.

Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!

Cucumber Peanut Salad Recipe

In addition to the Sharpie pens, the half-full mug of tea, the snapshots, the magazines, the letters to be mailed, and the stamps to go on those letters, I have two new cookbooks on my desk. Two books to really dive into. I've mentioned this before, but a number of us have been choosing cookbooks to focus on, and we've just chosen these to be next. Tender V.1 is by Nigel Slater, and How to Cook Indian by Sanjeev Kapoor was the other. These are the picks for the next two months, which should give you enough time to buy them or check them out from the library if you like. We did Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery last, and Moro East and The Essential New York Times Cookbook before that. Today's Cucumber Peanut Salad was my first foray into Sanjeev's book and it doesn't disappoint - chopped cucumbers, spices, toasted peanuts, coconut, and green chiles come together in a refreshing but surprisingly substantial salad.

Tender V.1 is by Nigel Slater, and is one of the most beautiful cookbooks I've purchased. At its most simple and basic it is about one man cooking from his garden. But, as anyone who has spent much time with a Nigel Slater book knows, the simplest ideas, or ingredients, or cooking techniques often develop into something completely captivating. And his recipes deliver. So, this pick was a no-brainer. How to Cook Indian was a bit of a wild card choice. After my book signing in Berkeley, I was invited by the shop to choose any book I liked. I tucked the massive orange Indian volume under my arm, went home, and spent hours the next morning tagging recipes - so many! And today's salad was one of them.

I took some liberties with this based on personal preference, and readily available ingredients. That's just how I roll when it comes to cooking Indian these days. I don't always have all the ingredients on hand, but I try not to let that deter me. Instead of trying to get thing perfectly "authentic" or as written, I wing it a bit, based on what I think will taste good within the general framework of a recipe. So, for this salad - I didn't have fresh coconut, but I did have big, dried coconut flakes. I knew I could toast them, and they'd be great. So I went with it. I like to leave some of the peel on my cucumbers - so that is what you see here. That sort of thing. I forgot to grind the peanuts - the sky did not fall.

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I've made this many times with lots of different substitutions, and it always comes out great. I often use lemon or lime instead of vinegar, and add shredded carrots and red cabbage to increase the veggies. I have used a couple different types of natural/fresh ground peanut butter and they each worked perfectly. Not sure why the author says otherwise! I do usually double the recipe and mix the sauce in the food processor, which I first use to shred the carrots and cabbage. It's super easy and fast.

I used shredded carrots instead of bell pepper and add sliced chicken breast to it. SO delicious, it is hard not to eat the whole bowl.

Best peanut sauce recipe ever! So easy to make, so very tasty. Everybody wanted the recipe. Next time I will add other vegetables to add more colour flare to the dish and possibly some tofu or meat to turn it into a meal.

Tasty! I swapped a few ingredients-using brown rice instead of noodles, honey instead of sugar and added broccoli. To add a little more depth to the sauce I added one large clove of chopped garlic and a little crushed red pepper. I also took the advice of from the reviews here and cut the soy sauce in half. I will definitely make again. The only thing I may do different is sautee the garlic and ginger first.

I've made this several times following recipe to the T, and each time, to rave reviews of guests. It's not something that you can prepare totally ahead of time, but you can make the dressing earlier in the day, and wait until closer to serving time to prepare the rest of the recipe to prevent it from getting sticky and mushy. A great side for any occasion!

I made only the dressing to use on a chilled shrimp & vegetable salad (snow peas, broccoli, napa cabbage, red bell peppers, cilantro, green onion and crushed peanuts)to take to work. I used water instead of chicken stock (50% called for in the recipe) to thin it out because I didn't fell like opening the huge can of chix stock I had on hand. I was very pleased with the dressing flavor, and I printed it out so I can make this again!

Taking the tip from other Pan-Asian recipes, I added 1T of lime juice and it was fab. Whole family enjoyed it. Be sure to chill it. Might try diced cucumber next time.

Made this tonight for dinner and thought it was terrible, with an overpowering soy sauce flavor. We definitely followed the recipe so I'm puzzled by all the positive reviews. I guess I'll chalk it up to "different strokes".

I thought this was a good base to start from just didn't have enough oomph for me. Added a 1/2 lime juiced, dbled. ginger, added garlic and maybe teaspoon of schiracha. Used a hand blender to whizz up. Then I thought it was great and will make again. Definitely, fresh cilantro makes a difference.

This was edible. I used crunchy peanut butter cos that's all I had and a yellow pepper instead of an orange one and had no green onions. Everything else was done as described. I'm not sure why everyone's raving about this. I ate it because I was hungry but wouldn't make it ever.

I used this recipe for the sauce and then threw in some pasta, zucchini, cabbage, cilantro, red peppers, and carrots. I also added cubed tofu breaded in cornstarch. It was delicious! I think this would make an awesome brown bag lunch or picnic dish.

Pretty good. If adding chicken or shrimp, I recommend making 1.5 servings of sauce so that it doesn't dry out. I feel that it's best when served right after you cook it otherwise it gets mushy. Make sure the noodles are cooked al dente or again, you will get mush. Next time I will substitute sriracha sauce for the cayenne, add a clove of chopped garlic, and add a tablespoon of toasted sesame seeds. I think I will also substitute shredded carrots for the matchstick peppers, as I am not a big bell pepper fan and I don't feel that they added much. Oh, tried this heated up. meh. not so good.

I just made this for a reunion with all our Asian friends. Oh, my! Everyone loved it and it went very quickly. My husband thought it was better than the version we always order at our favorite restaurant. I kept it on the mild side as half the eaters were kids. Also, I used Veri Veri Teriyaki sauce in place of the soy sauce. No lettuce leaves for us. we just heaped it on plates. So very delicious! This has a permanent place in our family's repertoire.

Delicious! Made it as directed, the only modification I made was to use garlic chili paste instead of cayenne. I needed to make another batch of sauce as the noodles were not dressed enough for my taste (so much for low cal).

I'm eating this at my computer. This is amazing. Kids really like it. Fast and easy and you can use whatever you have in your crisper to change it up. This is going into my rotation.

2nd review on this. I now use Lee Kum Kee Chili Garlic Sauce instead of the pepper flakes and omit the sugar. I also make 50% more sauce and add shredded chicken, poached in chicken broth, ginger and a dash of soy.

This is my standby recipe for potlucks and dinners for friends with newborns. Dependable, savory, simple to make. I never change a thing. just add shredded chicken breasts or shrimp for protein.

This salad is delicious! I used veggie stock to make this salad vegetarian. I also add tofu coated in corn starch and pan fried to add extra protein to make it a meal.. in addition I like to add broccoli slaw.

Sauted 1-2 cloves of garlic and ginger for a minute or two and added it to the sauce along with a Tbsp. or so of chili garlic sauce and juiced 1/2 a lime. In addition, mixed in cooked, cut up chicken and blanched matchstick cut carrots. Yum!

My guests loved this and happily had seconds, even though I prepared it as the first of three courses I was going to serve! While I was preparing the dressing, I found it to be a bit too salty, so I'll probably cut back on the soy sauce next time. It definitely helps to warm the ingredients for the dressing so it's easier to mix.

I followed prior reviewers' suggestions and notes--- used water plus a bit of extra salt instead of chicken broth, added more red/yellow pepper, shredded carrots, shredded zucchini, a few cloves of minced garlic, srichacha sauce instead of the cayenne. Too lazy to plate with the lettuce, and forgot to buy peanuts. Also, the kids ate it too!

I followed the recipe and was delighted with the results. This is a yummy salad and perfect for a light summer meal. I would add sauteed chicken breast strips next time and make it a complete meal. The flavor of the dressing is exceptional!

I served this tonight for a light summer dinner for my family. They are tough bunch of critics. We all agreed that next time I will decrease the amount of vinegar and heat up the sauce as suggested by the cook from Michigan. I believe it will make the sauce a bit creamier. Other than that it was great! I added some shelled edamame, grated carrot and a few peas. served it with some sauteed scallops and it was a nice easy summer meal.

I agree with all the good reviews as far as flavor goes. I did not change anything about the recipe. When I make it again, and I will, I will wait till I am putting it on the table before I add the sauce--I added the sauce, tossed it, and refrigerated it until dinner time and the sauce got too thick. (I should have predicted that the peanut butter would do that). Several reviewers suggested adding more sesame oil and soy sauce to thin the sauce so I will try that.

Whoops - the review below is mine I forgot to give it a fork rating (four!).

Watch the video: Asian Cucumber Salad Recipe. Spicy and Tasty (August 2022).