Name: Asian Cucumber Salad with Roasted Peanuts Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon red pepper flakes; 1 tablespoon minced garlic (store-bought or fresh); 1 tablespoon sesame seeds; ¼ teaspoon salt (adjust to taste); 3 medium cucumbers, thinly sliced (English cucumbers recommended); 2 to 3 tablespoons chopped roasted peanuts; 3 green onions, thinly sliced (for garnish)

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I’m so excited to share this Asian Cucumber Salad with Roasted Peanuts Recipe with you—it’s one of those refreshing dishes that feels light yet satisfies with a perfect crunch. Whenever I’m craving something quick, tangy, and a little spicy, this salad hits the spot every time. Plus, it’s super simple to throw together, making it my go-to for lunch or a side with grilled dishes on warm nights.

What really makes this recipe special is the way the roasted peanuts add a wonderful contrast to the cool, crisp cucumbers and the vibrant, slightly sweet dressing. You’ll love how the flavors meld after chilling, giving you a salad that’s bursting with zing and texture. Trust me, once you try this Asian Cucumber Salad with Roasted Peanuts Recipe, it’ll become a staple in your kitchen too!

Ingredients You’ll Need

The beauty of this recipe is in its simple, fresh ingredients that balance each other perfectly. When you shop, look for fresh, firm cucumbers (I like English cucumbers for their thin skin) and good-quality roasted peanuts for that extra crunch. Grab rice vinegar and sesame oil from the Asian aisle if you don’t have them handy—they really bring the authentic flavor.

Rice vinegar: This gives the salad its signature tanginess without overpowering the other flavors.
Soy sauce: Adds a savory, umami depth. Use low sodium if you’re watching salt.
Honey: Balances the acidity with a touch of natural sweetness.
Sesame oil: A little goes a long way here; it brings a lovely nutty aroma.
Red pepper flakes: Gives a mild spicy kick—adjust to suit your heat preference.
Minced garlic: You can use fresh or store-bought; it amps up the flavor beautifully.
Sesame seeds: Adds a subtle toasty note and extra texture.
Salt: Enhances all the flavors; add gradually and taste test.
Cucumbers: Thinly sliced for that perfect crisp bite—English cucumbers are ideal.
Roasted peanuts: Chopped for crunch and toasty flavor contrast.
Green onions: Thinly sliced as a fresh garnish that brightens the dish.

Variations

I love how versatile this Asian Cucumber Salad with Roasted Peanuts Recipe can be—you can easily tweak it to make it your own. I often experiment by adding more fresh herbs or swapping peanuts with other nuts for different textures.

Herb boost: Adding fresh cilantro or mint freshens everything up beautifully—I highly recommend trying this for a summer twist.
Nut swap: Cashews or toasted almonds work well if you’re allergic to peanuts or want a different crunch.
Milder dressing: If you prefer a less tangy salad, simply reduce the rice vinegar by half and balance it with a little more honey.
Add protein: Toss in some shredded chicken or tofu for a more filling meal—perfect for lunch or light dinner.
Spicy upgrade: If you love heat, boost the red pepper flakes or add a splash of chili oil.

How to Make Asian Cucumber Salad with Roasted Peanuts Recipe

Step 1: Whisk Together the Flavorful Dressing

Start by mixing the rice vinegar, soy sauce, honey, sesame oil, red pepper flakes, minced garlic, sesame seeds, and salt in a small bowl. Whisk everything together until the honey dissolves and the dressing looks well combined. This step is where all the flavors come together, so give it a good stir. Taste it—if it’s too tangy or salty, a little extra honey or water can mellow it out.

Step 2: Prep Your Cucumbers for Maximum Crunch

Thinly slice your cucumbers—English cucumbers are my go-to because their skin is thin and they have fewer seeds, making the salad less watery. Use a sharp knife or a mandoline slicer for even slices that soak up the dressing nicely without becoming soggy.

Step 3: Toss It All Together and Chill

Place the sliced cucumbers in a bowl and pour the dressing over them. Toss thoroughly so every slice gets coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes—this chilling step lets all those amazing flavors meld. The cucumber also softens slightly but keeps that crisp bite, which is perfect.

Step 4: Garnish and Add the Roasted Peanuts

Right before serving, sprinkle the chopped roasted peanuts over the salad followed by the sliced green onions for that fresh zing. The peanuts add a satisfying crunch that takes this salad to the next level—don’t skip this step!

How to Serve Asian Cucumber Salad with Roasted Peanuts Recipe

A close-up view of a white bowl filled with thin green cucumber slices coated in a shiny, spicy sauce with red chili flakes and white sesame seeds sprinkled on top. The cucumbers are soaked in a light brown sauce at the bottom of the bowl. A pair of wooden chopsticks held by a woman's hand is lifting several slices of the cucumber, showing the glossy texture and the seeds clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the salad with extra chopped peanuts and a sprinkle of fresh green onions. Sometimes, I add a little extra sesame seeds or a few cilantro leaves. These garnishes brighten the flavors and add that inviting, fresh look that makes the salad irresistible.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or pork, and it’s also a fantastic side for stir-fries or rice bowls. One of my favorite combos is serving it alongside spicy Korean BBQ or Vietnamese spring rolls for a light, refreshing balance.

Creative Ways to Present

For parties or when I want to impress, I like serving this Asian Cucumber Salad with Roasted Peanuts Recipe in small individual cups or lettuce wraps. You can also layer the cucumbers in a shallow glass bowl so the beautiful colors show through, making a beautiful centerpiece on the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The salad stays fresh, but the cucumbers tend to soften a bit, so I prefer to enjoy it the same day or next. Keep peanuts separate if you want to maintain their crunch longer.

Freezing

I don’t recommend freezing this cucumber salad because cucumbers are mostly water and lose their texture when frozen. You’ll end up with a soggy salad, which kind of defeats the purpose!

Reheating

This salad is best served cold or at room temperature, so no reheating needed. Just take it out of the fridge about 10 minutes before serving to let it lose the chill slightly—it really brightens the flavors.

FAQs

Can I use regular cucumbers instead of English cucumbers for this salad?

Absolutely! Regular cucumbers work fine, but just be aware they have a thicker skin and more seeds, which can make the salad slightly more watery. You can peel them and scoop out the seeds if you want to keep the texture crisp and reduce moisture.
How long does the Asian Cucumber Salad with Roasted Peanuts Recipe last in the fridge?

It’s best eaten within 1-2 days for optimal freshness and crunch. After that, the cucumbers soften and release more water, which changes the texture. Storing the peanuts separately helps maintain their crunch if you’re saving leftovers.
Can I make the dressing ahead of time?

Yes, you can prepare the dressing up to a day in advance and keep it refrigerated. Just give it a quick whisk before mixing with cucumbers, as some ingredients may settle or separate.
What can I substitute for roasted peanuts if I have allergies?

Good alternatives include chopped cashews, toasted almonds, or sunflower seeds, depending on your allergy. Each will add a different kind of crunch and flavor but will still complement the salad nicely.
Is this Asian Cucumber Salad with Roasted Peanuts Recipe gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari. Just double-check the labels on your ingredients to ensure there are no hidden gluten sources.

Final Thoughts

This Asian Cucumber Salad with Roasted Peanuts Recipe has become a personal favorite because it’s light, flavorful, and so easy to customize. It’s perfect when you want something fresh and bright without fussing over complicated steps. I hope you enjoy making it as much as I do—once you do, I’m sure it’ll find a happy place in your regular recipe rotation too!