Asian-Style Cucumber Salad
This creamy, spicy Asian-style cucumber salad is tossed in a peanut butter-based dressing with soy sauce, garlic, and sriracha or gochujang. It’s bold, satisfying, and incredibly easy to throw together in minutes.
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Servings: 4
Calories: 35kcal
Equipment
- Mixing bowl
- Garlic Press
- mini whisk or fork
Ingredients
- 1 large cucumber diced
- 1 tablespoon peanut butter to taste
- 1 teaspoon soy sauce
- ½ teaspoon sriracha or gochujang to taste
- 1 clove garlic minced
- sesame seeds optional garnish
Instructions
- In a medium-sized bowl, combine peanut butter, soy sauce, sriracha or gochujang, and minced garlic. Stir until smooth.1 tablespoon peanut butter, 1 teaspoon soy sauce, ½ teaspoon sriracha or gochujang, 1 clove garlic
- Add the diced cucumber to the bowl and stir to coat evenly.1 large cucumber
- Garnish with sesame seeds if desired.sesame seeds
- Serve immediately, or chill briefly before serving.
Notes
Cucumber options: English cucumbers or Persian cucumbers also work well. If using a regular slicing cucumber, consider peeling and removing the seeds for best texture.
Adjusting the spice: Start with ¼ teaspoon of sriracha or gochujang and add more to taste. Gochujang gives a deeper, fermented flavor, while sriracha keeps it lighter and tangier.
Peanut butter tip: If your peanut butter is very thick, microwave it for 10–15 seconds before mixing to make it easier to stir.
Serving tip: This salad is best served fresh. If refrigerating, give it a good stir before serving as the sauce may thicken or separate slightly.
Make it a meal: Add cold noodles, shredded chicken, or tofu to turn this into a quick lunch bowl.
Nutrition
Calories: 35kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.3mg