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); 1 tablespoon sesame seeds; ¼ teaspoon salt, adjust to taste; 3 medium cucumbers, thinly sliced (English cucumbers preferred); 2 to 3 tablespoons chopped roasted peanuts; 3 green onions, thinly sliced (for garnish)

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I’m really excited to share my go-to Asian Cucumber Salad with Roasted Peanuts Recipe with you today. It’s one of those fresh, crisp salads that just wakes up your taste buds and adds a perfect zing to any meal. The balance of tangy rice vinegar, savory soy sauce, and a hint of heat from red pepper flakes really makes this salad stand out – plus, the crunchy roasted peanuts are just the cherry on top. Whenever I’m craving something light but full of flavor, this salad hits the spot.

What I love most about this Asian Cucumber Salad with Roasted Peanuts Recipe is how effortlessly it comes together, yet tastes like you spent hours cooking. It’s fantastic on its own as a refreshing snack, alongside grilled meats, or even as a crowd-pleaser at potlucks. If you’re after a simple way to brighten up a summer meal or need a quick side dish with a punch, give this recipe a try—you’ll be so glad you did!

Ingredients You’ll Need

Each ingredient in this Asian Cucumber Salad with Roasted Peanuts Recipe brings something special to the table, creating that irresistible blend of tangy, salty, spicy, and nutty flavors. Shopping for fresh cucumbers and good quality roasted peanuts will make a big difference, so keep an eye out for crunchy nuts and crisp cucumbers to get the best result.

Rice vinegar: Adds a gentle acidity that brightens the whole salad without overpowering it.
Soy sauce: Provides savory umami depth—opt for a low-sodium brand if you like to control the saltiness.
Honey: Balances the tang with a touch of natural sweetness.
Sesame oil: Brings a toasty, nutty aroma that pairs perfectly with the peanuts.
Red pepper flakes: Adds a subtle kick—feel free to adjust the heat up or down based on your taste.
Minced garlic: Garlic punch is essential here; store-bought pre-minced works great for convenience.
Sesame seeds: Little bursts of crunch and nuttiness that complement the salad beautifully.
Salt: Enhances all the flavors—start small and tweak depending on your soy sauce choice.
Cucumbers: I love using English cucumbers because they’re thin-skinned and have fewer seeds, which keeps the salad crisp.
Roasted peanuts: The star crunchy topping that makes this salad so satisfying.
Green onions: Fresh garnish adding color and a mild onion bite.

Variations

I’m all about making recipes your own, and with this Asian Cucumber Salad with Roasted Peanuts Recipe, there are so many ways to tweak it based on the season or what you have on hand. Here’s how I like to mix things up.

Less Spice, More Sweet: When my kids join me for dinner, I dial down the red pepper flakes and add a bit more honey – it still packs flavor but with a gentler profile everyone enjoys.
Adding Fresh Herbs: Toss in chopped cilantro or mint for a fresh herbal note I adore during warm weather.
Crunch Swap: Sometimes I switch peanuts for toasted cashews or almonds just to change up the texture and taste a bit.
Make it Vegan: Everything here is already vegan, but if you want to boost the protein, sprinkling in some edamame or chickpeas works wonderfully.

How to Make Asian Cucumber Salad with Roasted Peanuts Recipe

Step 1: Whisk Together the Flavorful Dressing

Start by grabbing a small bowl and whisking together the rice vinegar, soy sauce, honey, sesame oil, red pepper flakes, minced garlic, sesame seeds, and salt. I like to taste as I go here, especially because soy sauce saltiness can vary. Once it’s nice and well blended, set it aside while you prep the cucumbers. This little combo is the magic behind your salad’s bold and balanced flavor.

Step 2: Slice the Cucumbers Thinly

I prefer using a mandoline slicer for this— it helps get those perfect, even thin slices that soak up the dressing beautifully. If you don’t have one, a sharp knife works just fine. Place the cucumber slices in a large salad bowl to make tossing easier. Fresh, crisp slices are key here, so make sure they’re not watery or bruised.

Step 3: Toss and Chill

Pour your dressing over the cucumbers and toss everything gently but thoroughly with clean hands or salad tongs. Then cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is a game changer—letting the cucumbers soak up all those flavors makes the salad taste like it’s been marinating all day. Trust me, it’s worth the wait!

Step 4: Top with Roasted Peanuts and Green Onions

When you’re ready to serve, give the salad a quick toss, then sprinkle on the chopped roasted peanuts and sliced green onions for that satisfying crunch and fresh bite. The contrast between juicy cucumbers and crunchy peanuts is what takes this salad from good to unforgettable.

How to Serve Asian Cucumber Salad with Roasted Peanuts Recipe

A white bowl filled with thin slices of green cucumbers in a light brown sauce, topped with white sesame seeds and small pieces of red chili flakes scattered all over. A pair of wooden chopsticks is holding up a few cucumber slices showing their wet, shiny texture and the sprinkled sesame seeds and chili flakes on them. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always stick with chopped green onions and extra roasted peanuts because I love the combination of crunch and that mild onion flavor. Sometimes I’ll throw on a sprinkle of fresh cilantro or a squeeze of lime just before serving for an extra fresh pop. These simple garnishes make the salad look picture perfect and taste even better.

Side Dishes

This Asian Cucumber Salad with Roasted Peanuts Recipe pairs beautifully with grilled chicken, sticky rice, or even spicy tofu dishes. I often serve it alongside a bowl of hot jasmine rice and some teriyaki salmon for a quick, delicious weeknight dinner. It’s also fantastic next to spicy curries or on a picnic with sandwiches.

Creative Ways to Present

For special occasions, I like to serve this salad in small individual glass bowls or pretty dishes layered with edible flowers or extra herbs. Another fun idea is stuffing cucumber boats with the salad for a bite-sized, elegant appetizer. It’s always fun to elevate the look when guests come over!

Make Ahead and Storage

Storing Leftovers

Leftover Asian Cucumber Salad with Roasted Peanuts Recipe stores very well in an airtight container in the fridge for up to 2 days. If you want to keep the peanuts crunchy, I recommend storing them separately and adding right before serving. I find the cucumbers stay crisp if you don’t over-dress them, so keep that in mind if planning ahead.

Freezing

I don’t recommend freezing this salad because fresh cucumbers and peanuts lose their texture after thawing, making the salad soggy. It’s definitely best enjoyed fresh or within a couple of days refrigerated.

Reheating

This salad is meant to be served chilled or at room temperature, so no reheating needed. Just give it a gentle toss and add fresh peanuts and green onions before serving again. If you want it a little warmer, let it sit out for 10 minutes at room temp to take the chill off.

FAQs

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

Yes, you can use regular cucumbers, but they tend to have thicker skins and more seeds, which sometimes adds extra bitterness and wateriness to the salad. If you use regular cucumbers, consider peeling them and scooping out seeds for the best texture.
How long can I prepare the Asian Cucumber Salad with Roasted Peanuts Recipe ahead of time?

It’s best if you prepare it up to a day in advance. The cucumbers marinate nicely overnight, but beyond 24 hours, they can become too soft. Just keep the peanuts separate until serving to maintain their crunch.
Can I substitute peanuts with another nut or seed?

Absolutely! Toasted cashews, almonds, or pumpkin seeds all make great alternatives. Each will bring a slightly different crunch and flavor profile, so feel free to experiment based on your preferences or allergies.
Is this Asian Cucumber Salad with Roasted Peanuts Recipe gluten-free?

It can be—just make sure to use a gluten-free soy sauce or tamari. The rest of the ingredients like rice vinegar, honey, and sesame oil are naturally gluten-free.
Can I make this salad spicy?

Definitely! Adjust the amount of red pepper flakes to your heat tolerance or add a drizzle of Sriracha to the dressing for an extra kick. Just be mindful to balance the heat with the honey for that perfect sweet-spicy harmony.

Final Thoughts

This Asian Cucumber Salad with Roasted Peanuts Recipe is one of those simple yet spectacular dishes I always keep in my back pocket for both busy weekdays and special dinners. It’s fresh, flavorful, and brings a perfect crunch that keeps me coming back for seconds. I really think you’re going to love how easy it is and how wonderfully it elevates just about any meal. Go ahead and give it a try—I can’t wait to hear how much you enjoy it!

Asian Cucumber Salad with Roasted Peanuts Recipe