This crisp cucumber salad is light, refreshing and full of contrasting textures. I love how the cool, thinly sliced cucumbers pair with crunchy roasted peanuts and a bright sesame-soy dressing that has just the right balance of tangy, salty and slightly sweet flavours. It’s the kind of quick salad I put together when I want something vibrant, fresh and satisfying without much effort.
Why You’ll Love This Recipe
I love this recipe because it comes together in minutes while still offering layers of flavour and crunch. The cucumbers keep things cool and refreshing, the peanuts add richness, and the dressing brings everything to life with sesame, rice vinegar, soy sauce and a touch of honey.
I also appreciate how adaptable it is — I can easily adjust the spice level, swap in different nuts, or add protein if I want a heartier dish. It’s perfect as a quick lunch, a side dish for dinner or a refreshing addition to a summer table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 medium cucumbers, thinly sliced
1/2 cup roasted peanuts, chopped
1/4 cup red onion, thinly sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1/2 teaspoon chilli flakes
2 tablespoons fresh cilantro, chopped
Salt to taste
Black pepper to taste
Directions
I place the thinly sliced cucumbers, chopped peanuts and sliced red onion into a large mixing bowl.
In a separate small bowl, I whisk together the sesame oil, rice vinegar, soy sauce, honey and chilli flakes until smooth.
I pour the dressing over the cucumber mixture and toss gently until everything is evenly coated.
I season with salt and pepper to taste.
I finish by sprinkling fresh cilantro on top and serve immediately or chill for about 10 minutes before serving.
Servings And Timing
This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Variations
I sometimes swap peanuts for cashews, almonds or sunflower seeds for a different flavour or allergy-friendly option.
For extra spice, I increase the chilli flakes or add a splash of hot sauce.
When I want it sweeter, I add a bit more honey or replace it with maple syrup.
To make it more filling, I add grilled chicken, tofu or chickpeas.
Extra vegetables like bell peppers, shredded carrots or cherry tomatoes add colour and crunch.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 1–2 days.
The cucumbers naturally soften over time, so it’s best enjoyed fresh.
If I’m preparing ahead, I keep the dressing separate and combine just before serving to keep the cucumbers crisp.
This salad is served cold, so reheating is not needed.
FAQs
How can I keep the cucumbers crisp?
I keep the cucumbers crisp by slicing them just before assembling the salad and adding the dressing only when I’m ready to serve.
Can I make this salad vegan?
Yes, I simply replace the honey with agave syrup or maple syrup to make it completely vegan.
Can I prepare this salad ahead of time?
Yes, but I store the dressing separately and toss the salad just before serving so the cucumbers don’t soften too quickly.
What type of cucumber works best?
I like using English cucumbers or firm standard cucumbers because they slice well and stay crunchy.
What can I serve this salad with?
I serve it alongside grilled meat, fish or tofu, or enjoy it on its own as a light meal with added protein.
Conclusion
I enjoy how simple, crunchy and flavourful this cucumber salad is. With only a few ingredients and almost no prep time, it’s an easy dish that feels refreshing and satisfying. Whether I’m making it for a quick lunch or serving it as a bright side dish, it always hits the spot and can be adapted to suit any taste.
A crisp and refreshing cucumber salad tossed with roasted peanuts and a tangy-sweet sesame-soy dressing—perfect as a quick side or light meal with bold flavors and crunchy texture.
Ingredients
2 medium cucumbers, thinly sliced
1/2 cup roasted peanuts, chopped
1/4 cup red onion, thinly sliced
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1/2 teaspoon chili flakes
2 tablespoons fresh cilantro, chopped
Salt, to taste
Black pepper, to taste
Instructions
Place sliced cucumbers, chopped peanuts, and red onion in a large mixing bowl.
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, and chili flakes until combined.
Pour dressing over the cucumber mixture and toss gently to coat evenly.
Season with salt and pepper to taste.
Top with fresh cilantro and serve immediately or chill for 10 minutes before serving.
Notes
Use cashews, almonds, or sunflower seeds as nut alternatives.
Add grilled chicken, tofu, or chickpeas for a heartier meal.
Include extra vegetables like bell pepper or shredded carrot for more color and crunch.
Store dressing separately if preparing in advance to keep cucumbers crisp.
Replace honey with maple syrup or agave for a vegan version.
