Peanut Butter Garlic Cucumber Salad Recipe kicks off with an unexpected combo that might sound a bit wild at first. But trust me, it works like a charm. This salad brings together crisp cucumbers, creamy peanut butter, and a punch of garlic that wakes up your taste buds in the best way possible. If you’re looking for a salad that’s both refreshing and packed with flavor, you’re about to find yourself a new favorite.
Why You’ll Love This Salad
Ever thought peanut butter could be part of a salad dressing? Most people don’t, and that’s exactly why this recipe stands out. The creamy, nutty texture of peanut butter pairs surprisingly well with the fresh crunch of cucumber. Garlic adds a zesty kick that keeps things interesting without overpowering the other ingredients. Plus, this salad comes together quickly, making it perfect for those moments when you want something tasty but don’t want to spend ages in the kitchen.
Variation I’ve Tried
I’ve played around with this recipe quite a bit. Sometimes, I swap out regular cucumbers for English cucumbers because they’re less seedy and a bit sweeter. Adding a sprinkle of crushed red pepper flakes gives it a nice heat if you’re feeling adventurous. Another favorite tweak is tossing in some chopped fresh cilantro or mint herbs bring a fresh lift that complements the peanut butter’s richness. Oh, and a squeeze of lime juice? So delicious. It brightens everything up.
Peanut Butter Garlic Cucumber Salad
Ingredients
Instructions
- In a small bowl, whisk together peanut butter, minced garlic, soy sauce, rice vinegar, honey, and sesame oil until smooth.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Season with salt and black pepper to taste.
- Sprinkle sesame seeds on top if using.
- Refrigerate for 10 minutes before serving for best flavor.
Notes
Serving
This salad is a fantastic side dish for grilled chicken, fish, or tofu. It also works well as a light lunch on its own especially on hot days when you want something cool but satisfying. If you’re feeling extra hungry, add some roasted peanuts or chopped peanuts on top for crunch. Serve it chilled for the best experience.
Tips for Peanut Butter Garlic Cucumber Salad
- Don’t skip the garlic! It might seem strong raw, but it mellows beautifully in the dressing and adds depth.
- Use fresh cucumbers with firm skin and avoid ones that look wrinkly or soft.
- Make the dressing ahead of time and refrigerate it; flavors meld together nicely after a bit of resting.
- If you’re not a fan of creamy peanut butter, natural or crunchy can work too just whisk well to combine.
Leftovers
This salad holds up pretty well in the fridge for up to 2 days. Keep it covered in an airtight container. Just know the cucumbers might release some water, so give it a quick toss before serving again. If the dressing thickens, stir in a bit of water or vinegar to freshen it up.
Common Mistakes to Avoid
- Over-salting: Soy sauce adds saltiness, so taste before adding extra salt.
- Using too much garlic: A little goes a long way here.
- Slicing cucumbers too thick: Thick slices don’t absorb the dressing as well and can make the salad feel heavy.
- Not mixing the dressing well: Peanut butter can clump, so whisk thoroughly for a smooth finish.
Nutrition Information
- Calories: 180 kcal
- Carbohydrates: 12 g
- Protein: 5 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 4 g