Swap the dairy for this peanut butter version of a creamy cucumber salad. Add some crushed peanuts for a crunchy surprise. Seriously, so yummy.

As we come to the end of summer, I’m still craving those light and flavorful side dishes that taste darn good on a dang humid Carolina afternoon. Not only are you hydrating yourself with the cucumber, but your taste buds are going to be doing the happy dance because it tastes so, so delicious. I seriously crave this on the regular. Other cucumber recipes you’d also enjoy include my Crispy Quinoa Salad with Cucumber, Avocado, and Edamame, these Sirloin Fajita Lettuce Wraps loaded with my Cool Cucumber Salsa, and my Cucumber Bruschetta (watch me make this on live TV – click here to watch the link in my blog post!).

WATCH ME MAKE IT ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

There’s seriously no rules here, but this is what I had on hand. You can certainly swap things out and mingle with other ingredients. But here’s a good base:

English Cucumber
Garlic Cloves
Creamy Peanut Butter
Dry Roasted Peanuts
Rice Vinegar
Liquid Aminos
Fish Sauce (omit if vegetarian)
Toasted Sesame Oil
Agave Nectar
Sriracha
Korean Pepper Flakes
White Sesame Seeds
Cilantro

I always have agave nectar on hand for different versions of Margaritas (these Halloween Inspired Ones are always a hit!). So I used that in this recipe. However you could also sub with maple syrup, brown sugar, or even some plain white sugar. Whichever you use, you need a little sweetness to balance the acid in this dish.

FREQUENTLY ASKED QUESTIONS:

DO YOU PEEL THE CUCUMBERS? Honestly, that’s totally up to you. I like using English or Persian cucumbers because their skin is thinner and not bitter like a traditional cucumber. They also have less seeds, so you can leave those in or scoop them out if you choose. I like the contrast of color with the skin on, but again, that’s your call.

CAN YOU USE SOMETHING OTHER THAN PEANUT BUTTER? Any nut butter will work here, I personally just prefer the taste of peanut butter. I use creamy so it can mix well with the other liquids before combining with the cucumbers… but if you only have chunky peanut butter on hand that will work too. I think it’s prettier when you add your own crushed peanuts.

HOW LONG DOES THIS CREAMY CUCUMBER SALAD KEEP IN THE REFRIGERATOR? While I like to consume this right away so the cucumbers stay crunchy, you can also store for up to 24 hours. Just make note, the moisture will draw out of the cucumbers the longer they sit. This recipe can easily be scaled down in half for an individual portion… so I’d suggest only making what you’re going to eat right away for the best texture.

MORE VEGGIE-FORWARD RECIPES:

Baby Romaine Crunch Bowl with Creamy Sesame Dressing

Super Refreshing Vietnamese Spring Rolls

Fully Loaded Spring Vegetable Quiche

Low Carb Cauliflower Fried Rice with Chicken

Homemade Antipasto Salad with Tangy Dressing

Cheesy, Crunchy, Herby Cauliflower Fritters

Favorite Air Fryer Falafel Sandwiches

Grilled Chicken Shawarma over Cauliflower Tabbouleh

Butter Bean and Asparagus Salad with Citrus Viniagrette

Strawberry Spinach Salad with Apples

Kitchen Sink Mediterranean Quinoa Salad

CLICK HERE TO VIEW ALL RECIPES!

Refreshing Peanut Butter Creamy Cucumber Salad

Swap the dairy for this peanut butter version of a creamy cucumber salad. Add some crushed peanuts for a crunchy surprise. Seriously, so yummy.

SERVINGS

Prep Time 5

Total Time 5

PRINT RECIPE NOW PIN RECIPE FOR LATER

Ingredients

1 tbsp. Creamy Peanut Butter
2 - 3 tbsp. Crushed Dry Roasted Peanuts
2 Garlic Cloves, minced
3 tbsp. Rice Vinegar
2 tbsp. Liquid Aminos
1 tsp. Sriracha
2 tsp. Toasted Sesame Oil
1 tsp. Agave Nectar
2 tsp. Korean Pepper Flakes
1 tbsp. White Sesame Seeds
1 tbsp. Cilantro, minced
1 English Cucumber, sliced thin

Instructions

Add the peanut butter, garlic cloves, crushed peanuts, rice vinegar, liquid aminos, sriracha, sesame oil, agave nectar, Korean pepper flakes, white sesame seeds, and cilantro to a large sealable mixing bowl. Whisk together until fully combined. Then add the sliced cucumbers, cover, and shake to coat. Enjoy immediately.

DID YOU TRY THIS RECIPE?Click Here To Leave A Comment!

NOTES ON THIS RECIPE:

I believe white or red onion would be delightful here. I would have tried it, but didn’t have any in my pantry. If you give it a whirl, please let me know what you think in the comment box below!
Cilantro is my favorite herb, so I added a pinch here for extra flavor. However, I think basil, chives, or parsley would be a nice addition as well.
If you do store this for more than 24 hours, be sure to drain the extra juices and stir before serving.