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–+ servings
Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad: Refreshing Twist on Summer Flavors

Cucumber Peanut Butter Salad is a refreshing and nutritious dish that combines crispy cucumbers with a creamy peanut butter dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Substitute with zucchini for a different twist.
  • 1/4 cup Fresh Parsley Finely chopped.
  • 2 units Fresh Chilies Adjust quantity based on spice preference.
  • 2 tablespoons Toasted Sesame Seeds
For the Dressing
  • 1/2 cup Smooth Peanut Butter Ensure it's unsweetened.
  • 3 tablespoons Soy Sauce Can be substituted with gluten-free soy sauce.
  • 1 tablespoon Sesame Oil Can be omitted or replaced.
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Rice Vinegar Lime or lemon juice can be used as a substitute.
  • 1 clove Garlic Minced.

Equipment

  • Mixing bowl
  • whisk
  • spatula

Method
 

Preparation
  1. Wash the large cucumbers thoroughly under cold running water. Slice them into thin strips or bite-sized pieces and place them in a large mixing bowl.
  2. Finely chop fresh parsley and slice fresh chilies according to heat preference. Add to the cucumber bowl along with toasted sesame seeds and toss gently to combine.
  3. In a separate bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic. Whisk until smooth and creamy.
  4. Pour the dressing over the cucumber mixture and toss gently to coat without mashing the cucumbers.
  5. Serve in individual bowls or on a platter, garnished with additional sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Dress the salad just before serving to maintain crunchiness. Make the dressing ahead of time and refrigerate separately.

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