Dressed in a peanut vinaigrette, this easy Asian cucumber salad is a fresh mix of cucumbers, carrots, peanuts, cilantro and scallions.
A salad doesn’t get much better when it is super crisp and fresh. Lettuce isn’t the only way to make this happen.
Sliced cucumbers are wonderful bases for salads with their distinct and satisfying crunch. Cucumber salads are fast and easy to make too.
With carrots, peanuts and cilantro, this is an Asian-inspired cucumber salad recipe. It goes well as a side for stir-fries, tofu dishes and fried rice. All of these mains are ready very quickly, so they time well with this simple salad.
I dress the cucumbers and carrots in peanut vinaigrette, a mix of natural peanut butter, fresh ginger, garlic, lime juice, soy sauce and rice vinegar.
This creamy vegan vinaigrette is just right for a cucumber carrot salad.
You don’t have to stick with standard dark green skinned cucumbers. If those are all you can find, then I recommend peeling them for this recipe.
I like using English cucumbers instead. Also known as European or hothouse cucumbers because they are often grown in greenhouses, these cucumbers have thinner skin, so there’s no need to peel them. They are longer and more slender and have less seeds.
Their flavor is mild and goes well with the bold ingredients in this peanut dressing.
Persian cucumbers are another thinner skinned option with minimal seeds. They are shorter than English cucumbers.
Since you don’t have to peel English cucumbers, the prep for this salad is very easy.
Just trim the ends of the cucumber, and slice it into thin round coins. That’s it.
Also, because English cucumbers don’t have many seeds, you don’t have to scoop them out.
These are the ingredients you need for this cucumber salad recipe:
This cucumber carrot salad comes together in minutes.
All you have to do is combine sliced cucumbers, shredded carrots, scallions, chopped peanuts and cilantro in a big bowl. There’s no need to use a mandolin or other special tool to cut the cucumbers thinly. A sharp chef’s knife will easily do the job. After that just make the dressing.
This Asian cucumber salad is definitely meant to be a side dish. I serve it with stir-fries and sheet pan meals that have Asian flavors. I love its fresh taste with these cooked dishes. If you are looking for a protein, chicken is a good choice.
You can pair this cucumber salad with any of these dishes:
Ginger Garlic Veggie Tofu Stir-Fry
Tofu Peanut Vegetable Stir Fry
Sheet Pan Sweet Potato Black Bean Tofu
Broccoli Edamame Pea Fried Rice
Sheet Pan Teriyaki Tofu Broccolini
Frozen Vegetable Stir-Fry
Sheet Pan Kung Pao Tofu
Mixed Veggie Tofu Stir-Fry
Shrimp Fried Rice
You can store leftovers in the fridge up to 3 days in an airtight container. The cucumbers may lose some of their crispness. If you are planning not to eat the entire salad, try to not dress the portion of the salad you are saving, so retains more of its bite.
Shishito Pepper Cucumber Salad
Watermelon Cucumber Corn Salad
Strawberry Cucumber Pasta Salad
Fattoush Salad
Chickpea Greek Salad
Dressed in a peanut vinaigrette, this easy Asian cucumber salad is a fresh mix of cucumbers, carrots, peanuts, cilantro and scallions.
In a large bowl, combine the cucumbers, carrots, scallions, peanuts and cilantro.
For the vinaigrette, whisk together the peanut butter, ginger, garlic, lime juice, olive oil, soy sauce, rice vinegar, maple syrup, red pepper flakes, salt and pepper in a small bowl.
Drizzle the vinaigrette into the cucumber salad, tossing to coat and sprinkling with additional cilantro before serving.
Serves 4 as a side salad.
Store leftovers in the refrigerator in an airtight container up to 3 days. If you are planning to save the salad, wait to toss it in the dressing. Keep the salad and dressing in separate containers.
Keywords: asian cucumber salad, cucumber salad, cucumber carrot salad
Yum! This recipe is amazing. I omitted ginger because I’m out of it. I added chili hot sauce at the end. It’s perfect.
★★★★★