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Fresh Thai Cucumber Noodle Salad with Creamy Peanut Sauce

fresh thai cucumber noodle salad - featured image
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A refreshing summer salad featuring crunchy cucumber noodles tossed in a silky, slightly spicy creamy peanut sauce. Perfectly light, cooling, and quick to prepare.

Ingredients

Scale
  • 3 large English cucumbers (firm, thin-skinned for best noodles)
  • 1 teaspoon salt (to draw out moisture from cucumbers)
  • ½ cup creamy peanut butter (natural, unsweetened recommended)
  • 2 tablespoons soy sauce (low sodium or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup (adjust to taste)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely minced
  • ½ teaspoon grated fresh ginger (optional)
  • ¼ teaspoon red pepper flakes or a splash of sriracha
  • 2–3 tablespoons water (to thin sauce as needed)
  • ¼ cup roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)
  • 1 small carrot, spiralized or julienned
  • Sesame seeds (optional)

Instructions

  1. Wash and dry the English cucumbers. Using a spiralizer or julienne peeler, create thin noodle-like strands.
  2. Place the cucumber noodles in a colander and sprinkle evenly with 1 teaspoon salt. Let sit for 10-15 minutes to draw out excess moisture.
  3. Gently squeeze the noodles with your hands or press with paper towels to remove extra water.
  4. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, sesame oil, garlic, ginger, and red pepper flakes.
  5. Gradually add water, one tablespoon at a time, whisking until smooth and pourable but not dripping.
  6. Thinly slice green onions, chop roasted peanuts, spiralize or julienne the carrot, and roughly chop cilantro if using.
  7. In a large bowl, combine drained cucumber noodles and carrot ribbons. Pour peanut sauce over and toss gently to coat evenly.
  8. Transfer salad to serving bowl or plates. Sprinkle chopped peanuts, green onions, sesame seeds, and cilantro on top.
  9. Let salad sit for 5 minutes before serving to allow flavors to meld without losing crunch.

Notes

Salt cucumber noodles and let sit to draw out moisture to prevent sogginess. Whisk peanut sauce slowly adding water to avoid lumps. Prepare sauce and noodles separately and combine just before serving to keep noodles crisp. Adjust spice level with more or less chili or sriracha. Use tamari for gluten-free and maple syrup for vegan version.

Nutrition

Keywords: cucumber noodles, peanut sauce, Thai salad, summer salad, gluten-free, vegan option, quick recipe, healthy salad

Find it online: https://leilameals.com/fresh-thai-cucumber-noodle-salad-with-creamy-peanut-sauce-easy-recipe-for-summer/