Gluten-Free Spicy Peanut Cucumber Salad

If you ask me, cucumber salads are pure summer comfort food.

This Asian-inspired side dish brings together cool cucumbers with a kick of heat that wakes up your taste buds. Crisp cucumber ribbons get tossed with a creamy peanut dressing that has just enough spice to keep things interesting.

The sauce combines smooth peanut butter with rice vinegar and a touch of chili oil for that perfect sweet-and-spicy balance. Fresh herbs and crunchy peanuts sprinkled on top add extra flavor and texture.

It’s a refreshing dish that comes together in minutes, perfect for hot days when you want something light but satisfying.

What Kind of Cucumbers Should I Use?

English cucumbers are definitely your best bet for this salad since they have fewer seeds and thinner skin, which means you won’t need to peel them. They also tend to be less watery than regular cucumbers, so your salad won’t get soggy as quickly. If you can’t find English cucumbers, regular cucumbers will work too – just make sure to peel them and scoop out the seeds with a spoon before slicing. Persian cucumbers are another great option if you spot them at the store, as they’re crisp and have a mild flavor that pairs well with the spicy peanut dressing.

Options for Substitutions

This refreshing salad is pretty forgiving when it comes to swaps and substitutions:

• English cucumbers: Regular cucumbers work fine here – just peel them and scoop out the seeds if they’re large and watery. You can also try this with thinly sliced zucchini for a fun twist.
• Peanut butter: Almond butter or sunflower seed butter make great substitutes if you have nut allergies. Tahini works too, though it’ll give the salad a slightly different flavor profile.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in if you don’t have rice vinegar. Start with a bit less since they can be more acidic.
• Chopped peanuts: Crushed almonds, cashews, or sunflower seeds all work well. If you’re going nut-free, toasted sesame seeds add a nice crunch.
• Fresh parsley: Cilantro, mint, or green onions make tasty alternatives. Each will give the salad its own personality, so pick what you like best.
• Honey: Maple syrup or brown sugar work just as well for sweetness. Start with a little less and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this cucumber salad is skipping the salting step, which draws out excess water from the cucumbers and prevents your salad from becoming watery and diluted.

Make sure to let the salted cucumbers sit for at least 15-20 minutes, then pat them completely dry with paper towels before adding the dressing – any leftover moisture will make the peanut sauce thin and runny.

Another common error is not toasting the peanuts properly, so give them a few minutes in a dry skillet over medium heat until they’re golden and fragrant for the best crunch and flavor.

Finally, don’t make this salad too far ahead of serving time since cucumbers will continue to release water, causing the dressing to separate and lose its creamy texture.

What to Serve With Spicy Peanut Cucumber Salad?

This refreshing salad is perfect as a side dish for grilled meats like chicken, pork, or beef since the cool cucumbers help balance out rich, smoky flavors. It pairs really well with Asian-inspired dishes too – think teriyaki salmon, sesame noodles, or even simple fried rice. The crunchy texture and spicy-sweet dressing also make it a great companion to lighter fare like lettuce wraps or spring rolls. You can even serve it alongside other fresh salads for a nice mix of textures and flavors at your next barbecue or potluck.

Storage Instructions

Keep Fresh: This cucumber salad is best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container. The cucumbers will release some water over time, so give it a good stir before serving. I like to drain off any excess liquid that collects at the bottom.

Make Ahead: You can prep the peanut dressing up to 3 days ahead and store it separately in the fridge. Slice your cucumbers and salt them the morning you plan to serve, then toss everything together right before eating. This keeps the cucumbers crisp and prevents them from getting too watery.

Serve Cold: This salad tastes best when it’s nice and chilled, so keep it in the fridge until you’re ready to eat. If you’ve stored it for a day or two, just give it another sprinkle of fresh peanuts and parsley to brighten it up before serving.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 40-45 g
• Carbohydrates: 50-60 g

Ingredients

For the cucumber salad:

• 2 large english cucumbers, sliced 1/3 inch thick
• 1/2 tsp salt
• 1/2 cup toasted chopped peanuts
• 2 tbsp chopped fresh parsley

For the peanut sauce:

• 2 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp creamy peanut butter
• 1 tbsp honey
• 2 garlic cloves, finely minced
• 1 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper

Step 1: Prep and Salt the Cucumbers

• 2 large English cucumbers, sliced 1/3 inch thick
• 1/2 tsp salt

Place the sliced cucumbers into a large mixing bowl.

Sprinkle the salt evenly over the cucumbers and toss well to ensure all slices are coated.

Transfer the salted cucumbers to a colander set over the sink or a bowl.

Let them sit and drain for one hour—this step helps remove excess water, keeping your salad from turning soggy.

I suggest gently tossing them once or twice during the hour to release even more moisture.

Step 2: Prepare the Spicy Peanut Dressing

• 2 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp creamy peanut butter
• 1 tbsp honey
• 2 garlic cloves, finely minced
• 1 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper

While the cucumbers drain, prepare the dressing.

In a small mixing bowl, combine the low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, finely minced garlic, crushed red pepper flakes, and ground black pepper.

Whisk until the mixture is smooth and creamy and the peanut butter is fully blended in.

For a deeper flavor, I like to let the dressing sit for a few minutes so the garlic and pepper can infuse more fully.

Step 3: Assemble and Toss the Salad

• drained cucumbers from Step 1
• 1/2 cup toasted chopped peanuts
• 2 tbsp chopped fresh parsley
• spicy peanut dressing from Step 2

After one hour, transfer the drained cucumbers to a clean bowl.

Add the toasted chopped peanuts, chopped fresh parsley, and pour in the spicy peanut dressing from Step 2.

Toss everything together gently but thoroughly, making sure the cucumbers are well coated with the sauce and the peanuts and herbs are distributed throughout.

Serve immediately for the freshest flavor and crunch.

If you want to make this ahead, you can cover and refrigerate for up to 8 hours—just toss well before serving to redistribute the dressing.

I love adding a little extra parsley on top for a fresh pop of color.