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Cucumber Peanut Butter Salad

Refresh Your Day with Cucumber Peanut Butter Salad Delight

This Cucumber Peanut Butter Salad combines crisp cucumbers with a creamy peanut butter dressing for a refreshing and satisfying dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers adds a refreshing crunch; can substitute with zucchini, carrots, or bell peppers.
  • 1 handful Fresh Parsley ensure it’s finely chopped.
  • 1-2 Fresh Chilies adds a kick of heat; substitute with red bell pepper for milder flavor.
  • 2 tablespoons Sesame Seeds toast before use for added depth.
For the Dressing
  • 4 tablespoons Peanut Butter smooth, unsweetened is ideal.
  • 3 tablespoons Soy Sauce use gluten-free if needed.
  • 1 tablespoon Sesame Oil or replace with water for lighter option.
  • 2 tablespoons Maple Syrup honey can be substituted.
  • 2 tablespoons Rice Vinegar lemon or lime juice can be used as alternatives.
  • 1 clove Garlic minced fresh for best results.

Equipment

  • mixing bowl
  • Knife
  • spatula
  • whisk

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly under cold water and peel if desired. Cut into thin strips or rounds and place into a large bowl.
  2. Chop parsley and finely slice fresh chilies. Add to the cucumber bowl along with toasted sesame seeds. Stir gently to combine.
  3. In a separate bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic until smooth.
  4. Pour the dressing over the cucumber mixture and gently toss to coat.
  5. Transfer the salad to serving bowls and sprinkle with additional toasted sesame seeds. Serve immediately.

Notes

Best enjoyed fresh. Store leftovers separately in the fridge for up to 3 days.