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Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad for a Refreshing Summer Bite

Enjoy a delightful Cucumber Peanut Butter Salad, a vegan dish that combines fresh cucumbers, chilies, and a creamy peanut butter dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cucumbers Chopped
  • 1 cup Fresh Parsley Finely chopped
  • 2 tablespoons Fresh Chilies Adjust to personal heat preference
  • 2 tablespoons Sesame Seeds Toasted
For the Dressing
  • 1/2 cup Peanut Butter Smooth, unsweetened
  • 2 tablespoons Soy Sauce Use gluten-free if necessary
  • 1 tablespoon Sesame Oil Optional
  • 1 tablespoon Maple Syrup Or honey for non-vegan
  • 1 tablespoon Rice Vinegar Or lime/lemon juice
  • 1 clove Garlic Minced

Equipment

  • mixing bowl
  • Knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers under cold water and chop them into thin strips or bite-sized pieces.
  2. Finely chop fresh parsley and chilies, then toss them with the cucumbers and sesame seeds.
  3. In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic.
  4. Pour the dressing over the cucumber mixture and gently toss until well coated.
  5. Serve immediately on a chilled platter or in bowls, garnished with additional sesame seeds.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 340mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Dress the salad just before serving to maintain crunch. Store in an airtight container for up to 3 days, keeping dressing separate until serving.

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