Spicy Peanut Cucumber Salad

5 from 1 vote

Apr 15, 2026

Some salads are forgettable, but this Spicy Peanut Cucumber Salad isn’t. The cucumbers get tossed in a peanut dressing that’s creamy, spicy, garlicky, and just a little sweet and the whole thing takes about ten minutes from start to finish. There is no cooking required and no complicated techniques needed. All you need is a handful of ingredients that taste so delicious when put together.

A white bowl filled with spicy peanut cucumber salad, topped with sesame seeds, sits on a gray surface, with wooden chopsticks and a green-striped towel beside it.

This is my go-to when I want something that feels fresh and exciting without turning my kitchen into a disaster zone. It started as a way to use up the cucumbers taking up space in my fridge and ended up becoming one of my favourite things to make when I want something fresh. Serve it as a side alongside grilled chicken or noodles, or just eat it straight from the bowl on its own. Want more easy salads like this? Check out my Spring Roll Salad or my Creamy Cucumber Salad Recipe.

😍 Why You’ll Love This Spicy Peanut Cucumber Salad

Ten minutes, start to finish: Slice the cucumbers, whisk the dressing, toss it all together.
That dressing though: Peanut butter, gochujang, sesame oil, fresh ginger and garlic all whisked into something creamy, spicy, and a little sweet.
Flexible with what you’ve got: No gochujang? Skip it. Want more heat? Add it. The dressing plays nicely with whatever’s already in your pantry.
Tastes way more impressive than it sounds: Cucumber salad sounds simple (and it is) but the flavors here are genuinely layered in a way that surprises people every single time.

🥒 Ingredients You’ll Need to Make Spicy Peanut Cucumber Salad

English cucumbers: the long, thin-skinned kind. They’re less watery than regular cucumbers and hold up better when sliced thin.
Creamy peanut butter: use a smooth, well-stirred jar for the easiest mixing.
Low-sodium soy sauce: brings that salty, umami backbone. Low-sodium gives you more control over the final seasoning.
Rice vinegar: brightens everything up and cuts through the richness of the peanut butter.
Sesame oil: adds that deep, nutty aroma that makes the dressing taste distinctly Asian-inspired.

Sriracha: use more or less depending on your spice tolerance.
Gochujang: a Korean fermented chili paste that adds a slightly smoky, complex heat that’s different from straight hot sauce. If you don’t have it, don’t stress—just add a little extra sriracha.
Honey: just enough to balance out the heat and saltiness with a touch of sweetness.
Garlic and ginger: fresh is best here. Both get minced and go straight into the dressing, where they add real warmth and depth.
Fresh chives: bring a mild oniony freshness that works really well against all the bold flavors.
Sesame seeds: stirred into the dressing and scattered over the top for a little crunch and visual flair.

Close-up of a peanut butter cucumber salad: sliced cucumbers are coated in a creamy, orange-colored dressing and sprinkled with white sesame seeds.

✔ How To Make This Spicy Peanut Cucumber Salad

Using your mandoline, thinly slice the cucumbers – aim for about an eighth of an inch thick. You want them thin enough to be pliable but not paper-thin so they hold a bit of their structure while still folding gently.If you don’t have a mandoline, use a sharp knife to carefully slice the cucumbers as evenly as possible, aiming for about an eighth of an inch thick. Take your time to keep slices uniform.

Once you’ve sliced your cucumbers, add them to a large mixing bowl and set them aside while you prepare your dressing.

In a small bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, sesame oil, sriracha, gochujang, honey, minced garlic, minced ginger, chives, and sesame seeds.Whisk until the mixture is smooth, and the peanut butter is fully mixed in and smooth.Alternatively, place all these ingredients into a small blender or food processor, adding the garlic, ginger, and chives whole, and pulse until you reach your desired consistency.

Pour the dressing over the sliced cucumbers in the bowl. Toss thoroughly until all the cucumber slices are evenly coated, and enjoy immediately!

🗒 Variations

Add some crunch: toss in a handful of crushed roasted peanuts or crispy fried shallots right before serving for extra texture.
Go herb heavy: fresh cilantro or Thai basil stirred through at the end adds a really bright, fragrant layer that pairs beautifully with the peanut dressing.

🗒 Substitutions

Gochujang: totally optional—if you don’t have it, just use a bit more sriracha or any chili paste you like.
Soy sauce: tamari is a great gluten-free swap and works exactly the same way here.
Cucumbers: Persian cucumbers work just as well as English cucumbers. Regular cucumbers are fine too—just scoop out the seeds and consider a quick salt-and-pat step to reduce the extra water.

🍴 Leftovers? Lucky You.

Honestly, this salad is best eaten right after tossing. If you do have leftovers, they’ll keep in the fridge for up to a day in an airtight container. To get ahead of things, make the dressing in advance and store it separately in the fridge for up to a week, then slice and toss right when you’re ready to eat.

🤔 FAQs

Can I make this salad ahead of time?

It’s best fresh—the cucumbers start releasing water quickly once they’re dressed. That said, the dressing itself keeps well in the fridge for up to a week, so you can absolutely prep that part ahead of time and just toss everything together when you’re ready to eat.

How do I keep the cucumbers from releasing too much water?

Cucumbers are just naturally watery. If you want to minimize it, slice them, lightly salt them, and let them sit for about ten minutes before patting dry.

What if I don’t have gochujang or sriracha?

You can swap or skip either one without the whole thing falling apart. No gochujang? Just add a little more sriracha or whatever hot sauce you have. No sriracha? Any chili sauce works. Adjust to your pantry and your heat preference.

How spicy is this?

With one tablespoon of sriracha and one teaspoon of gochujang, it’s a solid medium heat with noticeable warmth but not overwhelming. If you’re spice-sensitive, start with half the sriracha and skip the gochujang, then taste and adjust.

What if I don’t have rice vinegar?

A small splash of white wine vinegar or even fresh lime juice works as a substitute. You’re just looking for something acidic to brighten the dressing.

👩🏻‍🍳 Hungry For More?

If you loved this Spicy Peanut Cucumber Salad, then make sure to check out a few of my other chicken recipes you may also love:

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this spicy peanut cucumber salad recipe (or any recipe of mine) don’t forget to leave a review.