As we head into summer and the temperatures begin to rise here in Southern California, I find myself craving salads more and more. This is a refreshing salad of cucumbers and fresh vegetables with a wonderful peanut citrus dressing that will have you tipping the bowl for every drop (I know I say that about all the salad dressings but it’s true…you’ll see!)
Originally I wanted to create cucumber noodle salad for this recipe but quickly decided that I would rather keep this as easy as possible without having to use too many tools. The only tool I do recommend for this recipe is a microplane for grating your ginger and garlic. It’s a great tool for any kitchen and will come in handy over and over again.
Bring on the warmer weather and let’s beat the heat with this easy and flavorful Thai inspired salad!
Another simple, wholesome and delicious addition to the recipe collection! Enjoy :)
CUCUMBER SALAD + PEANUT CITRUS DRESSING
Cool cucumbers, sweet red bell peppers, red cabbage, cilantro and peanuts all dressed in a creamy citrus peanut dressing.
Ingredients
Salad
- 2 1/2 cups English cucumbers, sliced and quartered
- 1 cup carrots, sliced
- 1/2 red bell pepper, diced
- 2 scallions, thinly sliced
- 1/4 head of purple cabbage, sliced
- handful cilantro, roughly chopped
- handful cashews or peanuts, for garnish
- red pepper flakes, for garnish (optional)
Peanut Citrus Dressing
- 3 tablespoons orange juice, lime juice or lemon juice, + more as needed
- 3 tablespoons raw or natural peanut butter (almond or cashew butter is great too)
- 1 tablespoon tamari, bragg’s liquid aminos or soy sauce
- 1 tablespoon pure maple syrup
- 1/2 garlic clove, grated
- 1/4 – 1/2 teaspoon fresh ginger, grated
- pinch of red pepper flakes or 1/2 teaspoon sriracha hot sauce (optional)
Instructions
In a small bowl, whisk together the ingredients for the peanut citrus dressing, set aside allowing the flavors to come together. Then before adding the dressing to the salad, taste for flavor adding anything extra you might like. For a thinner dressing add 1 or 2 tablespoons citrus juice or water. To make it thicker add a tad bit more nut butter.
Prepare your salad ingredients. Check your dressing for flavor. In a large bowl combine the salad mix with the dressing, toss well and serve. Top with cashews and red pepper flakes.
Serves 2.
NOTES:
Dressing: Use the orange juice for a less tangy dressing. I used orange for this recipe and have also used lemon as well. Both were great, and I know the lime will be wonderful too! You can also lessen the amount of juice replacing it with water. Add in some citrus zest of choice if desired. And if you’re a vinegar lover, try adding a splash or two of rice vinegar!
Salad: Try tossing in a cup of cooked quinoa after mixing for a more nutritionally balanced profile.
Recommended tool for grating as mentioned above: Microplane
Anonymous says
Mmmm this will be awesome with grilled steak or chicken
eatgreatbegreat says
This salad sounds wonderful and it's so colorful too!
The Vegan Cookie Fairy says
Ooooh this sounds lush! I might just try slicing the carrots and cucumber into noodles or thing strips because I don't like them much, and it's easier to eat something you don't like if it's sliced very finely. I'm trying to be a big girl and eat more raw vegetables (plus the doctor told me it's good for me!)
Briana Brown says
Damn, you were right about tipping the bowl over for every last drop!! No lie!!! This salad was DELICIOUS!
julie@thesimpleveganista says
Tippy, tippy….I've even used the fingers to swipe the bowl clean. :)
StaceyB says
Oh my goodness. Wow. This sounds so, so good!!! The dressing looks and sounds like something I want to make just to dip baby carrots and cucumbers in for snacking!
julie@thesimpleveganista says
Yes, that is exactly what I did with some of my trial sauces I had left over and it was so good…cucumbers, carrots, tomatoes, celery…mmm,mmm!
StaceyB says
I bought all of the ingredients to make it today, about to start on it now :) Thanks so much for sharing this!!!
julie@thesimpleveganista says
Your so welcome!! :)
julie@thesimpleveganista says
It's even great with radishes! I forgot to add that in my comment above. :)
Anonymous says
Holy Smokes! This salad is crazy delicious. Even my 11 y/o son agreed. We didn't have red cabbage, so I kist used sugar snap peas. I practically licked my bowl clean. No lie. Thanks so much.
julie@thesimpleveganista says
Sugar snap peas are perfect for this with their sweetness…how yummy! Love it when the kids love it too. Great! :)
Abby says
Best salad ever! I could DRINK that dressing it's so good. Thanks for sharing!
julie@thesimpleveganista says
Yep, I agree! Lol…Cheers to goodness all around. :)
amy lineburg says
Oh this is so ridiculously good! Thank you!! I didn't even have any ginger, fresh or powdered, and it was still amazing!
julie@thesimpleveganista says
Your so welcome! I'm glad this was a hit even without the ginger. Cheers :)
anna modugno says
This is seriously one of the most incredible raw sauces I've ever tried. I put it on Kelp Noodles with some julienned carrots and sesame seeds sprinkled on top and was completely blown away. I am never going to part with this recipe thank you thank you thank you so much!!