Can I prepare the cucumber salad in advance?

Yes, you can pre-make the Creamy Cold Sesame Cucumber Noodle Salad a few hours ahead of time. However, to maintain the right texture, keep the dressing separate until just before serving. This will help preserve the freshness of the cucumbers and prevent them from becoming soggy.

What can I substitute for peanut butter in this recipe?

If you're looking for an alternative to peanut butter, almond butter works wonderfully as a substitute, providing a similar creamy texture and nutty flavor. For those with nut allergies, try using sunflower seed butter for a nut-free option.

How do I store leftovers?

Store any leftover Creamy Cold Sesame Cucumber Noodle Salad in an airtight container in the refrigerator, ideally for no more than 1 day. To keep the cucumbers crisp, it's best to keep the dressing separate until you're ready to enjoy it again.

Can I add protein to this salad?

Absolutely! You can easily add protein to your Creamy Cold Sesame Cucumber Noodle Salad. Grilled chicken, shrimp, or tofu are excellent options that pair well with the flavors of the salad.

To make this salad vegan, simply substitute honey with maple syrup or agave syrup in the dressing. This small swap allows you to enjoy the salad while keeping it plant-based.

Creamy Cold Sesame Cucumber Noodle Salad Recipe

Ingredients

Scale

3 medium English cucumbers (about 600g / 1.3 lbs)
1/4 cup (60g) natural unsweetened creamy peanut butter
2 tablespoons (30ml) low-sodium soy sauce
1 tablespoon (15ml) toasted sesame oil
1 tablespoon (15ml) rice vinegar
1 teaspoon (7g) honey (or maple syrup/agave for vegan)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon fresh grated ginger (about 2g)
1/4 teaspoon red pepper flakes (optional)
2 stalks green onions, thinly sliced (about 30g)
2 tablespoons (15g) chopped peanuts, toasted
A handful (about 10g) fresh cilantro or basil, chopped (optional)

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Instructions

Begin by washing and drying the cucumbers. Using a spiralizer, turn them into long, thin noodles or use a vegetable peeler to create thin ribbons. Place the cucumber noodles in a mixing bowl.
In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes (if using) until smooth and creamy.
Pour the peanut dressing over the cucumber noodles and toss gently to ensure the noodles are coated.
Add sliced green onions and half of the chopped peanuts. Toss again to distribute evenly.
Transfer the salad to a serving bowl and sprinkle the remaining chopped peanuts and fresh herbs on top. Chill in the fridge for about 10 minutes before serving for optimal flavor.

Notes

Chill for 10 minutes before serving for optimal flavor. Use almond butter for a nut-free option.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Asian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 4g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg