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–+ servings
Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad: A Refreshing Twist for Summer

This Cucumber Peanut Butter Salad is a quick, vegan, and gluten-free dish perfect for summer, combining refreshing cucumbers with a unique peanut butter dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Crunchy base of the salad; can substitute with zucchini, carrots, or bell peppers for added variety.
  • 1 handful Fresh Parsley Adds freshness and flavor for a vibrant touch.
  • 1-2 units Fresh Chilies Provides a slight heat; substitute with red bell pepper for a milder taste.
  • 2 tablespoons Toasted Sesame Seeds For extra texture and nutty flavor, enhancing the salad's appeal.
For the Dressing
  • ¼ cup Peanut Butter Smooth, unsweetened peanut butter is recommended for easy blending.
  • 2 tablespoons Soy Sauce Can use gluten-free soy sauce or tamari for a gluten-free option.
  • 1 tablespoon Sesame Oil Imparts a rich flavor; can be replaced with water or extra rice vinegar if omitted.
  • 1 tablespoon Maple Syrup Offers sweetness to balance flavors; essential for a tasty peanut butter dressing.
  • 1 tablespoon Rice Vinegar Provides tang; can substitute with lemon or lime juice for a fresh twist.
  • 1 clove Garlic Enhances flavor when minced well; don't skip this ingredient!

Equipment

  • Mixing bowl
  • Whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions for Cucumber Peanut Butter Salad
  1. Wash 2 large cucumbers thoroughly under cool water. Slice them into thin strips, about ¼ inch thick. Chill in the fridge for about 15 minutes if desired.
  2. Chop a handful of fresh parsley and finely slice 1-2 fresh chilies, removing seeds for a milder heat. Combine with the cucumber strips and 2 tablespoons of toasted sesame seeds in a bowl.
  3. In a separate bowl, whisk together ¼ cup of smooth peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, and 1 minced garlic clove.
  4. Pour the dressing over the cucumber mixture, gently tossing until all ingredients are evenly coated.
  5. Transfer the salad to a serving dish and sprinkle additional sesame seeds on top for garnish. Serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 300mgPotassium: 200mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, mix the salad with dressing just before serving to avoid soggy cucumbers. Store leftovers separately to maintain texture.

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