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
- 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)
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.
Notes for the 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!
Notes for the 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