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–+ servings
Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad: A Refreshing Summer Escape

This Cucumber Peanut Butter Salad combines fresh cucumbers and a savory peanut butter dressing, making it a delightful and nutritious vegan dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumber Fresh and crunchy base; can substitute with zucchini, carrots, or bell peppers for variety.
  • 1 handful Fresh Parsley Adds a bright, herbal note for freshness.
  • 1-2 Chilies Impart mild to moderate heat depending on the type used; use red bell pepper for sweetness without heat if desired.
  • 1 tablespoon Sesame Seeds Provide a nutty crunch and visual appeal; toasting enhances their flavor.
For the Dressing
  • 1/2 cup Peanut Butter Creaminess and depth in the dressing; smooth unsweetened is preferable, though crunchy variants add texture.
  • 2 tablespoons Soy Sauce For savory umami flavor; make it gluten-free with tamari if necessary.
  • 1 tablespoon Sesame Oil Adds rich, nutty flavor; omit or replace with water or extra rice vinegar for a lighter dressing.
  • 2 tablespoons Maple Syrup Natural sweetness balances dressing; can substitute with agave syrup.
  • 2 tablespoons Rice Vinegar Provides tang; lemon or lime juice works as a substitute.
  • 1 clove Garlic Freshly minced for aroma and flavor depth.

Equipment

  • Mixing bowl
  • Whisk
  • Sharp Knife

Method
 

Instructions
  1. Wash the cucumbers thoroughly under cool water and cut them into thin strips, about 1/4-inch thick.
  2. Finely chop the fresh parsley and chilies, adjusting the amount to your spice preference. Add to the bowl with cucumbers.
  3. In a separate bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, maple syrup, and minced garlic. Whisk until smooth and creamy.
  4. Pour the peanut butter dressing over the cucumber mixture and toss gently to coat all the ingredients well.
  5. Transfer the salad to a serving bowl and sprinkle with additional toasted sesame seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 13gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Combine with the dressing just before serving to maintain the cucumbers' crunch. Dressing can be made ahead and stored in the refrigerator for up to 5 days. Customize with seasonal vegetables or adjust heat levels as desired.

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