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Cucumber Peanut Butter Salad

Cucumber Peanut Butter Salad: A Refreshing Vegan Treat

This Cucumber Peanut Butter Salad is a delightful vegan dish that combines crisp cucumbers with a creamy peanut butter dressing for a refreshing treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Cucumber Provides a refreshing crunch and hydration; choose fresh, firm cucumbers for the best texture.
  • 1/4 cup Fresh Parsley Adds a bright, herbaceous flavor; feel free to substitute with cilantro if preferred.
  • 1 small Fresh Chilies Imparts delightful heat and brightness; adjust the quantity for a milder taste or use red bell pepper instead.
  • 2 tablespoons Sesame Seeds Offers nuttiness and crunch; toasting them enhances their rich flavor.
For the Dressing
  • 1/4 cup Peanut Butter Base of the dressing, providing creaminess; smooth peanut butter is easier to mix, while crunchy adds a fun texture.
  • 2 tablespoons Soy Sauce Brings umami and depth; opt for gluten-free soy sauce or tamari to keep this recipe gluten-free.
  • 1 tablespoon Sesame Oil Enhances aroma and flavor; may be replaced with water or extra rice vinegar for a lighter option.
  • 1 tablespoon Maple Syrup Balances the dressing with sweetness; honey can be a great alternative for non-vegans.
  • 1 tablespoon Rice Vinegar Adds tang and acidity; substitute with lemon or lime juice for a zesty variation.
  • 1 clove Garlic Lends depth and aroma to the dressing; freshly minced garlic is highly recommended for that zesty kick.

Equipment

  • mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Slice them into thin strips or half-moons, and place in a large mixing bowl.
  2. Add Fresh Ingredients: Chop the parsley and finely dice the chilies. Add these to the cucumber bowl along with aged sesame seeds and toss gently.
  3. Whisk Up the Dressing: In another bowl, whisk together peanut butter, soy sauce, sesame oil, maple syrup, rice vinegar, and minced garlic until smooth.
  4. Combine Salad and Dressing: Pour the dressing over the cucumber mixture in the bowl and toss gently until coated.
  5. Serve and Garnish: Transfer the salad to a serving platter, sprinkle additional sesame seeds on top, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Mix the cucumbers with dressing just before serving to maintain their crunch. Leftover dressing can be stored for up to 5 days.

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