Crunchy, Zesty and Creamy: My new favourite Thai cucumber salad with a sweet and spicy peanut butter dressing.
Estimated reading time: 4 minutes
- Ingredient You’ll Need
- How To Make Cucumber Salad
- Peanut Butter Cucumber Salad Recipe
Cool, crisp cucumber, crunchy peanuts, fresh herbs, and a creamy, tangy, and subtly sweet peanut butter dressing that will have you licking the bowl.
Why This Cucumber Salad Salad Will Be Your New Go-To:
- Flavour Explosion: A perfect balance of sweet, spicy, salty, and umami.
- Refreshing: Cucumber is incredibly hydrating and cooling for a warm day.
- Quick & Easy: No cooking, only chopping and mixing, making it ideal for busy days.
- Diet-Friendly: Naturally vegan and can be made gluten-free with tamari.
IngredientYou’ll Need
- Chinese or Persian Cucumbers , cut into strips
- Crunchiness: Use a combination of white sesame seeds (toasted) and crushed peanuts for the crunch.
- Herbs: Green Onion, Red Chillies (optional)
- Chilli : I use Korean Gochugaru Chilli Powder for its subtly sweetness. You can use either Kashmiri chilli powder, smoked paprika or red chilli flakes.
For the Salad Dressing:
- Creamy Peanut Butter , natural and unsweetened is the best
- Brown Sugar , maple syrup or agave nectar for the sweetness
- Toasted Sesame Oil for the nutty flavour
- Light Soy Sauce or tamari (for a gluten free salad)
- Lime Juice or rice vinegar for the tanginess
- Minced Garlic, and Salt
Add-Ins:
- Carrots: Thinly sliced, julienned, or grated carrots.
- Bell Peppers: Sliced red or yellow bell peppers.
- Edamame: Shelled edamame can add a boost of protein.
- Onion: Thinly sliced red onion.
How To Make Cucumber Salad
1. Cut the Cucumber:
- Simply slice cucumbers into even size rounds. If using an Indian cucumber, you might want to peel it first (or peel partially for stripes) and then slice.
- Next, stack the cucumber slices and cut them into even size sticks. This helps keep the salad crisp.
2. Make the Peanut Butter Sauce:
- In a medium bowl, combine the peanut butter, lime juice, soy sauce (or tamari), sugar, minced garlic, salt to taste, and sesame oil. Whisk vigorously until smooth.
- The dressing will be quite thick initially. Gradually add 2 tablespoons of room temperature water, one tablespoon at a time, whisking continuously until the sauce reaches desired pourable consistency.
Taste and adjust seasonings – you might want more lime for tang, more sugar for sweetness, or a pinch of salt.
- In a large mixing bowl, gently combine the sliced cucumber, and the salad dressing.
- Sprinkle, sesame seeds, crushed peanuts, chopped green onion, and Gochugaru or smoked red paprika. Gently mix, making sure each piece of cucumber is coated with the sauce.
This Thai cucumber salad is best enjoyed fresh to maintain the crispness of the cucumber.
Serve this salad as a side with Thai Curry and Jasmine rice , or a simple stir fry. Pairs wonderfully with crispy tofu , Shirataki Noodles stir fry, or just as a light and refreshing snack.
More Asian Salad Recipes for you
- Pomelo Salad
- Green Papaya Salad
- Crispy Noodle Salad
- Korean Cucumber Salad
- Indian Cucumber Kosambari
- Smashed Cucumber Salad
Get all my Salad Recipes here or you can buy my ebook with 40+ Healthy Salad Recipes .
Ingredients
Ingredients For Salad
- ▢ 2 Persian Cucumbers
- ▢ 1 tablespoon roasted peanuts, crushed
- ▢ 1 teaspoon white sesame seeds
- ▢ ½ teaspoon Korean red chilli flakes (gochugaru)
- ▢ 1 green onion, finely chopped
Ingredients For Dressing:
- ▢ 1 tablespoon unsweetened peanut butter ( get recipe )
- ▢ 1 tablespoon sesame oil
- ▢ 1 tablespoon light soy sauce
- ▢ 1 teaspoon light brown sugar
- ▢ 1 teaspoon minced garlic
- ▢ ¼ teaspoon salt
- ▢ 1 lime juice
Instructions
- Simply slice cucumbers into even size rounds. If using an Indian cucumber, you might want to peel it first (or peel partially for stripes) and then slice. Next, stack the cucumber slices and cut them into even size sticks. This helps keep the salad crisp.
- In a medium bowl, combine the peanut butter, lime juice, soy sauce (or tamari), sugar, minced garlic, salt to taste, and sesame oil. Whisk vigorously until smooth.
- The dressing will be quite thick initially. Gradually add 2 tablespoons of room temperature water, one tablespoon at a time, whisking continuously until the sauce reaches desired pourable consistency.
- Taste and adjust seasonings – you might want more lime for tang, more sugar for sweetness, or a pinch of salt.
- In a large mixing bowl, gently combine the sliced cucumber, and the salad dressing. Sprinkle, sesame seeds, crushed peanuts, chopped green onion, and Gochugaru or smoked red paprika. Gently mix, making sure each piece of cucumber is coated with the sauce.
- Thai Cucumber Salad is ready to serve!
Recipe Notes:
- If cucumbers are watery , you can lightly salt them and let them sit for 10-15 minutes, then pat them dry with a paper towel to remove excess water.
- Make Ahead (Partially): You can prepare the peanut butter sauce and store it in an airtight container in the fridge for up to 3-4 days. Chop the cucumber and other fresh ingredients just before serving for optimal freshness.
- Spice Level: Adjust the amount of chilli to your preference. For more, add extra or a dash of sriracha to the dressing.
Nutrition
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Peanut Butter Cucumber Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
Ingredients For Salad
- 2 Persian Cucumbers
- 1 tablespoon roasted peanuts, crushed
- 1 teaspoon white sesame seeds
- ½ teaspoon Korean red chilli flakes (gochugaru)
- 1 green onion, finely chopped
Ingredients For Dressing:
- 1 tablespoon unsweetened peanut butter ( get recipe )
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 teaspoon light brown sugar
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 1 lime juice
Instructions
- Simply slice cucumbers into even size rounds. If using an Indian cucumber, you might want to peel it first (or peel partially for stripes) and then slice. Next, stack the cucumber slices and cut them into even size sticks. This helps keep the salad crisp.
- In a medium bowl, combine the peanut butter, lime juice, soy sauce (or tamari), sugar, minced garlic, salt to taste, and sesame oil. Whisk vigorously until smooth.
- The dressing will be quite thick initially. Gradually add 2 tablespoons of room temperature water, one tablespoon at a time, whisking continuously until the sauce reaches desired pourable consistency.
- Taste and adjust seasonings – you might want more lime for tang, more sugar for sweetness, or a pinch of salt.
- In a large mixing bowl, gently combine the sliced cucumber, and the salad dressing. Sprinkle, sesame seeds, crushed peanuts, chopped green onion, and Gochugaru or smoked red paprika. Gently mix, making sure each piece of cucumber is coated with the sauce.
- Thai Cucumber Salad is ready to serve!
Notes
- If cucumbers are watery , you can lightly salt them and let them sit for 10-15 minutes, then pat them dry with a paper towel to remove excess water.
- Make Ahead (Partially): You can prepare the peanut butter sauce and store it in an airtight container in the fridge for up to 3-4 days. Chop the cucumber and other fresh ingredients just before serving for optimal freshness.
- Spice Level: Adjust the amount of chilli to your preference. For more, add extra or a dash of sriracha to the dressing.
Nutrition
This is a comforting no onion, no garlic Rajasthani style Panchmel Dal Recipe also known as panchratan dal with a mix of five lentils.
Estimated reading time: 4 minutes
- What is ‘Panchmel Dal’?
- How To Make Panchmel Dal
- Serving Suggestion
- Frequently Asked Questions
- Panchmel Dal Recipe
What is ‘Panchmel Dal’?
It is a mixture of five lentils – arhar (toor) dal, green moong dal, split urad dal (Split Black Urad), yellow moong dal, and the masoor dal (the pink lentil). The word ‘panch’ in Hindi means – five. And the word ‘mel’ means a mix. Hence, the name ‘panchmel’ literally translates to ‘mix of five’.
You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
How To Make Panchmel Dal
Step 1) Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.
Step 2) Drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
Step 3) Pressure cook the dal over medium heat for 3 whistles or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.
Step 4) Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
Step 5) To prepare tempering, heat ghee in a kadhai. Add cumin seeds, red chilli, and asafoetida. Fry for 10 – 20 seconds to release the aroma of the spices.
Step 6) Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
Step 7) Add red chili powder, mango powder, coriander powder, and a teaspoon of Garam Masala . Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 – 6 minutes over low heat. Turn off the heat.
Garnish panchmel dal with chopped coriander.
Serving Suggestion
In Rajasthani Cuisine, panchmel dal is served with bati, Gatte Ki Sabzi , or Kadhi as a part of the traditional Rajasthani thali meal.
The authentic Rajasthani Panchratan Dal is spicy, rich, full of flavours, and cooked in pure ghee.
You can serve Panchmel Dal also with:
- Chapati or Paratha
- basmati rice, or jeera rice
- Rajasthani Bati & Churma
Yes, absolutely. Set the SAUTE Mode for 6 minutes. Add ghee, tempering, tomato, and saute till oil separates from the masala. Add soaked lentils, spices, salt, and water. Close the lid. Cook dal for 15 minutes in PRESSURE Cook Mode. Later, open the lid and gently mash using the back of the ladle.
Yes, it is a very healthy, wholesome, and nutritious dal. It has the nutritional value of five lentils and is packed with protein, fiber, carbohydrates, and minerals. One bowl of panchmel dal can keep you full for a long time. It is a good diet for growing kids and nursing mothers.
Yes, it is gluten and nut-free Indian dal recipe.
More Indian Dal Recipes
- Dal Khichdi
- Arhar Dal Fry
- Shahi Urad Dal
- Palak Chana Dal
- Moong Dal Chaat
- Pahadi Gahat Ki Dal
- Everyday Masoor Dal
Ingredients
- ▢ 1 Cup Panchmel dal ¼ Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
- ▢ 4 Cup Water
- ▢ 1 Cup roughly chopped tomato
- ▢ 1 – 2 green chillies chopped
- ▢ 1 tablespoon grated ginger
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon dry mango powder (amchur)
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ Salt to taste
- ▢ 1 teaspoon red chilli powder
Ingredients for tempering:
- ▢ 4 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 2 dry red chilli
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 1 teaspoon Garam Masala ( see recipe )
Instructions
- Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.
- After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
- Pressure cook the dal over medium heat for 2 – 3 whistle or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.
- Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
- To prepare tempering, heat ghee in a kadhai.
- Add cumin seeds, red chilli, asafoetida and fry for 10 – 20 seconds to release the aroma of the spices.
- Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
- Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 – 6 minutes over low heat. Turn off the heat.
- Garnish panchmel dal with chopped coriander.
- Serve panchmel dal with basmati rice, bati or Chapati.
Recipe Notes:
- You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
- Soaking dal in water for 1 – 2 hours reduces the cooking time and helps in getting a thick consistency of the dal.
- Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
- Adjust the amount of spices and chilies according to your taste preference.
- You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 – 3 days.
- Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months.
- You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above.
Nutrition
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