This quick + cooling cucumber salad is all of the good things: crunchy peanuts, shredded cabbage, tender protein-packed edamame and drizzled with a creamy, craveable peanut sauce dressing!
I don’t think I’m the only one who does this…but there is a way I cook meals for my family and a way that I cook that’s just for me. And this peanutty, crunchy cucumber salad is 100% ME.
The thing that I crave? Essentially veggies smothered in sauce. In every combination imaginable. And holy heck is this peanut sauce cucumber salad CRAVEABLE.
It took me literal YEARS to perfect my creamy + flavorful peanut sauce and when tossed with crisp cucumber, crunchy peanuts, herby cilantro, protein-packed edamame plus some bagged coleslaw (my dietitian hack for cheap and easy veg!) it’s a super easy and simple salad with BIG flavour and texture payoff.
We’re talking 15 minutes of effort for a salad you’ll want to eat every single day.
Whether you need a healthy no cook meal for those hot days, an easy side dish or you just need an infusion of veggies without too much effort, this one’s perfect.
And if you’re looking for even more flavour-packed plant-based recipes, grab a copy of my latest plant-based cookbook, Plant Magic! It’s filled with fun + simple recipes for every eater.
Here’s what you need to know to make this epic cucumber peanut salad
First things first: start by boiling the water for the edamame…and by the time the edamame is done, the rest of the salad will be done!
You might notice that some folks will salt and drain their cucumbers for salad but you don’t have to for this one! The moisture from the salad will actually help to thin the thick peanut sauce dressing so it’s creamy and silky.
Nutrition note: if you wanna make this naturally vegan, gluten and dairy free salad low FODMAP for a fussy tummy, all you need to do is ditch the garlic from the peanut sauce and you’re golden!
Even more salads to help you use up those cucumbers
- Fresh Sliced Cucumber and Fennel Salad
- Chopped Summer Vegetable Salad with Zucchini
- 15 Minute Crunchy Chickpea Cucumber Salad
- 20 Minute Cold Lentil Salad with Herbs
Creamy + Peanutty Cucumber Salad with Edamame
Equipment
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immersion blender or small blender for the peanut sauce
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mandoline optional!
Ingredients
- 2 cups shelled edamame cooked according to package directions
- 1 medium English cucumber sliced thinly by hand or mandoline
- 2 cups shredded cabbage
- 1 teaspoon apple cider vinegar or rice vinegar
- ⅛ teaspoon salt
- ½ packed cup fresh cilantro leaves and tender stems, chopped
- ⅓ cup salted peanuts chopped
- 1 batch peanut sauce omit garlic for Low FODMAP!
Instructions
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If you haven’t already, put a small pot of water to boil for the edamame. Cook according to package directions (usually 5 min!). Drain and rinse well with cold water.
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In a medium salad bowl, toss the cucumber, cabbage and edamame with the vinegar and salt. Then add half the peanut sauce and toss WELL.
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Add more peanut sauce if desired, then toss with the peanuts and cilantro and serve.
Notes
A side dish serving of this salad is low FODMAP, without garlic in the peanut sauce.
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