Thai Peanut Butter & Cucumber Apple Salad

A while ago I found these neat gluten-free Thai fortune cookies and I felt inspired suddenly to make a spring salad. I don't know if it's the weather starting to warm up, or my internal love for Thai food, but peanut butter and hot sauce will forever be a favorite of mine. (Not to mention I'm a sucker for a good cold salad). With flavors of savory, sweet, hot and tangy, this Oriental side is bound to keep your taste buds on their toes. 

Whip out the Sriracha, break out the Hoisen sauce- you can make this Asian dressing a number of different ways. Find your sweet ingredient (sugar, syrup, honey, molasses) and add a spicy to go along. (chili sauce, hot sauce, pepper sauce, etc.) Next you will need a savory tone. Naturally in most Asian dishes, especially Thai, peanut butter happens to be that savory flavor we are looking for, or an assortment of other nuts. For those with peanut allergies there is an assortment of comparable options like cashew butter, sunflower seed butter- even almond butter. 



Don't forget your tangy flavors. It doesn't matter what form it comes in, roots are delicious and necessary in many Oriental salads and dishes. Ginger and garlic are most commonly chopped or grated but can also come in powder or (ground) form. In this recipe I used fresh garlic for a crunchy kick, as well as a splash of tangy white vinegar and ground ginger. Don't be afraid to make your flavors explode when you taste them. That's a little what this recipe is about. 


Thai Peanut Butter & Cucumber Apple Salad


2 Tablespoons Natural Creamy Peanut Butter
2 Tablespoons Soy Sauce
1 Teaspoon White Vinegar
1 Teaspoon Dark Molasses
1/4 Teaspoon Ghost Chili (Hot Pepper) Sauce
1 Tablespoon Granulated Sugar
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
1 Fuji Apple, Peeled, Cored and Diced
1 Large Cucumber, Peeled and Diced
2 Large Carrots, Peeled and Diced
4 Sweet Baby Peppers, Diced 
1 Large Jalapeno, Diced 
5 Cloves Fresh Garlic, Minced

2 Tablespoons Sesame Seeds
1 Teaspoon Crushed Red Pepper Flakes





In a large mixing bowl add peanut butter and soy sauce. Whisk together until smooth. Add white vinegar, molasses, sugar, ground ginger, black pepper and salt. Whisk until completely blended. Add diced apples, diced cucumber, diced carrots, diced jalapeno and minced garlic. With a spoon or spatula, stir until all ingredients are thoroughly coated and completely combined. Add any additional soy sauce to taste. Place, covered, in the refrigerator for about an hour before serving. Serve with sesame seeds and red pepper flakes if desired. 

(About 8 Servings)

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Blog, Recipe & Photos Copyright ©Amorie Keys, 2015 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.