Carrot + Cucumber Peanut Salad

This little salad dish was born from farmer’s market loot.


On Sundays, Greg and I have been working at Headhouse Farmer’s Market for the always amazing Three Springs Fruit Farm.



Each week, we come home with our hands full of bags of market goodies.


This week, I am determined to base the dishes I make around what I got at market, rather than think of a recipe and have to buy groceries.


First up is this salad.


Crisp carrots and cucumbers slathered in some of this light and delicious peanut sauce and topped off with crunchy peanuts and sesame seeds and cool cilantro. This refreshing salad comes together quickly and is seriously awesome.


I am obsessed with using the vegetable peeler for these veggies. It is not a way that I have been used to enjoying raw veggies, but I think that I will be doing it much more often now. The veggies become almost noodle-like, but retain that great, juicy vegetable crunch.


The carrots and cucumbers + peanut sauce together are delicious, but it is really the toppings that make this dish. Most recipes I share on here are so customizable, but in this dish, the chopped peanuts, cilantro and sesame seeds are mandatory. You have to use all three if you make this, or it just won’t be the same. Amounts are customizable, but omitting one of those three ingredients will change the dish.


This summer salad is very good on its own. I would just make it as a side dish for a summer dinner. But I have big ideas for it too. Tomorrow I will share with you one of those ideas, so be sure to check back for a delicious meal featuring this salad.


I hope that you enjoy this tasty summer dish!


2 cucumbers
3 large carrots
For the peanut sauce:
1/2 cup peanut butter
1 large garlic clove
Juice from 1/2 a lime
1 1/2 tablespoons soy sauce
1/2 tablespoon brown sugar
1/2 cup hot water
1/2 cup chopped peanuts
Large handful fresh cilantro
2 tablespoons sesame seeds

Using a vegetable peeler, slice the carrots and cucumbers into long and thin strips. Add the sliced vegetable to a large bowl.

To make the peanut sauce, place peanut butter, garlic, lime juice, soy sauce, brown sugar and hot water into a blender or food processor and blend/process until completely smooth. This made 3/4 cup sauce for me.

Pour 1/2 cup peanut sauce over the sliced veggies and toss very well.

Top with chopped peanuts, cilantro and sesame seeds and toss again.


3 thoughts on “Carrot + Cucumber Peanut Salad

  1. acrusteaten

    I’ve seen three posts of this variety already today! All foodies together for Asian vegetable salads apparently! This morning I posted a Chinese Chicken version I did last night. Yours looks fantastic, will try this next time!

    1. Jess

      There is something about the flavors that are just so summery – everyone must be feeling the same thing! 🙂 I will check out your Chinese Chicken version!

  2. Pingback: Shrimp + Rice + Veggie Cabbage Wraps | The Dreaming Foodie

Leave a Reply