Cucumber Satay Crunch Salad

Cucumber Satay Crunch Salad- A Modern Way to Eat

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x



  • 1 cucumber
  • 2 handfuls of unsalted roasted peanuts
  • 1 bunch cilantro, roughly chopped (leafs + stems)
  • 3 handfuls baby spinach, washed and shredded
  • 1 lemon
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 2 tablespoon coconut milk (or olive oil)
  • 1/2 a small thumb-size piece of ginger, peeled and minced
  • a handful toasted coconut flakes


  1. Peel and half your cucumber lengthwise then scoop out the seeds. Place each side cut-size down and cut into 1/4″ half-moons. Place in a bowl and set aside.
  2. In a mortar and pestle, smash peanuts into crumbles (or pulse in a food processor a couple times). Add the peanuts to the cucumbers along with the cilantro and shredded spinach.
  3. Juice the lemon into a small jar and add the honey, soy sauce, coconut and ginger. Shake well and pour over the salad. Toss together and serve with toasted coconut flakes.