Description
Fresh, crunchy Cucumbers in Spicy Peanut Sauce tossed with creamy peanut butter, toasted peanuts, garlic, soy sauce, and chili flakes. This easy, no-cook cucumber salad is packed with sweet, savory, tangy, and spicy flavors. Perfect for summer gatherings, quick lunches, or a refreshing side dish!
Ingredients
2 large English cucumbers, sliced 1/3 inch thick
1/2 teaspoon salt
1/2 cup chopped peanuts, toasted
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
Instructions
1. Wash the English cucumbers and slice them into rounds about 1/3 inch thick. Place in a mixing bowl, sprinkle with salt, and toss to coat. Transfer to a colander and let drain for 1 hour to remove excess moisture.
2. Meanwhile, combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, red chili flakes, and black pepper in a small bowl. Whisk until smooth and creamy.
3. Once the cucumbers have drained, transfer them to a clean mixing bowl. Add toasted chopped peanuts and fresh parsley.
4. Pour the spicy peanut sauce over the cucumbers and toss gently until evenly coated.
5. Serve immediately for the best crunch and flavor. If making ahead, cover and refrigerate for no more than 8 hours. Toss thoroughly before serving.
Notes
Best cucumbers: English cucumbers have thin skin, fewer seeds, and a naturally crisp texture.
Extra crunch: Use freshly toasted peanuts for the best flavor and texture.
Spice level: Reduce chili flakes to 1/4 teaspoon for a milder dressing.
Creamy dressing: Use smooth peanut butter and whisk thoroughly.
Vegan option: Replace honey with maple syrup.
Gluten-free option: Use certified gluten-free tamari instead of soy sauce.
Storage: Keep refrigerated in an airtight container for up to 8 hours. Toss before serving.
Serving suggestion: Pair with grilled chicken, tofu, rice bowls, or noodle dishes.
- Prep Time: 15 minutes
- 1 hour (draining):
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 219 kcal
- Sugar: 9 g
- Sodium: 510 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg