Description
This Spicy Peanut Cucumber Salad is a crisp, refreshing dish tossed in a creamy, savory peanut dressing with a hint of heat—perfect as a quick side or light meal.
Ingredients
Scale
For the cucumber salad:
- 2 large English cucumbers, sliced 1/3 inch thick
- 1/2 tsp salt
- 1/2 cup toasted chopped peanuts
- 2 tbsp chopped fresh parsley
For the peanut sauce:
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp creamy peanut butter
- 1 tbsp honey
- 2 garlic cloves, finely minced
- 1 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
Instructions
Step 1: Draw Out Cucumber Moisture
Place sliced cucumbers in a bowl, sprinkle with salt, and toss. Transfer to a colander and let drain for 1 hour, tossing occasionally.
Step 2: Make the Peanut Dressing
In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, red pepper flakes, and black pepper until smooth.
Step 3: Combine and Toss
Transfer drained cucumbers to a clean bowl. Add peanuts and parsley. Pour dressing over and toss well to coat. Serve immediately or chill up to 8 hours.
Notes
- Don’t skip draining the cucumbers—it keeps the salad crisp, not watery.
- Adjust spice level by adding more or less red pepper flakes.
- For a thinner dressing, add 1–2 teaspoons warm water.
- Best enjoyed fresh but can be stored in the fridge for up to 8 hours.
- Prep Time: 15 minutes
- 1 hour draining:
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 g