Description
A crisp and refreshing Spicy Peanut Cucumber Salad tossed in a bold, nutty, and mildly spicy peanut sauce. This quick, Asian-inspired side dish is perfect for BBQs, potlucks, or as a vibrant addition to any weeknight meal. Ready in under 20 minutes, it’s crunchy, flavorful, and irresistibly addictive.
Ingredients
-
2 large English cucumbers, sliced (1/3 inch thick)
-
1/2 tsp salt
-
120g chopped toasted peanuts
-
30ml low-sodium soy sauce
-
30ml rice vinegar
-
30g peanut butter
-
15ml honey
-
2 cloves garlic, minced
-
1 tsp dried red chili flakes
-
1/4 tsp ground black pepper
-
2 tbsp chopped fresh parsley
Instructions
-
Salt & Drain Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, toss, and let drain in a colander for 1 hour.
-
Make Peanut Sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper until smooth.
-
Assemble Salad: Return drained cucumbers to a clean bowl. Add chopped peanuts and parsley.
-
Toss & Serve: Pour the peanut sauce over cucumbers and toss well to coat evenly. Serve immediately for best texture.
-
Optional Garnish: Sprinkle extra toasted peanuts and a pinch of chili flakes on top before serving.
Notes
English cucumbers are ideal for their thin skin and minimal seeds.
Draining the cucumbers ensures they stay crisp and the sauce doesn’t get diluted.
Adjust chili flakes to control spice level.
Natural peanut butter provides a smoother, less sweet sauce.
Salad is best served within a few hours of making to maintain crunch.
- Prep Time: 15 minutes (plus 1 hour draining)
- Cook Time: 0 minutes (no cooking required)
- Category: Entrées
- Method: No-Cook (Tossed Salad)
- Cuisine: Asian-Inspired