Cucumbers in Spicy Peanut Sauce Recipe
A refreshing and flavorful cucumber salad featuring crunchy English cucumbers tossed in a spicy, tangy peanut sauce. This easy-to-make dish combines the creaminess of peanut butter with garlic and chili flakes for a perfect balance of heat and savory notes, garnished with toasted peanuts and fresh parsley for added texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-cook, Mixing
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 large English cucumbers, sliced about 1/3rd inch thick
- 1/2 teaspoon salt
- 1/2 cup chopped peanuts, toasted
- 2 tablespoons chopped fresh parsley
Spicy Peanut Sauce
- 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
Instructions
- Prepare the cucumbers: Place the sliced cucumbers into a mixing bowl and sprinkle with 1/2 teaspoon salt. Toss to coat evenly. Transfer the cucumbers to a colander and let them sit for one hour to drain excess water.
- Make the peanut sauce: In a small mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper until smooth and well combined.
- Combine all ingredients: After the cucumbers have drained, transfer them to a serving bowl. Add the toasted chopped peanuts, chopped fresh parsley, and the prepared peanut sauce. Toss everything thoroughly to ensure the cucumbers are evenly coated with the sauce.
- Serve or refrigerate: Serve immediately for the best crisp texture. If preparing ahead, cover the salad tightly and refrigerate for no more than 8 hours. Before serving, bring to room temperature and toss again as the peanut sauce may settle at the bottom.
Notes
- To toast peanuts, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
- Adjust the level of chili flakes to control the heat intensity according to your preference.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Make sure to slice the cucumbers evenly to ensure uniform texture and flavor distribution.
- This salad is best consumed within 8 hours of preparation for optimal freshness and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cucumber salad, spicy peanut sauce, healthy side dish, Asian cucumber salad, peanut butter dressing
