Spicy Peanut Cucumber Salad Recipe

Introduction

This refreshing cucumber salad is tossed in a rich, spicy peanut sauce that brings a vibrant punch to every bite. Combining crunchy cucumbers with a flavorful blend of soy, honey, and chili flakes, it’s a perfect side dish for warm days or anytime you want a quick, tasty salad.

Ingredients

• 2 large English cucumbers, sliced (about 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 (smooth or crunchy)
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon dried red chili flakes (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Place the sliced cucumbers into a mixing bowl and sprinkle with salt. Toss to coat evenly, then transfer them to a colander. Let the cucumbers drain for one hour to remove excess moisture.
2. Step 2: In a small mixing bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried chili flakes, and ground black pepper until the sauce is smooth and well combined.
3. Step 3: After the cucumbers have drained, transfer them to a large bowl. Add the toasted peanuts, chopped fresh parsley, and the prepared peanut sauce. Toss everything together thoroughly to coat the cucumbers evenly.
4. Step 4: Serve the salad immediately at room temperature for the best flavor. If preparing ahead, cover and refrigerate for up to 8 hours. Before serving, bring it back to room temperature and give it another toss.

Tips & Variations

• Adjust the amount of chili flakes to control the heat level according to your preference.
• Try substituting fresh cilantro for parsley to add a different herbal note.
• For extra crunch, sprinkle some toasted sesame seeds on top just before serving.
• If you prefer a creamier sauce, blend the peanut butter with a splash of warm water or sesame oil.

Storage

Store the cucumber salad covered in the refrigerator for up to 8 hours. Because cucumbers release water over time, it’s best enjoyed fresh or within the same day. When ready to serve, let it come to room temperature and toss again to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but they tend to have more seeds and thicker skin. Peeling and seeding them before slicing can improve texture and flavor.

Is this recipe vegan?

This recipe can be made vegan by substituting honey with maple syrup or agave nectar to keep the sweetness without animal products.

Spicy Peanut Cucumber Salad Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

Crisp English cucumbers are tossed in a rich and spicy peanut sauce made with soy sauce, rice vinegar, peanut butter, honey, garlic, and chili flakes. This refreshing and flavorful salad is garnished with toasted peanuts and fresh parsley, making it a perfect light appetizer or side dish served at room temperature.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cucumbers

• 2 large English cucumbers, sliced about 1/3-inch thick
• 1/2 teaspoon salt

Spicy Peanut Sauce

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons peanut butter (smooth or crunchy)
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon dried red chili flakes (adjust to taste)
• 1/4 teaspoon ground black pepper

Garnish

• 1/2 cup chopped peanuts, toasted
• 2 tablespoons chopped fresh parsley

Instructions

1. Drain cucumbers: Place the sliced cucumbers into a mixing bowl and sprinkle with salt. Toss to coat evenly. Transfer the cucumbers to a colander and allow them to drain for one hour to remove excess moisture for a crisp texture.
2. Prepare the peanut sauce: In a small mixing bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried chili flakes, and ground black pepper until the sauce is smooth and well combined, balancing sweet, salty, and spicy flavors.
3. Toss salad: After draining, transfer the cucumbers to a large bowl. Add the toasted peanuts, chopped fresh parsley, and the prepared peanut sauce. Toss everything thoroughly to ensure the cucumbers are evenly coated with the flavorful sauce.
4. Serve: Serve the cucumber salad immediately at room temperature for the best flavor and texture. If preparing ahead, cover and refrigerate for up to 8 hours. Bring to room temperature and toss gently again before serving.

Notes

• Adjust the amount of dried red chili flakes according to your preferred spice level.
• Using low-sodium soy sauce helps control the saltiness of the dish.
• For a crunchier salad, toast the peanuts until golden before chopping.
• This dish is best served at room temperature but can be chilled briefly for a refreshing variation.
• If you prefer a vegan version, substitute honey with maple syrup or agave nectar.

Keywords: cucumber salad, spicy peanut sauce, Asian appetizer, no-cook salad, healthy snack, peanut cucumber salad