Spicy Peanut Cucumber Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://todayfoodrecipe.com/spicy-peanut-cucumber-salad-recipe/
