Description
This refreshing cucumber salad packs a bold punch with a spicy, savory, and slightly sweet peanut sauce. Crisp English cucumbers are tossed with toasted peanuts and a flavor-packed dressing made from soy sauce, vinegar, garlic, and chili flakes. Perfect as a side dish, appetizer, or light snack, this Asian-inspired recipe is quick, easy, and bursting with texture and taste.
Ingredients
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2 large English cucumbers, sliced about ⅓-inch thick
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½ teaspoon salt
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½ cup chopped peanuts, toasted
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2 tablespoons low-sodium soy sauce
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2 tablespoons rice vinegar
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2 tablespoons peanut butter (smooth or chunky)
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1 tablespoon honey
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2 cloves garlic, minced
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1 teaspoon dried red chili flakes
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¼ teaspoon ground black pepper
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2 tablespoons chopped fresh parsley (or cilantro for a more traditional flavor)
Instructions
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Salt the Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.
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Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper until smooth.
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Combine: In a large bowl, combine cucumbers with the peanut sauce and toss to coat evenly.
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Top and Serve: Sprinkle with toasted chopped peanuts and fresh parsley. Serve immediately or chill for 15–30 minutes for enhanced flavor.
Notes
For extra heat, increase chili flakes or add a splash of chili oil.
Use cilantro instead of parsley for a more authentic Asian flavor profile.
This dish is best served cold or at room temperature.
Can be made 1 day ahead; store in the refrigerator and garnish with peanuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (just toasting peanuts if needed)
- Category: Side Dish, Salad
- Method: No-Cook, Tossed
- Cuisine: Asian-Inspired
Keywords: spicy cucumber salad, peanut sauce cucumbers, Asian cucumber salad, vegan side dish, spicy peanut cucumber