Cucumbers in Spicy Peanut Sauce Recipe

Introduction

This refreshing dish features crisp cucumbers tossed in a creamy, spicy peanut sauce that delights the palate with a perfect balance of heat and sweetness. It’s a quick and easy side or snack that adds a flavorful twist to everyday cucumbers.

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 in a mixing bowl. Sprinkle with salt and toss to coat evenly. Transfer the cucumbers to a colander and let them 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 well to coat the cucumbers evenly.
4. Step 4: Serve the cucumbers immediately at room temperature for the best flavor and crunch. If preparing ahead, cover and refrigerate for up to 8 hours. Before serving, bring to room temperature and toss again to refresh.

Tips & Variations

• For extra heat, increase the amount of dried chili flakes or add a dash of sriracha to the peanut sauce.
• Use crunchy peanut butter for added texture or smooth peanut butter for a creamier sauce.
• Swap fresh cilantro for parsley to vary the herbaceous flavor.
• Add thinly sliced red onions or bell peppers for added crunch and color.

Storage

Store the prepared cucumbers in an airtight container in the refrigerator for up to 8 hours. To maintain the best flavor and texture, bring the salad back to room temperature and toss it gently before serving. Avoid storing for longer to prevent the cucumbers from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, regular cucumbers can be used, but they may have more seeds and thinner skin. You might want to peel and deseed them for a similar texture and milder flavor.

Is it possible to make this recipe vegan?

Absolutely. Simply replace the honey with maple syrup or agave nectar to keep it vegan-friendly without sacrificing sweetness.

Cucumbers in Spicy Peanut Sauce Recipe

Print Recipe

★★★★★

4.4 from 115 reviews

A refreshing and spicy cucumber salad tossed in a creamy, flavorful peanut sauce, perfect as a light appetizer or side dish. This recipe combines crunchy cucumbers with a vibrant blend of peanut butter, soy sauce, and chili flakes for a delightful balance of savory, sweet, and spicy flavors.

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

Ingredients

Scale 1x2x3x

Cucumber and Garnish

• 2 large English cucumbers, sliced (about 1/3-inch thick)
• 1/2 teaspoon salt
• 1/2 cup chopped peanuts, toasted
• 2 tablespoons chopped fresh parsley

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

Instructions

1. Prepare the cucumbers: Slice the English cucumbers into approximately 1/3-inch thick pieces. Place the slices in a mixing bowl, sprinkle with 1/2 teaspoon of salt, and toss to coat evenly. Transfer the salted cucumbers to a colander and let them drain for one hour to remove excess water, ensuring a crisp final salad.
2. Make the peanut sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper until the mixture is smooth and well combined. This sauce provides a creamy, tangy, and spicy dressing for the salad.
3. Combine salad ingredients: After the cucumbers have drained, transfer them back into a large mixing bowl. Add the toasted chopped peanuts, chopped fresh parsley, and the prepared peanut sauce. Toss all ingredients thoroughly to ensure the cucumbers are evenly coated with the flavorful sauce and garnished with peanuts and parsley.
4. Serve: Serve the cucumber salad immediately at room temperature for the best flavor and texture. Alternatively, cover and refrigerate the salad for up to 8 hours if prepared ahead of time. Before serving chilled salad, bring it back to room temperature and toss gently again to redistribute the sauce.

Notes

• Adjust the amount of dried red chili flakes according to your preferred spice level.
• For a vegan option, substitute honey with maple syrup or agave nectar.
• Toasting the peanuts enhances their flavor and adds a pleasant crunch.
• Allowing cucumbers to drain reduces excess moisture, preventing a watery salad.
• This salad is best served fresh but can be refrigerated for up to 8 hours.

Keywords: cucumber salad, peanut sauce, spicy cucumber salad, Asian salad, no-cook salad, peanut butter dressing