Cucumbers in Spicy Peanut Sauce Recipe

Introduction

This refreshing cucumber salad is elevated with a creamy, spicy peanut sauce that brings a delightful balance of flavors. Crunchy cucumbers tossed in a savory, slightly sweet dressing make it a perfect appetizer or side dish for any meal.

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 to a colander and let them drain for one hour to remove excess moisture.
2. Step 2: In a small 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, fresh parsley, and the prepared peanut sauce. Toss everything well to coat the cucumbers evenly.
4. Step 4: Serve immediately at room temperature for the freshest flavor. If making ahead, cover and refrigerate for up to 8 hours. Before serving, bring to room temperature and toss again.

Tips & Variations

• For extra crunch, add chopped fresh celery or water chestnuts along with the cucumbers.
• Adjust the chili flakes to suit your preferred heat level, or substitute with fresh chili for a different spice profile.
• Use crunchy peanut butter for added texture, or smooth peanut butter for a creamier sauce.
• Fresh cilantro can be used instead of parsley for a different herbal note.

Storage

Store the salad in an airtight container in the refrigerator for up to 8 hours. Because cucumbers release moisture, it’s best consumed within that time frame for optimal texture. If refrigerated, bring the salad to room temperature and toss gently before serving 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, regular cucumbers work, but English cucumbers have fewer seeds and are less watery, which helps maintain a crisp texture in this salad.

Is this salad suitable for vegans?

To make this dish vegan, substitute the honey with maple syrup or agave nectar, and ensure the peanut butter and other ingredients contain no animal products.

Cucumbers in Spicy Peanut Sauce Recipe

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★★★★★

4.8 from 60 reviews

A refreshing and flavorful salad featuring crisp English cucumbers tossed in a spicy, creamy peanut sauce with toasted peanuts and fresh parsley. This no-cook dish is perfect as a light appetizer or side, combining crunchy textures with a tangy, sweet, and mildly spicy dressing.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cucumber Base

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

For the Peanut Sauce

• 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

Garnish

• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Cucumbers: Place the sliced cucumbers into a mixing bowl. Sprinkle with 1/2 teaspoon salt and toss well to evenly coat. Transfer the salted cucumbers into a colander and allow them to drain for one hour to remove excess moisture, ensuring a crisp texture.
2. Make the Peanut Sauce: In a small mixing bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, 1 tablespoon honey, minced garlic cloves, 1 teaspoon dried red chili flakes, and 1/4 teaspoon ground black pepper until the mixture is smooth and well combined.
3. Combine Ingredients: After the cucumbers have drained, transfer them to a large bowl. Add the 1/2 cup toasted chopped peanuts, 2 tablespoons chopped fresh parsley, and the prepared peanut sauce. Toss everything together thoroughly to coat the cucumber slices evenly with the sauce.
4. Serve or Store: Serve the cucumber salad immediately at room temperature for the best flavor and crunch. If preparing ahead, cover and refrigerate the salad for up to 8 hours. Before serving, bring the salad to room temperature and toss again to redistribute the sauce and refresh the textures.

Notes

• Adjust chili flakes to your preferred spice level.
• Using low-sodium soy sauce helps control the saltiness in the dish.
• The salad is best served fresh but can be refrigerated for up to 8 hours.
• To toast peanuts, dry roast them in a pan over medium heat until golden and fragrant, stirring frequently.
• Use either smooth or crunchy peanut butter depending on texture preference.

Keywords: Cucumber salad, Spicy peanut sauce, Asian salad, No-cook recipe, Healthy appetizer, Vegetarian, Easy summer salad