Cucumbers in Spicy Peanut Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
