Cucumbers in Spicy Peanut Sauce Recipe
This refreshing and flavorful Cucumbers in Spicy Peanut Sauce recipe combines crisp English cucumbers with a creamy, tangy, and mildly spicy peanut sauce. Toasted peanuts and fresh parsley add texture and herbaceous notes, making it a perfect light appetizer or side dish for warm days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad / Side Dish
- Method: No-cook / Tossed
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
For the Cucumbers
- 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 Cucumbers: Place the sliced cucumbers into a mixing bowl. Sprinkle with salt and toss to coat evenly. Transfer them to a colander and let them drain for one hour to remove excess moisture, ensuring a crisp texture.
- Make 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 smooth and well combined.
- Combine Ingredients: After the cucumbers have drained, transfer them to a large bowl. Add the toasted chopped peanuts, fresh parsley, and the prepared peanut sauce. Toss everything well to coat all the cucumber slices evenly with the sauce.
- Serve or Store: Serve immediately at room temperature for the best flavor. If preparing ahead, cover and refrigerate for up to 8 hours. Before serving from chilled, bring to room temperature and toss again to redistribute the sauce.
Notes
- Adjust the amount of dried red chili flakes to control the spice level.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Using English cucumbers helps reduce water content and skin bitterness.
- To toast peanuts, dry roast them in a skillet over medium heat until golden and fragrant.
- This salad is best served fresh but can be refrigerated for up to 8 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cucumber salad, spicy peanut sauce, Asian salad, vegetarian side dish, peanut dressing
