Description

This refreshing Cucumbers in Spicy Peanut Sauce recipe combines crisp English cucumbers with a creamy, tangy, and mildly spicy peanut dressing. Perfect as a light side dish or appetizer, the cucumbers are salted and drained to maintain crunch before being tossed in a flavorful sauce made with peanut butter, soy sauce, rice vinegar, honey, garlic, and chili flakes. Garnished with toasted peanuts and fresh parsley, this salad offers vibrant texture and taste that delight the palate.

Ingredients

Scale

Cucumbers

2 large English cucumbers, sliced about 1/3 inch thick
1/2 teaspoon salt

Peanut Sauce

2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon dried red chili flakes
1/4 teaspoon ground black pepper

Toppings

1/2 cup chopped peanuts, toasted
2 tablespoons chopped fresh parsley

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Instructions

Prepare the Cucumbers: Slice the English cucumbers into approximately 1/3 inch thick rounds. Place them in a mixing bowl and sprinkle evenly with 1/2 teaspoon of salt. Toss thoroughly so each slice is coated with salt, then transfer the cucumbers to a colander. Let them sit for one hour to draw out excess moisture, which preserves their crispness and enhances flavor.
Make the Peanut Sauce: While the cucumbers drain, combine 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon dried red chili flakes, and 1/4 teaspoon ground black pepper in a small mixing bowl. Whisk vigorously until the sauce is smooth, well blended, and creamy.
Assemble the Salad: After the cucumbers have drained for an hour, transfer them back into a large bowl. Add 1/2 cup toasted chopped peanuts and 2 tablespoons chopped fresh parsley. Pour the prepared peanut sauce over the cucumbers and gently toss everything to ensure the cucumbers are evenly coated and the peanuts and parsley are well distributed.
Serve: For the best texture and flavor, serve the salad immediately. If preparing ahead, cover tightly and refrigerate for up to 8 hours. Before serving after refrigeration, bring the salad to room temperature and toss well, as the peanut sauce may settle at the bottom.

Notes

Salting the cucumbers and allowing them to drain is essential to avoid a watery salad and to maintain a crisp texture.
If you prefer less heat, reduce or omit the dried red chili flakes.
Use fresh parsley for a balanced herbaceous note, or substitute with cilantro if preferred.
To toast peanuts, dry-roast them in a pan over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
This salad is best enjoyed fresh but can be refrigerated up to 8 hours; just remember to toss before serving.