Description
A refreshing and crunchy cucumber salad tossed in a spicy, creamy peanut sauce with a perfect balance of savory, sweet, and tangy flavors, enhanced by garlic, chili flakes, and fresh parsley, making it an ideal appetizer or side dish for warm weather and gatherings.
Ingredients
Scale
Cucumbers
- 2 large English cucumbers, sliced about 1/3 inch thick
- 1/2 teaspoon salt
Spicy 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
Instructions
- Prepare the Cucumbers: Slice the cucumbers about 1/3 inch thick and place them in a mixing bowl. Sprinkle with salt and toss well to coat all pieces evenly. Then transfer the cucumbers to a colander and let them sit for one hour to draw out excess water, ensuring the salad remains crisp and flavorful.
- Make the Peanut Sauce: While the cucumbers are draining, combine the low-sodium soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper in a small mixing bowl. Whisk thoroughly until the mixture is smooth and fully combined.
- Assemble the Salad: After the cucumbers have drained for an hour, transfer them back to a bowl. Add the toasted chopped peanuts and chopped fresh parsley. Pour over the prepared peanut sauce and gently toss everything together until the cucumbers are well coated and the toppings are evenly distributed.
- Serve: Serve the salad immediately for the best texture and flavor. If preparing ahead, cover tightly and refrigerate for up to 8 hours. Before serving, bring to room temperature and toss well as the peanut sauce may settle at the bottom.
Notes
- Letting the cucumbers drain for an hour removes excess water, keeping the salad crisp.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Toast the peanuts lightly to bring out their flavor before chopping.
- For a milder version, reduce or omit the dried red chili flakes.
- This salad is best enjoyed fresh but can be refrigerated for up to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
