Ingredients
Spicy Peanut Sauce
- 1 tablespoon (15 g) peanut butter, sweetened or unsweetened
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (15 g) chili crisp
- 1 tablespoon (15 ml) rice wine vinegar, seasoned or unseasoned
- 1 tablespoon (15 ml) tamari, or soy sauce
- 1 teaspoon grated fresh garlic
- ¼ teaspoon flaky salt, or kosher salt
Cucumber Salad
- 1 pound (450 g) seedless cucumbers, sliced into ¼-½-inch thick rounds
- 2 tablespoons (30 g) sesame seeds, or chopped roasted peanuts
Instructions
- Make the peanut sauce: In a bowl, whisk together the peanut butter, toasted sesame oil, chili crisp, rice wine vinegar, tamari (or soy sauce), grated fresh garlic, and flaky salt. Alternatively, place all these ingredients in a lidded jar and shake vigorously until the sauce is smooth and well combined.
- Make the salad: Place the sliced cucumbers in a large bowl. Drizzle the prepared peanut sauce evenly over the cucumbers and gently toss to coat all slices thoroughly with the dressing. Sprinkle with the sesame seeds or chopped roasted peanuts for added crunch and flavor. Serve immediately or chill before serving.
Notes
- The salad keeps well for 1-2 days when stored in the refrigerator, allowing flavors to meld even further.
- For enhanced flavor, use sweetened peanut butter and seasoned rice wine vinegar in the sauce.
- Slicing cucumbers evenly with a mandoline ensures consistent texture and presentation.
- This salad is great as a snack or a side dish to many Asian-inspired meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
