Description
A refreshing and crunchy cucumber salad tossed in a creamy, spicy peanut sauce. This easy-to-make recipe combines the coolness of English cucumbers with a flavorful blend of peanut butter, soy sauce, vinegar, honey, and aromatic spices, topped with toasted peanuts and fresh parsley for added texture and freshness.
Ingredients
Scale
Cucumber Base
- 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 English cucumbers approximately 1/3 inch thick. Place the slices in a mixing bowl and sprinkle evenly with 1/2 teaspoon of salt. Toss well to ensure all the cucumber slices are coated, then transfer them to a colander. Let them sit and drain for one hour to remove excess water and keep the salad crisp.
- Make the Peanut Sauce: While the cucumbers are draining, in a small mixing bowl combine 2 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, 1 tablespoon honey, 2 cloves minced garlic, 1 teaspoon dried red chili flakes, and 1/4 teaspoon ground black pepper. Whisk thoroughly until you achieve a smooth, creamy sauce.
- Assemble the Salad: After the cucumbers have drained for an hour, transfer them back into a bowl. Add 1/2 cup toasted chopped peanuts and 2 tablespoons chopped fresh parsley. Pour the prepared peanut sauce over the cucumbers and toppings. Gently toss everything together until the cucumbers are well coated with the sauce and the toppings are evenly distributed.
- Serve: Serve the salad immediately for optimal texture and flavor. If making ahead, cover tightly and refrigerate for up to 8 hours. Before serving from the fridge, bring the salad to room temperature and toss well since the peanut sauce may settle at the bottom.
Notes
- Letting cucumbers drain with salt is crucial to keep the salad from becoming watery.
- Adjust the quantity of chili flakes to control the spiciness according to preference.
- To toast peanuts, simply heat them in a dry skillet over medium heat until fragrant and lightly browned.
- This salad is best served fresh but can be refrigerated for up to 8 hours.
- Bring the salad to room temperature before serving if stored in the fridge to enhance flavor and texture.
