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: Whisk together the peanut butter, toasted sesame oil, chili crisp, rice wine vinegar, tamari or soy sauce, grated fresh garlic, and flaky salt in a bowl. Alternatively, combine all ingredients in a lidded jar and shake until well blended and smooth.
- Make the salad: Place the sliced cucumbers into a large mixing bowl. Drizzle the prepared peanut sauce over the cucumber slices and gently toss everything together so the cucumbers are evenly coated with the spicy peanut dressing. Finish by sprinkling the salad with sesame seeds or chopped roasted peanuts for added texture and flavor, then serve immediately or keep refrigerated for snacking.
Notes
- This salad can be made ahead and stored in the refrigerator for several days; flavors will deepen over time.
- Use seedless cucumbers to reduce excess moisture for a crisper salad.
- Adjust the amount of chili crisp to increase or decrease the heat level to your preference.
- For a nut-free version, substitute the peanut butter and peanuts with tahini and omit the chopped peanuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
