Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1–2 teaspoons chili paste or sriracha (adjust to heat preference)
- 1 tablespoon honey or maple syrup
- 2 teaspoons sesame oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts (for crunch)
- Optional: thinly sliced red chili for extra heat
Instructions
- Start by thoroughly washing and thinly slicing the cucumbers. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, combine peanut butter, soy sauce, rice vinegar, chili paste, honey, and sesame oil. Whisk until smooth and well incorporated. Adjust spice levels by adding more chili paste if desired.
- Pour the peanut dressing over the sliced cucumbers and gently toss to coat all pieces evenly. Garnish with chopped cilantro and peanuts. For extra heat, sprinkle thin slices of red chili over the top.
- Let the salad sit in the refrigerator for at least 15 minutes to allow flavors to meld. Serve chilled as an appetizer, side dish, or snack.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add peanuts fresh when serving to maintain crunch.
- For extra flavor, sprinkle with additional cilantro or chili slices before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg