Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha or chili paste (adjust to taste)
- 2 tablespoons water (to thin the dressing)
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Optional: chopped peanuts for extra crunch
Instructions
- Start by thoroughly washing the cucumbers. Use a sharp knife or a mandoline to slice them thinly. Place the sliced cucumbers in a large mixing bowl and set aside.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha. Gradually add water until the dressing reaches your desired consistency—smooth and pourable but not too runny.
- Pour the peanut dressing over the sliced cucumbers. Toss gently to coat all the pieces thoroughly. Taste and adjust the seasoning with more sriracha or soy sauce if needed.
- Sprinkle toasted sesame seeds and sliced green onions on top. For added texture, sprinkle chopped peanuts if desired. Serve immediately for the freshest crunch or chill in the refrigerator for about 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator. The cucumber may release some water over time, so give it a gentle toss before serving again.
- For best flavor and texture, consume within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Appetizer, Healthy
- Method: Raw
- Cuisine: Asian, Fusion
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal Kcal
- Sugar: 4 grams
- Sodium: 540 mg
- Fat: 11 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 0 mg