Description
Crunchy English cucumbers tossed in a bold, creamy peanut sauce with garlic, chili flakes, and toasted peanuts. A perfect summer snack, cold side, or salad.
Ingredients
2 large English cucumbers (sliced about 1/3 inch thick)
1/2 tsp salt
1/2 cup chopped peanuts, toasted
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter (non-natural, smooth or crunchy)
1 tbsp honey
2 cloves garlic, minced
1 tsp dried red chili flakes
1/4 tsp ground black pepper
2 tbsp chopped fresh parsley
Instructions
1. Place cucumber slices in a mixing bowl; sprinkle with salt and toss to coat.
2. Transfer cucumbers to a colander and let drain for 1 hour to remove excess moisture.
3. In a small bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, chili flakes, and black pepper.
4. After draining, combine cucumbers with peanuts, parsley, and sauce. Toss to coat evenly.
5. Serve immediately or refrigerate for up to 8 hours, then bring to room temperature and toss before serving.
Notes
Use English cucumbers for best crunch and minimal water.
Toasting peanuts brings extra flavor – don’t skip it!
Adjust chili flakes to control heat level.
Fresh garlic is best; mince it finely.
For a vegan version, substitute maple syrup for honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No-cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 81
- Sugar: 3g
- Sodium: 252mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg