Description
A spicy, crunchy, and refreshing cucumber salad tossed in a bold peanut chili crisp dressing—ready in minutes and perfect for summer.
Ingredients
Spicy Peanut Sauce
1 tablespoon (15 g) peanut butter
2 tablespoons (30 ml) toasted sesame oil
1 tablespoon (15 g) chili crisp
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) tamari or soy sauce
1 teaspoon grated garlic
¼ teaspoon flaky salt
Cucumber Salad
1 lb seedless cucumbers, sliced
2 tablespoons sesame seeds or chopped roasted peanuts
Instructions
1. Whisk together all peanut sauce ingredients until smooth.
2. Slice cucumbers into ¼–½ inch thick rounds.
3. Optional: Lightly salt and drain cucumbers for 10 minutes for extra crunch.
4. Toss cucumbers in the sauce until evenly coated.
5. Top with sesame seeds or chopped peanuts.
6. Serve immediately or chill before serving.
Notes
Add lime juice or tahini to adjust flavor.
Store leftovers in the fridge up to 3 days.
Pairs well with grilled chicken or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads, Side Dishes
- Method: No-cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg