Cucumbers in Spicy Peanut Sauce
Ingredients:
2 large English cucumbers, sliced into ⅓-inch thick rounds
½ teaspoon salt
½ cup chopped peanuts, toasted
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon dried red chili flakes
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Instructions:
Salt the cucumbers: Place sliced cucumbers in a mixing bowl. Sprinkle with salt, toss to coat, then transfer to a colander. Let them drain for 1 hour to release excess moisture.
Make the peanut sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper until smooth.
Combine and toss: After the cucumbers have drained, transfer them to a large bowl. Add the toasted peanuts, chopped parsley, and prepared sauce. Toss well to coat everything evenly.
Serve: Enjoy immediately at room temperature for the best flavor. If making ahead, refrigerate for up to 8 hours and toss again before serving.
Notes:
Toast the peanuts in a dry stainless steel pan for the best crunch and flavor.
English cucumbers work best for this recipe since they release less water and have thin, tender skin.
Skip the chili flakes for a milder version, or add extra for a spicier kick.
This dish makes a refreshing side, salad, or snack—perfect for spring and summer menus.
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