Description
A refreshing and crunchy cucumber salad tossed in a flavorful and spicy peanut sauce, enhanced with toasted peanuts and fresh parsley. Perfect as a light appetizer or a side dish with an Asian-inspired twist.
Ingredients
Scale
Cucumbers
- 2 large English cucumbers, sliced about 1/3 inch thick
- 1/2 teaspoon salt
Peanut Sauce and Toppings
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped peanuts, toasted
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Cucumbers: Slice the cucumbers about 1/3 inch thick. Place them in a mixing bowl and sprinkle with salt. Toss well to evenly coat all pieces.
- Drain Excess Water: Transfer the salted cucumbers to a colander and let them sit for one hour to draw out excess water, which helps keep the salad crisp and flavorful.
- Make the Peanut Sauce: While cucumbers drain, combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper in a small bowl. Whisk thoroughly until the sauce is smooth and well combined.
- Assemble the Salad: After the cucumbers have drained, transfer them back to a bowl. Add toasted chopped peanuts and chopped fresh parsley.
- Toss and Serve: Pour the peanut sauce over the cucumbers and toppings. Toss gently to coat everything evenly. Serve immediately for the freshest texture and flavor. If preparing ahead, cover and refrigerate for up to 8 hours, then bring to room temperature and toss again before serving to redistribute sauce.
Notes
- Letting the cucumbers drain is essential to prevent a watery salad.
- Use low-sodium soy sauce to control salt content.
- To toast peanuts, dry roast them in a pan over medium heat until golden and fragrant.
- Adjust the amount of chili flakes based on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 8 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
