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Cucumbers in Spicy Peanut Sauce Recipe

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4.7 from 75 reviews

This refreshing and flavorful recipe features crisp English cucumbers tossed in a zesty and spicy peanut sauce. Made with simple ingredients like peanut butter, soy sauce, garlic, and chili flakes, this dish offers a perfect balance of savory, tangy, and spicy flavors. It’s a quick and easy side or snack that adds a delightful crunch and a punch of heat, garnished with toasted peanuts and fresh parsley for extra texture and freshness.

Ingredients

Vegetables

  • 2 large English cucumbers, sliced about 1/3-inch thick

Peanut Sauce

  • 1/2 teaspoon salt
  • 1/2 cup chopped peanuts, toasted
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter (smooth or crunchy)
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried red chili flakes (adjust to taste)
  • 1/4 teaspoon ground black pepper

Garnish

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Slice the cucumbers: Wash the English cucumbers thoroughly and slice them into approximately 1/3-inch thick rounds for the perfect crunch and bite.
  2. Prepare the peanut sauce: In a mixing bowl, combine the low-sodium soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, ground black pepper, and salt. Whisk them together until you achieve a smooth, creamy sauce with well-blended flavors.
  3. Toss cucumbers with sauce: Add the sliced cucumbers to the bowl with the peanut sauce. Toss gently but thoroughly so each cucumber slice is evenly coated with the spicy peanut mixture.
  4. Add crunch and garnish: Mix in half the toasted chopped peanuts for texture, then sprinkle the remaining peanuts on top along with the chopped fresh parsley to enhance flavor and presentation.
  5. Serve and enjoy: This dish can be served immediately as a refreshing side dish or chilled briefly in the refrigerator to let flavors meld for about 15-20 minutes before serving.

Notes

  • Use low-sodium soy sauce to keep the sodium levels moderate.
  • You can adjust the amount of red chili flakes based on your preferred spice level.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • To toast peanuts, dry roast them in a skillet over medium heat until fragrant and lightly browned, stirring frequently.
  • This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.

Find it online: https://crispcharm.com/cucumbers-in-spicy-peanut-sauce-recipe/