Description
A refreshing and vibrant dish featuring crisp cucumbers tossed in a creamy, spicy peanut sauce. This salad combines the cool crunch of cucumbers with the rich flavors of peanut butter, soy sauce, and a hint of heat from sriracha, making it a perfect appetizer or side dish.
Ingredients
Cucumber Salad:
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1.5 English cucumbers, thinly sliced
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¼ – ⅓ cup peanuts, chopped small, lightly salted
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2 teaspoons white sesame seeds, plus extra as garnish
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2–3 tablespoons green onion, as garnish
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Pinch red pepper flakes, optional
Spicy Peanut Dressing:
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¼ cup creamy peanut butter
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2 tablespoons maple syrup
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1.5 – 2 tablespoons water, depending on preferred thickness
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1 tablespoon low sodium soy sauce
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1 tablespoon sriracha
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2 teaspoons rice vinegar
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1 teaspoon sesame oil
Instructions
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In a large bowl, combine the sliced cucumbers, chopped peanuts, sesame seeds, and green onions.
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In a separate bowl, whisk together the peanut butter, maple syrup, water, soy sauce, sriracha, rice vinegar, and sesame oil until smooth and well combined.
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Pour the dressing over the cucumber mixture and toss gently to coat evenly.
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If desired, sprinkle with red pepper flakes for added spice.
- Serve immediately, garnished with additional sesame seeds and green onions.
Notes
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Adjust the amount of sriracha to control the level of spiciness.
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For a creamier dressing, add more peanut butter or reduce the amount of water.
- This salad can be made ahead of time; however, it’s best served fresh to maintain the crispness of the cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian