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Close-up of sliced cucumbers coated in a creamy, spicy chili oil sauce with sesame seeds and chopped herbs, creating a vibrant, textured salad with visible seasonings and fresh ingredients.

Cucumber Salad

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A quick and vibrant cucumber salad with crunchy peanuts, fresh herbs, and a creamy-spicy peanut dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Asian Inspired
Calories: 311
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 Persian cucumbers about 1 lb, cut lengthwise into thin spears, then cut crosswise into ½-inch pieces
  • ½ teaspoon kosher salt plus more to taste
  • ¼ cup salted roasted peanuts
  • ¼ cup cilantro leaves
  • 1 teaspoon red pepper flakes
  • 3 tablespoon natural unsalted peanut butter
  • 2 tablespoon soy sauce or tamari for gluten-free
  • 2 tablespoon unseasoned rice vinegar
  • 1 teaspoon granulated sugar
  • 1 small garlic clove grated
  • optional: chile oil for drizzling

Equipment

  • Chefs knife
  • Spoon or spatula
  • Whisk
  • Fine mesh colander
  • Mixing Bowls
  • Cutting board

Method
 

  1. Toss cucumbers with ½ teaspoon kosher salt in a colander and set aside to drain while you prepare the other ingredients.
  2. Finely chop the peanuts, cilantro, and red pepper flakes together until well mixed. Set aside.
  3. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sugar, garlic, and ½ teaspoon kosher salt. Whisk in a little water (up to 1 tbsp) to thin the dressing if needed.
  4. Add the drained cucumbers to the dressing and toss to coat well.
  5. To serve: spoon half the dressed cucumbers onto a plate and sprinkle with half of the peanut mixture. Repeat with the remaining cucumbers and peanut mixture.
  6. Drizzle with chile oil if using and serve immediately.

Nutrition

Calories: 311kcalCarbohydrates: 26gProtein: 17gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 3374mgPotassium: 914mgFiber: 6gSugar: 10gVitamin A: 1216IUVitamin C: 11mgCalcium: 109mgIron: 3mg

Notes

Storage: Best eaten the day it's made since the cucumbers release water and lose their crunch once dressed. The peanut dressing on its own keeps in an airtight container in the fridge for up to a week.

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