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Cucumbers in Spicy Peanut Sauce

Cucumbers in spicy peanut sauce with a creamy, bold Asian-inspired dressing—thinly sliced cucumbers get lightly salted, dried, then tossed until glossy. The sauce blends peanut butter, soy sauce, rice vinegar, sesame oil, chili crisp, ginger, and garlic for a cool, crisp side dish.
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Prep Time 10 minutes
chilling/resting 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 410
Ingredients Method Notes

Ingredients
  

Salad
  • 2 English cucumbers Thinly sliced for a crisp, quick toss.
  • 1 tsp salt Used to draw out excess moisture.
  • 2 green onions Sliced; reserved for garnish.
  • 1 tbsp roasted peanuts Chopped; reserved for garnish.
  • 1 tsp sesame seeds Used for garnish.
  • fresh cilantro Optional garnish, chopped.
Spicy Peanut Sauce
  • 0.25 cup creamy peanut butter Stir until smooth before thinning.
  • 1 tbsp soy sauce For savory depth.
  • 1 tbsp rice vinegar For tang and balance.
  • 1 tbsp sesame oil Adds nutty aroma.
  • 1 tbsp chili crisp or chili oil Adjust to taste for heat.
  • 1 tbsp honey Offsets the spice and salt.
  • 1 tsp fresh ginger Grated.
  • 1 clove garlic Minced.
  • 2.5 tbsp warm water Used to thin the sauce as needed (start with 2 tbsp).

Method
 

Prep cucumbers
  1. Thinly slice the English cucumbers and place them in a bowl.
  2. Sprinkle with salt, then let sit for 15 minutes.
  3. Pat the cucumbers dry with paper towels to remove excess moisture.
Make spicy peanut sauce
  1. In a bowl whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili crisp, honey, grated ginger, minced garlic, and warm water until smooth.
Toss and chill
  1. Toss the cucumbers with the peanut sauce until evenly coated.
  2. Garnish with green onions, sesame seeds, chopped roasted peanuts, and fresh cilantro if using.
  3. Chill for 10 minutes before serving, then serve cold.

Notes

For best texture, slice cucumbers uniformly and pat very dry so the sauce clings instead of getting watery. Store covered in the refrigerator up to 2 days; the cucumbers will soften slightly. Freezing is not recommended. For a gluten-free option, use tamari in place of soy sauce (keep all other ingredients the same).