Cucumbers in Spicy Peanut Sauce for a Zesty Refreshing Bite Recipe
Introduction
This refreshing cucumber salad features a zesty and creamy spicy peanut sauce that perfectly balances crunch, heat, and sweetness. It’s an easy, vibrant side dish that brightens up any meal with its bold flavors and crisp texture.
Ingredients
- 2-3 English cucumbers
- 1/4-1/3 cup peanuts
- 2 teaspoons white sesame seeds
- 2-3 tablespoons green onions, chopped
- Pinch of red pepper flakes (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons maple syrup
- 1.5-2 tablespoons water
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Instructions
- Step 1: Wash and pat dry the cucumbers. Slice them thinly into rounds or half-moons about 1/4 inch thick, and place them in a large mixing bowl.
- Step 2: Chop the peanuts and green onions, then add them to the cucumbers. Sprinkle a pinch of red pepper flakes if using, and toss gently.
- Step 3: In a medium bowl, whisk together peanut butter, maple syrup, and soy sauce. Gradually add water to reach your preferred dressing consistency. Stir in sriracha, rice vinegar, and sesame oil until smooth.
- Step 4: Pour the dressing over the cucumber mixture and toss gently to coat evenly.
- Step 5: Transfer to a serving dish and garnish with extra white sesame seeds and chopped green onions. Serve immediately or chill for 10 to 15 minutes before serving.
Tips & Variations
- For a gluten-free option, substitute tamari for soy sauce.
- Try swapping peanuts with cashews or almonds for a different nutty flavor and texture.
- If you prefer less heat, reduce or omit the sriracha and red pepper flakes.
- Add fresh herbs like cilantro or mint for an extra layer of freshness.
Storage
Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh or within the first day. Give it a gentle toss before serving again. This salad is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance and chill it. However, cucumbers will release water and become softer the longer they sit, so it’s best eaten within a day.
What can I use if I don’t have peanut butter?
You can substitute creamy almond butter or sunflower seed butter for a similar creamy texture and nutty flavor. Keep in mind the taste will vary slightly.
PrintCucumbers in Spicy Peanut Sauce for a Zesty Refreshing Bite Recipe
A refreshing and zesty cucumber salad featuring crunchy peanuts and a creamy, spicy peanut sauce. Perfect as a light snack or side dish, this salad combines crisp English cucumbers with a flavorful dressing made from peanut butter, sriracha, and other vibrant ingredients for a delightful balance of sweet, spicy, and nutty tastes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10-15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Salad
- 2–3 pieces English Cucumbers
- 1/4–1/3 cup Peanuts, chopped
- 2 teaspoons White Sesame Seeds (extra for garnish)
- 2–3 tablespoons Green Onions, chopped
- Pinch Red Pepper Flakes (optional)
Spicy Peanut Sauce
- 1/4 cup Creamy Peanut Butter
- 2 tablespoons Maple Syrup
- 1.5–2 tablespoons Water
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Sriracha
- 2 teaspoons Rice Vinegar
- 1 teaspoon Sesame Oil
Instructions
- Prepare Cucumbers: Wash and dry 2 to 3 English cucumbers. Slice them thinly into rounds or half-moons about 1/4 inch thick and place in a large mixing bowl.
- Add Crunchy Ingredients: Chop 1/4 to 1/3 cup of peanuts and 2 to 3 tablespoons of green onions. Add these along with a pinch of red pepper flakes to the cucumbers. Toss gently to combine.
- Make the Spicy Peanut Sauce: In a medium bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons maple syrup, and 1 tablespoon low sodium soy sauce. Slowly add 1.5 to 2 tablespoons water to reach your desired dressing consistency. Stir in 1 tablespoon sriracha, 2 teaspoons rice vinegar, and 1 teaspoon sesame oil until smooth and well mixed.
- Combine and Dress: Pour the spicy peanut sauce over the cucumber mixture. Toss gently to ensure all cucumber slices are evenly coated with the dressing.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle additional white sesame seeds and chopped green onions on top for garnish. Serve immediately or chill for 10 to 15 minutes before serving for enhanced flavors.
Notes
- Use English cucumbers for their thin skin and minimal seeds to avoid peeling.
- Adjust the amount of sriracha and red pepper flakes to control the spice level.
- For a gluten-free option, substitute soy sauce with tamari.
- The salad can be prepared in advance and chilled for 10-15 minutes to meld flavors.
- Peanuts can be replaced with other nuts like cashews or omitted for nut-free preference.
Keywords: cucumber salad, peanut sauce, spicy peanut dressing, crunchy cucumber salad, no-cook salad, Asian salad, refreshing bite
