This refreshing cucumber salad combines crisp English cucumbers with a rich, spicy peanut sauce that delivers the perfect balance of sweet, savory, and heat. Drawing inspiration from Southeast Asian cuisine, this dish transforms simple ingredients into a flavor-packed side that’s both satisfying and light. The contrast between the cool, crunchy cucumbers and the creamy, spicy peanut dressing creates a dish that’s impossible to resist.

Why You’ll Love This Recipe

• Perfect balance of flavors – spicy, sweet, savory, and tangy all in one dish
• Quick to prepare with minimal cooking involved
• Great make-ahead option for meal prep or entertaining
• Refreshing side dish for hot summer days
• Easily customizable to suit your spice preference

Ingredients

• English cucumbers: Long, thin-skinned cucumbers with fewer seeds than regular varieties. No need to peel them as their skin is tender and adds color to the dish.
• Salt: Helps draw out excess moisture from the cucumbers, ensuring your salad stays crisp rather than watery.
• Peanuts: Use unsalted peanuts that you can toast yourself for the freshest flavor. The toasting step brings out their natural oils and enhances their nutty flavor.
• Soy sauce: Opt for low-sodium soy sauce to control the saltiness. Tamari makes a great gluten-free alternative if needed.
• Rice vinegar: Provides a mild acidity that balances the richness of the peanut sauce. Unseasoned rice vinegar works best here.
• Peanut butter: Creamy natural peanut butter creates the best texture, but crunchy works too if you prefer additional texture.
• Honey: Adds necessary sweetness to balance the sauce. Maple syrup works as a vegan alternative.
• Garlic: Fresh minced garlic provides aromatic depth to the sauce. Pre-minced garlic works in a pinch but fresh has the best flavor.
• Dried red chili flakes: Adjustable depending on your spice tolerance. These add a warm heat that builds pleasantly.
• Black pepper: Freshly ground provides the best flavor and complements the spicy chili flakes.
• Fresh parsley: Adds a bright, fresh flavor and color contrast. Cilantro makes an excellent substitute for a more Southeast Asian flavor profile.

Variations

Sesame Cucumber Salad

Replace the peanut butter with tahini and add 1 tablespoon of toasted sesame oil to the dressing. Substitute sesame seeds for the chopped peanuts for a completely different but equally delicious flavor profile inspired by East Asian cuisine.

Thai-Inspired Version

Add 1 tablespoon of fresh lime juice to the sauce, substitute cilantro for parsley, and add 1 tablespoon of fish sauce for an authentic Thai flavor. For extra freshness, mix in some thinly sliced red onion and mint leaves just before serving.

Creamy Avocado Adaptation

Add half an avocado to the sauce ingredients and blend until smooth for a creamier texture. This variation adds richness and healthy fats while tempering some of the spice, making it perfect for those who prefer a milder dish.

How to Make the Recipe

Step 1: Prepare the Cucumbers

Slice your English cucumbers into approximately 1/3-inch thick rounds. Place them in a mixing bowl and sprinkle with salt, tossing gently to ensure even coating. Transfer the salted cucumber slices to a colander set over a bowl or in the sink. Let them drain for one hour – this crucial step removes excess moisture, ensuring your salad remains crisp rather than soggy.

Step 2: Make the Spicy Peanut Sauce

While the cucumbers are draining, prepare your sauce. In a small mixing bowl, combine the soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper. Whisk thoroughly until the mixture becomes smooth and well incorporated. If the sauce seems too thick, add a teaspoon of warm water at a time until you reach your desired consistency.

Step 3: Assemble and Serve

After the cucumbers have drained for an hour, pat them dry with paper towels if needed. Transfer them to a clean serving bowl. Add the toasted chopped peanuts, fresh parsley, and pour the prepared peanut sauce over everything. Toss gently but thoroughly to ensure all cucumber slices are coated with the flavorful sauce. Serve immediately for the best texture and flavor.

Tips for Making the Recipe

• For extra-crisp cucumbers, place them in an ice bath for 5 minutes before slicing
• Toast the peanuts in a dry pan over medium heat until fragrant (about 3-5 minutes) for enhanced flavor
• For a smoother sauce, use a blender or food processor instead of whisking by hand
• Adjust the chili flakes to your preferred level of spiciness – start with less if you’re sensitive to heat
• English cucumbers work best, but if using regular cucumbers, peel them and remove the seeds first
• For best results, make the sauce while the cucumbers drain so the flavors have time to meld

How to Serve

This versatile cucumber salad works beautifully alongside grilled meats, particularly chicken or fish with Asian-inspired marinades. It’s also perfect paired with rice dishes or as part of a larger spread of small plates or appetizers. For a complete meal, serve it alongside some simple seared tofu or grilled shrimp skewers.

The dish can be served slightly chilled or at room temperature, making it ideal for outdoor gatherings. For an elegant presentation, arrange the dressed cucumber slices on a platter and sprinkle with additional chopped peanuts and fresh herbs just before serving. Consider adding a lime wedge on the side for guests who enjoy an extra burst of acidity.

Make Ahead

This cucumber salad can be prepared partially in advance to save time. You can slice the cucumbers and let them drain up to a day ahead, storing them covered in the refrigerator once drained. The peanut sauce can also be made up to three days in advance and stored in an airtight container in the refrigerator.

For the complete dish, you can assemble it up to 8 hours before serving, but be aware that the cucumbers will gradually soften and release more water as they sit. Store the assembled salad in a covered container in the refrigerator and bring to room temperature about 20 minutes before serving. Give it a good toss before serving, as the sauce will naturally settle to the bottom of the bowl.

FAQs

Can I use a different type of cucumber? (H3)

Yes, you can use regular garden cucumbers, but they contain more seeds and moisture. If using regular cucumbers, peel them, cut them lengthwise, and scoop out the seeds with a spoon before slicing. Persian cucumbers are another excellent alternative that works well in this recipe.

How can I make this recipe vegan? (H3)

Simply substitute the honey with maple syrup or agave nectar. All other ingredients in the recipe are already plant-based, making this an easy dish to adapt for a vegan diet.

What can I substitute for peanut butter if I have allergies? (H3)

Sunflower seed butter or almond butter work well as substitutes for peanut butter. You’ll also want to replace the chopped peanuts with either sunflower seeds, toasted almonds, or cashews depending on your specific allergy concerns.

How long will this salad keep in the refrigerator? (H3)

While best enjoyed fresh, this salad will keep for up to 2 days in the refrigerator. The cucumbers will continue to release liquid and soften over time, so the texture will change. If you know you’ll have leftovers, consider keeping some cucumber slices separate and adding them fresh to the leftover sauce.

Conclusion

This Cucumber in Spicy Peanut Sauce recipe transforms humble cucumbers into an exciting, flavor-packed dish that’s sure to become a regular in your recipe rotation. The combination of cooling cucumber with rich, spicy peanut sauce creates a perfect balance that complements a variety of main dishes or stands proud on its own. With minimal cooking required and make-ahead options available, it’s an ideal choice for both weeknight meals and special occasions. Give this refreshing cucumber salad a try the next time you’re looking for a simple yet impressive side dish that will have everyone asking for the recipe.

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