Description
Crisp, refreshing cucumbers coated in a creamy, spicy peanut sauce for a perfect balance of textures and flavors. This Asian-inspired side dish is simple to prepare yet delivers complex taste.
Description
These cucumbers in spicy peanut sauce combine refreshing crunch with a rich, nutty dressing that has just the right amount of heat. Perfect as a side dish or light appetizer, this recipe transforms simple ingredients into an exciting flavor experience.
Ingredients
Scale
- 2 large English cucumbers, sliced about 1/3rd inch thick
- 1/2 teaspoon salt
- 1/2 cup chopped peanuts, toasted
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried red chili flakes
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Cucumbers: Place the sliced cucumbers into a mixing bowl. Sprinkle in the salt and toss to coat. Transfer the cucumbers to a colander for one hour, allowing the excess water to drain. This crucial step removes excess moisture from the cucumbers, ensuring they remain crisp and preventing the sauce from becoming watery when mixed.
- Make the Peanut Sauce: In the meantime, measure the soy sauce, vinegar, peanut butter, honey, garlic, dried red chili flakes, and ground black pepper into a small mixing bowl and whisk to combine. Ensure all ingredients are well incorporated to create a smooth, creamy sauce with balanced flavors of savory, sweet, and spicy notes.
- Combine and Serve: Once the cucumbers have drained for one hour, transfer them to a bowl along with the toasted peanuts, parsley, and sauce mixture. Toss well to coat every cucumber slice with the flavorful sauce. Serve immediately for the best texture and taste experience.
Notes
- For best results, use English cucumbers as they have fewer seeds and a thinner skin than regular cucumbers.
- Adjust the chili flakes to your preferred spice level.
- This dish pairs well with grilled meats or as part of an Asian-inspired meal.
- If you don’t have rice vinegar, apple cider vinegar can be substituted.
- Try adding a teaspoon of sesame oil for additional nutty flavor.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Category: Side-dishes
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg