Description
Crisp cucumbers meet fiery peanut sauce in this bold Asian-inspired salad that dances with tangy and nutty flavors. Refreshing ingredients combine seamlessly, promising you a quick, zesty side dish perfect for summer gatherings.
Ingredients
Scale
- 2 cucumbers (medium, English or Persian), thinly sliced or cut into spears
- 2 tbsps peanut butter (creamy)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp honey (or maple syrup for vegan option)
- 1 tsp sriracha or chili garlic sauce (adjust for spice level)
- 1 tsp sesame oil
- ½ tsp salt (for drawing out moisture)
- ½ tsp fresh ginger (grated)
- 1 clove garlic (minced)
- 1 tsp sesame seeds (for garnish)
- 1 tbsp fresh cilantro or green onions (chopped, for garnish)
- 12 tbsps water (to thin, as needed)
Instructions
- Cucumber Preparation: Slice cucumbers into delicate rounds or elongated spears, generously sprinkle with salt, and allow to rest for 10 minutes to extract surplus moisture. Carefully blot dry using paper towels to ensure crisp texture.
- Peanut Sauce Crafting: Vigorously whisk peanut butter, soy sauce, rice vinegar, honey, sriracha, sesame oil, minced garlic, and grated ginger in a mixing bowl. Gradually incorporate water to achieve a silky, pourable consistency that coats ingredients smoothly.
- Final Assembly: Lavishly drizzle the expertly crafted peanut sauce over prepared cucumbers, gently tossing to ensure complete and even coating. Embellish with a sprinkle of toasted sesame seeds and freshly chopped cilantro or green onions for a vibrant, aromatic finish.
Notes
- Pat cucumbers thoroughly with paper towels to prevent watery sauce, ensuring a crisp texture and better sauce absorption.
- Slowly add water while whisking peanut sauce to achieve perfect drizzling thickness, preventing it from being too thick or runny.
- Control heat by gradually adding sriracha, tasting as you go to match personal spice tolerance without overwhelming the cucumber’s freshness.
- Prepare sauce separately and store in refrigerator up to 3 days. Add cucumbers just before serving to maintain maximum crunchiness and prevent soggy texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg