Ingredients
Scale
- 2 medium cucumbers, sliced into thin rounds
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste (adjust to taste)
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- Chopped peanuts and fresh cilantro for garnish
Instructions
- Step 1: In a mixing bowl, combine the peanut butter, soy sauce, rice vinegar, chili paste, honey (or maple syrup), and sesame oil. Whisk together until the mixture is smooth and well combined.
- Step 2: Taste the sauce and adjust the spiciness by adding more chili paste if desired. You can also add extra honey or maple syrup for sweetness.
- Step 3: In a large bowl, add the sliced cucumbers and pour the spicy peanut sauce over them. Gently toss until the cucumbers are evenly coated with the sauce.
- Step 4: Allow the cucumbers to marinate in the sauce for at least 15 minutes at room temperature to let the flavors meld. If you have time, refrigerating for an hour will enhance the flavor even more.
- Step 5: Before serving, give the cucumber salad a good toss again, then transfer it to a serving dish. Garnish with chopped peanuts and fresh cilantro for added crunch and flavor. Enjoy!
Notes
- For optimal freshness, store any leftover cucumbers in an airtight container in the refrigerator for up to 2 days, but keep the spicy peanut sauce separate until ready to serve to prevent sogginess.
- This dish is best enjoyed fresh, but if you have leftovers, simply toss them again with a bit more peanut sauce before serving; avoid reheating as it’s meant to be served cold.
- For an exciting twist, consider serving this cucumber salad alongside grilled chicken or shrimp for a delightful contrast of flavors and textures.
- To enhance the richness of the sauce, try using freshly ground peanut butter for a creamier consistency and a more intense peanut flavor that complements the cucumbers beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American