Description
Cucumbers in Spicy Peanut Sauce is a refreshing and bold side dish or snack featuring cool, crisp cucumber slices tossed in a creamy, spicy, and tangy peanut sauce. It’s a perfect balance of heat, crunch, and savory depth.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 teaspoon salt
- 2 tablespoons natural peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce or Sriracha (adjust to taste)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- 1–2 tablespoons water (to thin the sauce)
- 1 tablespoon chopped roasted peanuts (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Chopped green onions or cilantro (optional, for garnish)
Instructions
- Place the sliced cucumbers in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess water. Pat dry with paper towels.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, garlic, and water until smooth and creamy.
- Toss the cucumbers with the peanut sauce until well coated.
- Transfer to a serving plate and garnish with chopped peanuts, sesame seeds, and optional green onions or cilantro.
- Serve immediately or chill for 10–15 minutes before serving for extra crispness.
Notes
- Adjust the spiciness by adding more or less chili garlic sauce or Sriracha.
- For extra crunch, use Persian or English cucumbers.
- This dish pairs well with grilled meats, rice bowls, or as part of an Asian-inspired meal spread.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spicy cucumber salad, peanut sauce cucumber, vegan cucumber recipe, Asian cucumber side dish, Thai-style cucumber