Description
Crisp cucumber slices meet a creamy, slightly spicy peanut dressing and crunchy toasted peanuts in this bright, easy-to-make salad. The soy and rice vinegar add savory tang while a touch of honey balances the heat — perfect as a light side, picnic dish, or simple snack.
Ingredients
Scale
- 2 large English cucumbers, cut into 1/3-inch rounds
- ½ teaspoon salt
- ½ cup peanuts, chopped and toasted
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter (smooth or crunchy)
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon dried red chili flakes (add more or less to taste)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Put the cucumber slices in a bowl, sprinkle with the ½ teaspoon salt and toss to coat. Transfer the salted cucumbers to a colander and let them sit for about 1 hour so excess water drains away.
- While the cucumbers drain, toast the chopped peanuts in a dry skillet over medium heat until fragrant and lightly browned; set aside to cool.
- Whisk the dressing: in a small bowl combine soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper. Whisk until smooth — add a teaspoon or two of warm water if it seems too thick.
- Return the drained cucumbers to a large mixing bowl. Pour in the peanut dressing, add the toasted peanuts and chopped parsley, then toss everything together until evenly coated.
- Serve the salad at room temperature for the best texture and flavor. If you need to prepare it in advance, cover and refrigerate for up to 8 hours; bring back to room temperature and toss again briefly before serving.
Notes
- Do this first: salting and draining the cucumbers prevents a watery dressing.
- Make it milder or hotter: adjust the chili flakes or swap honey for maple syrup if you prefer a different sweetness profile.
- Allergy swap: if peanuts aren’t an option, use toasted cashews or sunflower seeds.