Can I use frozen or canned cucumbers?

No — frozen ruins texture and canned are mushy. Fresh is critical here.

How spicy is this salad?

You control it. Add or omit dried chili flakes or fresh chilies. Want zero spice? Skip the chili and you still get a flavorful, nutty salad.

Can I swap peanuts for another nut?

Yes. Cashews or almonds toast beautifully and taste great; adjust peanut butter to almond or cashew butter.

Is this suitable for meal prep?

Kinda. It stores well for a few hours, but cucumbers soften as they sit, so prep no more than the morning of serving when possible. It makes an excellent same-day Peanut Butter Lunch .

Can I make the sauce ahead?

Absolutely. Make the sauce and store it in the fridge up to 3 days; whisk and loosen with a splash of vinegar before tossing with cucumbers.

Spicy Peanut Sauce Cucumber Salad — Simple, Crunchy & Addictive

Description

Bright cucumber rounds tossed in a bold, creamy peanut dressing with a little heat. Toasted peanuts add crunch while soy and rice vinegar bring salty-sour balance. Serve at room temperature right after tossing for best texture.

Ingredients

Scale

2 large English cucumbers, cut into ~⅓-inch slices
½ tsp salt
½ cup chopped peanuts, toasted
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp honey
2 garlic cloves, finely minced
1 tsp dried red chili flakes
¼ tsp ground black pepper
2 tbsp fresh parsley, chopped

Instructions

Arrange the cucumber slices in a bowl and sprinkle with the salt. Toss to coat, then transfer the cucumber to a colander and let it drain for about 60 minutes so excess water escapes.
While the cucumbers drain, toast the peanuts in a dry skillet over medium heat, stirring often, until they smell fragrant and turn a light golden. Remove from the pan and let cool; chop if needed.
In a small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper until smooth and glossy. If the dressing is too thick, add a splash of warm water to loosen it.
Return the drained cucumbers to a clean bowl. Add the toasted peanuts, chopped parsley, and the peanut dressing. Toss thoroughly so every slice gets coated.
Serve immediately at room temperature for the best mouthfeel and crunch.

Notes

Make-Ahead & Storage
- If you need to prepare earlier, cover and refrigerate for up to 8 hours. Before serving, bring the salad to room temperature and give it a good toss — the sauce can settle and the cucumbers will reabsorb some liquid.
Quick Tips
- Don’t skip salting the cucumbers — it pulls out excess moisture so the sauce won’t become watery.
- Toast nuts slowly in a dry pan for maximum flavor; remove them the instant they smell toasty.
- Adjust heat by increasing or cutting the red chili flakes to suit your taste.

Nutrition

Calories: 81kcal
Sugar: 3g
Sodium: 252mg
Fat: 5g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g