Description
A refreshing and flavorful Peanut Chili Crisp Cucumber Salad ready in just 10 minutes. This easy no-cook dish combines crisp cucumbers with a spicy, nutty peanut sauce, finished with toasted sesame seeds or peanuts for added crunch, perfect as a light appetizer or side dish.
Ingredients
Peanut Sauce
- 1 tablespoon peanut butter (sweetened or unsweetened)
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili crisp
- 1 tablespoon rice wine vinegar (seasoned or unseasoned)
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon grated fresh garlic
- ¼ teaspoon flaky salt (or kosher salt)
Salad
- 1 pound seedless cucumbers (sliced into ¼-½-inch thick rounds)
- 2 tablespoons sesame seeds (or chopped roasted peanuts)
Instructions
- Make the peanut sauce: In a bowl, whisk together the peanut butter, toasted sesame oil, chili crisp, rice wine vinegar, tamari, grated garlic, and flaky salt until the mixture is smooth and fully combined. Alternatively, combine all ingredients in a lidded jar and shake well until blended.
- Prepare the salad: Place the sliced cucumbers in a large mixing bowl. Drizzle the prepared peanut sauce over the cucumbers and gently toss them until every slice is evenly coated with the flavorful dressing.
- Finish and serve: Sprinkle the salad with sesame seeds or chopped roasted peanuts to add a crunchy texture, then serve immediately for the best fresh flavor.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts on top.
- Adjust chili crisp quantity to taste for spiciness preference.
- Use tamari for a gluten-free option; soy sauce contains gluten.
- Salad is best eaten fresh but can be refrigerated for up to 4 hours before serving.
- To enhance flavor, chill cucumbers before mixing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
