Description
This refreshing Peanut Chili Crisp Cucumber Salad combines the cool, crisp texture of cucumbers with a savory, spicy peanut dressing. Quick to prepare and bursting with flavor, it's a perfect appetizer or side dish for warm days or anytime you crave a light, zesty salad with an Asian-inspired twist.
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: Whisk together the peanut butter, toasted sesame oil, chili crisp, rice wine vinegar, tamari, grated fresh garlic, and flaky salt in a bowl, or alternatively, combine all ingredients in a lidded jar and shake until fully blended and smooth.
- Prepare the cucumbers: Slice the seedless cucumbers into rounds about ¼ to ½ inch thick to ensure a crunchy texture that will absorb the flavorful sauce well.
- Toss the salad: Place the sliced cucumbers in a large bowl. Drizzle the prepared peanut sauce over the cucumber slices. Gently toss the mixture until all cucumber slices are evenly coated with the peanut chili dressing.
- Garnish and serve: Sprinkle the salad with sesame seeds or chopped roasted peanuts for an extra nutty crunch. Serve immediately to enjoy the crisp freshness of the cucumbers with the spicy, savory dressing.
Notes
- You can use sweetened or unsweetened peanut butter depending on your taste preference.
- Adjust the amount of chili crisp to control the level of spiciness.
- Rice wine vinegar can be seasoned or unseasoned; unseasoned will give a more neutral tang.
- Tamari is a gluten-free soy sauce alternative, but regular soy sauce works fine.
- If you prefer, use chopped roasted peanuts instead of sesame seeds for garnish.
- This salad is best eaten fresh but can be refrigerated for up to 2 hours before serving.
- For extra texture, refrigerate cucumbers sliced ahead of time to keep them crisp.
