Name: Cucumbers in Spicy Peanut Sauce
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Asian-Inspired
Ingredients: 2 large English cucumbers, sliced about 1/3‑inch thick; 1/2 teaspoon salt; 1/2 cup chopped peanuts, toasted; 2 tablespoons low‑sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons peanut butter; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon dried red chili flakes; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley

I discovered this recipe and instantly knew it had to make its way into my kitchen. Refreshing, creamy, and with a nice kick, it’s a simple salad that brings big flavor. Cucumbers in Spicy Peanut Sauce

Why You’ll Love This Recipe

I love how this dish ticks all the boxes—crunchy cucumbers, creamy peanut sauce, a hint of spice, and fresh herbs. The best part? It comes together quickly, yet tastes like I spent hours preparing it. It’s perfect as a side salad, snack, or light lunch that’s satisfying without being heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large English cucumbers, sliced about 1/3‑inch thick
1/2 teaspoon salt
1/2 cup chopped peanuts, toasted
2 tablespoons low‑sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

directions

I slice the cucumbers into 1/3-inch rounds, sprinkle with salt, and let them drain in a colander for about an hour to remove excess water.
While the cucumbers are draining, I whisk together soy sauce, rice vinegar, peanut butter, honey, minced garlic, chili flakes, and black pepper in a small bowl to make the sauce.
I toast the chopped peanuts in a dry pan over medium heat until fragrant and slightly browned, then set them aside to cool.
Once the cucumbers have drained, I pat them dry, place them in a large bowl, and toss them with the toasted peanuts and chopped parsley.
I pour the sauce over the cucumbers and mix everything together until well coated. It’s ready to serve right away or can be chilled briefly.

Servings and timing

Servings: Makes about 10 side-dish portions
Prep Time: 15 minutes
Drain Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

I sometimes swap parsley for cilantro or mint to change up the flavor profile.
Almond or cashew butter can be used instead of peanut butter for a twist.
For more crunch, I add shredded carrots or thinly sliced red bell peppers.
A squeeze of lime juice adds a refreshing citrusy edge right before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 8 hours. Before serving, I let it sit at room temperature for about 15 minutes and toss it again to bring back the creaminess of the sauce.

FAQs

What kind of cucumbers work best?

I prefer English cucumbers because they’re seedless and have thin skin, which helps maintain the salad’s crispness.

Can I prep this the day before?

I like to drain the cucumbers ahead of time and make the sauce separately. I combine everything shortly before serving to keep it fresh.

How can I make it less spicy?

I simply reduce or omit the chili flakes for a milder version. The peanut and garlic flavors still shine through.

Can I make the dressing vegan?

Yes, I replace the honey with maple syrup to make it vegan without compromising the taste.

Will natural peanut butter work in this recipe?

It can, though I find that creamy commercial peanut butter gives the sauce a smoother and more stable texture.

Conclusion

I love how Cucumbers in Spicy Peanut Sauce delivers bold flavor with minimal effort. It’s refreshing yet indulgent, and I find myself coming back to it especially in warm weather. Whether as a party side, a light lunch, or an afternoon snack, this dish never fails to impress.

Evelyn