Description
A refreshing and creamy cucumber salad tossed in a spicy peanut sauce with toasted peanuts and fresh herbs. Perfect as a side dish, snack, or light lunch.
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
Instructions
- Slice 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 cucumbers drain, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper in a small bowl to make the sauce.
- Toast chopped peanuts in a dry pan over medium heat until fragrant and slightly browned. Set aside to cool.
- Pat drained cucumbers dry and place them in a large bowl.
- Add toasted peanuts and chopped parsley to the cucumbers.
- Pour the sauce over the cucumber mixture and toss until everything is well coated.
- Serve immediately or chill briefly before serving.
Notes
- Swap parsley with cilantro or mint for a flavor variation.
- Almond or cashew butter can replace peanut butter.
- Add shredded carrots or thinly sliced red bell peppers for extra crunch.
- A squeeze of lime juice enhances freshness before serving.
- Store leftovers in the fridge for up to 8 hours and toss before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
