Description
This vibrant cucumber salad is the perfect balance of cool, crisp freshness and bold, spicy flavor. Thinly sliced cucumbers are tossed in a creamy, spicy peanut dressing that’s packed with umami and just the right amount of heat. It’s light enough to serve as a side dish, but flavorful enough to stand on its own as a quick lunch or refreshing summer snack.
Ingredients
For the salad:
2 large cucumbers, thinly sliced
¼ red onion, thinly sliced
1 tablespoon rice vinegar
½ teaspoon salt
For the spicy peanut dressing:
3 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1 garlic clove, minced
2 to 3 tablespoons warm water (to thin out the dressing)
Optional toppings:
Chopped peanuts
Fresh cilantro
Sesame seeds
Instructions
Place the thinly sliced cucumbers in a colander, sprinkle with salt, and let them sit for about 10 minutes. This helps draw out excess moisture and keeps the salad crisp.
Rinse the cucumbers briefly under cold water to remove the excess salt. Pat dry with a clean towel or paper towels.
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, sriracha, and minced garlic. Slowly add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
In a mixing bowl, combine the cucumbers and red onion. Pour the dressing over and toss gently to coat everything evenly.
Taste and adjust seasoning if needed. Let the salad chill in the refrigerator for 10 to 15 minutes to allow the flavors to meld.
Before serving, garnish with chopped peanuts, cilantro, or sesame seeds if desired.
Notes
This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 24 hours. For extra crunch, you can add shredded carrots or thinly sliced bell peppers. Adjust the heat level by increasing or decreasing the sriracha.