Description
A vibrant and refreshing Peanut Chili Crisp Cucumber Salad combining creamy peanut butter, spicy chili crisp, and toasted sesame oil for a perfectly balanced Asian-inspired side dish that’s ready in just 10 minutes.
Ingredients
Peanut Sauce
- 1 tablespoon peanut butter (sweetened or unsweetened)
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili crisp
- 1 tablespoon rice 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 peanut butter, toasted sesame oil, chili crisp, rice vinegar, tamari, grated garlic, and flaky salt until smooth and well combined. Alternatively, you can place all the ingredients in a lidded jar and shake vigorously until blended.
- Assemble the salad: Place the sliced cucumbers into a large mixing bowl. Drizzle the prepared peanut sauce over the cucumbers, then toss gently to ensure each cucumber slice is evenly coated with the flavorful dressing.
- Garnish and serve: Sprinkle the salad with sesame seeds or chopped roasted peanuts for added texture and a nutty finish. Serve immediately for the freshest taste.
Notes
- Use seedless cucumbers to avoid bitterness and excessive moisture in the salad.
- Adjust chili crisp quantity to control the heat level according to your preference.
- For a vegan version, ensure the chili crisp and tamari are vegan-friendly.
- This salad is best served fresh but can be chilled for up to 1 day in the refrigerator.
- Substitute tamari with gluten-free soy sauce for a gluten-free option.
