Cucumbers in Spicy Peanut Sauce

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 15

Resting Time: 1

Total Time: 1 15

Servings: servings

Calories: 81kcal

Author: Lord Byron's Kitchen

Fresh cucumbers are sliced and tossed in a quick and easy homemade nutty, salty, creamy, spicy, and garlicky sauce. Toasting the peanuts first and combining them with peanut butter, soy sauce, and rice vinegar makes a delicious cold side, salad, or snack. Serve at room temperature immediately after preparing for the best results!

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Ingredients

2 large English cucumbers sliced about 1/3rd 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

Place the sliced cucumbers into a mixing bowl. Sprinkle in the salt and toss to coat. Transfer the cucumbers to a colander for one hour, allowing the excess water to drain.
In the meantime, measure the soy sauce, vinegar, peanut butter, honey, garlic, dried red chili flakes, and ground black pepper into a small mixing bowl and whisk to combine.
Once the cucumbers have drained for one hour, transfer them to a bowl along with the peanuts, parsley, and sauce mixture. Toss well to coat. Serve immediately.
If making ahead of time, cover well and refrigerate for no more than 8 hours. Bring to room temperature and toss well before serving because the peanut sauce may settle at the bottom of the bowl.

Notes

Nutrition