Description
This Peanut Chili Crisp Cucumber Salad is a refreshing, crunchy dish coated in a flavorful, umami-rich peanut and chili sauce. Combining creamy peanut butter, chili crunch, garlic, soy, and sesame oil, this Asian-inspired salad serves as a perfect snack or side dish that keeps well refrigerated for up to two days.
Ingredients
Spicy Peanut Sauce
- 1 tablespoon (15 g) peanut butter, sweetened or unsweetened
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (15 g) chili crisp
- 1 tablespoon (15 ml) rice wine vinegar, seasoned or unseasoned
- 1 tablespoon (15 ml) tamari, or soy sauce
- 1 teaspoon grated fresh garlic
- ¼ teaspoon flaky salt, or kosher salt
Cucumber Salad
- 1 pound (450 g) seedless cucumbers, sliced into ¼-½-inch thick rounds
- 2 tablespoons (30 g) sesame seeds, or chopped roasted peanuts
Instructions
- Make the peanut sauce: Whisk the peanut butter, toasted sesame oil, chili crisp, rice wine vinegar, tamari (or soy sauce), grated fresh garlic, and flaky salt together in a bowl, or combine and shake in a sealed jar until the sauce is smooth and well blended.
- Prepare the salad: Place the sliced seedless cucumbers in a large mixing bowl. Drizzle the prepared peanut sauce over the cucumber slices and gently toss to ensure all pieces are evenly coated with the flavorful dressing.
- Garnish and serve: Sprinkle the salad with sesame seeds or chopped roasted peanuts for added crunch and nutty flavor, then serve immediately or chill in the refrigerator until ready to enjoy.
Notes
- The salad keeps well for 1-2 days when stored in the refrigerator.
- For an extra boost of flavor, opt for sweetened peanut butter and seasoned rice vinegar.
- This recipe was inspired by TikTok creator Logagm.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
