Peanut Chili Crisp Cucumber Salad

A refreshing yet spicy cucumber salad coated in a rich, savory peanut chili crisp sauce that keeps me coming back for more. It’s crisp, creamy, and addictive — perfect for snacking or pairing with any meal.

Why You’ll Love This Recipe

I love the crunchy freshness of cucumbers combined with the bold umami flavors of spicy chili crisp and creamy peanut butter. It strikes a perfect balance between heat, tang, and richness, and it comes together in just minutes. Plus, it keeps well in the fridge when I crave a quick bite.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Spicy Peanut Sauce

• 1 tablespoon peanut butter (sweetened or unsweetened)

• 2 tablespoons toasted sesame oil

• 1 tablespoon chili crisp

• 1 tablespoon rice wine vinegar (seasoned or unseasoned)

• 1 tablespoon tamari or soy sauce

• 1 teaspoon grated fresh garlic

• ¼ teaspoon flaky or kosher salt

Cucumber Salad

• 1 pound seedless cucumbers, sliced into ¼–½-inch rounds

• 2 tablespoons sesame seeds or chopped roasted peanuts

Directions

1. Make the spicy peanut sauce. I whisk together the peanut butter, sesame oil, chili crisp, rice vinegar, tamari, garlic, and salt in a bowl (or shake them in a lidded jar) until smooth and well combined.

2. Prepare the salad. I put the cucumber slices in a large bowl, drizzle the spicy peanut sauce over them, and toss gently until every slice is evenly coated.

3. I finish by sprinkling sesame seeds or peanuts on top for extra crunch before serving.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• I sometimes swap peanut butter for almond butter for a different nutty flavor.

• A squeeze of lime or a splash of rice vinegar kicked up the tang.

• I can add thinly sliced red onion or scallions for extra bite.

• For a milder version, I use less chili crisp or swap in a mild chili oil.

• I mix in chopped fresh herbs like cilantro or mint when I want a fresher twist.

Storage/reheating

• I store leftovers in an airtight container in the refrigerator for up to 2 days.

• Since this is a cold salad, no reheating is needed. Just give it a gentle stir before serving again, and if the cucumbers have released water, I drain it off or blot the slices lightly.

FAQs

How long will the salad stay fresh in the fridge?

It stays crisp and flavorful for up to 1–2 days refrigerated. After that, the cucumbers can soften and get watery.

Can I use regular vinegar instead of rice vinegar?

Yes. I can use apple cider vinegar or white wine vinegar, though I may adjust the amount since their acidity can be stronger.

Is there a nut-free alternative?

Absolutely—sunflower seed butter makes a great nut-free swap. I substitute it in a 1:1 ratio for peanut butter.

Can I make this ahead of time?

Yes, but I prefer to mix sauce and cucumbers just before serving. If I prep ahead, I toss cucumbers with sauce but wait to add seeds or peanuts until right before eating to preserve crunch.

What can I serve this with?

I love it alongside grilled chicken, tofu, or rice bowls. It also makes a fantastic snack or appetizer on its own.

Conclusion

I absolutely love how this Peanut Chili Crisp Cucumber Salad delivers fresh crunch, creamy spice, and big flavor in just ten minutes. It’s incredibly versatile—perfect for snacks, sides, or meal prep. You’ll enjoy the simplicity and punch it brings to your table, and I know I keep coming back for more!