Description
Peanut Chili Crisp Cucumber Salad is a refreshing, spicy side dish featuring crunchy cucumbers coated in a bold, creamy peanut-chili sauce. It’s quick, addictive, and perfect for snacking or pairing with meals.
Ingredients
Spicy Peanut Sauce:
1 tbsp peanut butter (sweetened or unsweetened)
2 tbsp toasted sesame oil
1 tbsp chili crisp
1 tbsp rice wine vinegar (seasoned or unseasoned)
1 tbsp tamari or soy sauce
1 tsp grated fresh garlic
¼ tsp flaky or kosher salt
Cucumber Salad:
1 lb seedless cucumbers, sliced into ¼–½-inch rounds
2 tbsp sesame seeds or chopped roasted peanuts
Instructions
- In a bowl or jar, whisk together peanut butter, sesame oil, chili crisp, rice vinegar, tamari, garlic, and salt until smooth.
- Place cucumber slices in a large bowl, drizzle with the peanut sauce, and toss gently until evenly coated.
- Top with sesame seeds or peanuts for extra crunch and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Drain or blot cucumber slices if they release excess water after storage.
- Add lime juice or fresh herbs for extra brightness.
- Use sunflower seed butter for a nut-free alternative.
- Mix sauce and cucumbers just before serving to preserve crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 130
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
