Spicy Peanut Cucumber Salad
Crunchy cucumber salad tossed with a creamy peanut butter dressing, fresh cilantro, chili flakes, and lime. A quick, Thai-inspired side dish!
Ingredients
- 1 (about 300 g) English cucumber or other cucumber of your choice
- 4 tbsp (30 g) roasted peanuts chopped
- 3 tbsp (10 g) chopped cilantro
Peanut butter salad dressing
- 1 heaping tbsp (20 g) peanut butter creamy or crunchy
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) rice vinegar or other mild vinegar
- 1 ½ tbsp (22 ml) honey
- 1 tsp (5 g) minced garlic
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (2 g) chili flakes or 2 tsp Korean gochugaru
- 1 tbsp (9 g) toasted sesame seeds
- pinches salt
Instructions
- Wash and dry the cucumbers. Slice them into thin rounds and place them in a large mixing bowl.
- In a small jar with a tight-fitting lid, combine the peanut butter, soy sauce, rice vinegar, honey, garlic, lime juice, chili flakes, sesame seeds, and salt. Screw on the lid and shake vigorously until the dressing is smooth and creamy.
- Pour the dressing over the sliced cucumbers. Add most of the chopped peanuts and cilantro, reserving a little for garnish. Gently toss everything together until the cucumbers are well coated.
- Transfer the salad to a serving plate or bowl. Sprinkle the remaining chopped peanuts and cilantro on top. Serve immediately for the best crunch, or chill in the fridge for 10–15 minutes.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 602mg | Potassium: 309mg | Fiber: 2g | Sugar: 8g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg