Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work well but consider peeling them and removing some of the seeds for the best texture, as store-bought varieties can be more watery and may have thicker skins.

Is this recipe vegan-friendly?

The recipe is vegetarian as written, but to make it 100% vegan, simply swap out honey for maple syrup or agave nectar. The result will be just as delicious and satisfying.

How spicy is this dish?

With 1 teaspoon of chili flakes, the cucumbers pack noticeable heat, but not overwhelming. If you’re sensitive to spice, start with less and adjust after tasting, or leave out the chili entirely for a milder experience.

Can I make this salad in advance?

Yes! You can slice, salt, and drain the cucumbers ahead of time. Mix the sauce separately, then combine everything right before serving for the best freshness. If making the full salad ahead, enjoy within 8 hours for peak crunch and flavor.

Cucumbers in Spicy Peanut Sauce Recipe

Name: Cucumbers in Spicy Peanut Sauce Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Asian-inspired
Ingredients: 2 large English cucumbers, sliced about 1/3 inch thick; 1/2 teaspoon salt; 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; 1/2 cup chopped peanuts, toasted; 2 tablespoons chopped fresh parsley

Description

Enjoy a vibrant, refreshing, and mildly spicy salad of crisp English cucumbers dressed in a creamy, zesty peanut sauce. This easy recipe features salty toasted peanuts, a touch of honey, fresh parsley, and a savory-sweet peanut butter vinaigrette with a subtle kick of chili. Perfect as a light side dish or appetizer with Asian-inspired meals.

Ingredients

Scale

Cucumbers

2 large English cucumbers, sliced about 1/3 inch thick
1/2 teaspoon salt

Peanut Sauce

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

Additions & Garnish

1/2 cup chopped peanuts, toasted
2 tablespoons chopped fresh parsley

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Instructions

Prepare the Cucumbers: Place the sliced cucumbers into a mixing bowl. Sprinkle with salt and toss well so that all pieces are coated evenly. Transfer the cucumbers to a colander and let them sit for one hour. This process helps draw out excess water, ensuring the salad stays crisp and flavorful.
Make the Peanut Sauce: While the cucumbers are draining, combine the soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper in a small mixing bowl. Whisk thoroughly until the mixture is smooth and fully combined.
Assemble the Salad: Once the cucumbers have drained for an hour, transfer them back to a bowl. Add the toasted chopped peanuts, chopped parsley, and pour over the prepared peanut sauce. Toss everything together gently until the cucumbers are well coated with the sauce and toppings are evenly distributed.
Serve: Serve the salad immediately for the best texture and flavor. If you need to prepare ahead, cover tightly and refrigerate for up to 8 hours. Bring to room temperature and toss well before serving, as the peanut sauce may settle at the bottom.

Notes

Slice cucumbers evenly for a pleasing crunch and consistent absorption of the sauce.
Draining cucumbers is essential for preventing watery salad and ensuring concentrated flavors.
Adjust chili flakes to taste for a milder or spicier kick.
Use roasted or dry-toasted peanuts for maximum flavor and crunch.
If making ahead, don’t refrigerate for more than 8 hours for best quality; always toss before serving.

Nutrition

Serving Size: 1/10th of recipe
Calories: 95
Sugar: 3g
Sodium: 210mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg