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Spicy Peanut Cucumber Salad Recipe

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5 from 104 reviews

A refreshing and gluten-free spicy peanut cucumber salad that combines crisp English cucumbers with a creamy, tangy, and slightly spicy peanut dressing. This flavorful salad is easy to prepare, perfect for a light lunch or as a crunchy side dish, featuring toasted peanuts and fresh parsley for added texture and color.

Ingredients

For the Cucumber Salad:

  • 2 large English cucumbers, sliced 1/3 inch thick
  • 1/2 tsp salt
  • 1/2 cup toasted chopped peanuts
  • 2 tbsp chopped fresh parsley

For the Peanut Sauce:

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp honey
  • 2 garlic cloves, finely minced
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper

Instructions

  1. Prep and Salt the Cucumbers: Place the sliced cucumbers into a large mixing bowl. Sprinkle the salt evenly over the cucumbers and toss well to ensure all slices are coated. Transfer the salted cucumbers to a colander set over the sink or a bowl. Let them sit and drain for one hour, gently tossing once or twice during the hour to release excess moisture, which prevents the salad from becoming soggy.
  2. Prepare the Spicy Peanut Dressing: While the cucumbers drain, combine the low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, finely minced garlic, crushed red pepper flakes, and ground black pepper in a small mixing bowl. Whisk until smooth and creamy. Let the dressing sit for a few minutes to allow the flavors of garlic and pepper to infuse.
  3. Assemble and Toss the Salad: After one hour, transfer the drained cucumbers to a clean bowl. Add the toasted chopped peanuts, chopped fresh parsley, and pour in the spicy peanut dressing. Toss gently but thoroughly to coat the cucumbers evenly and distribute the peanuts and herbs. Serve immediately for the best crunch or refrigerate covered for up to 8 hours, tossing again before serving to redistribute the dressing.

Notes

  • Salting and draining the cucumbers for an hour is essential to remove excess water and keep the salad from getting soggy.
  • The dressing can be made ahead of time and stored in the refrigerator for up to 2 days.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Adding extra fresh parsley on top before serving adds color and enhances freshness.
  • Toasting the peanuts enhances their flavor but you can use raw peanuts if preferred.

Find it online: https://ameliameals.com/spicy-peanut-cucumber-salad-recipe/