Ingredients
Scale
- 2 large cucumbers, peeled, seeded, and thinly sliced
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce (or more to taste)
- 1/4 cup chopped peanuts, for garnish
- 2 tablespoons chopped cilantro, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, and chili garlic sauce until smooth. Adjust the amount of chili garlic sauce to your desired level of spiciness.
- Add the sliced cucumbers to the bowl with the peanut sauce. Toss gently to coat the cucumbers evenly.
- Transfer the cucumber salad to a serving dish. Garnish with chopped peanuts, cilantro, and sesame seeds.
- Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. The salad is best served within a few hours of preparation.
Notes
For extra flavor, add a pinch of grated ginger or a squeeze of lime juice to the peanut sauce. Store leftover salad in an airtight container in the refrigerator for up to 2 days, but note that the cucumbers may become less crisp over time. If you’re allergic to peanuts, use almond butter or sunflower seed butter as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg