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Cucumbers in Spicy Peanut Sauce

Cucumbers in Spicy Peanut Sauce for a Refreshing Snack

Enjoy the vibrant flavors of Cucumbers in Spicy Peanut Sauce, a no-cook delight that's perfect for a refreshing snack or appetizer.
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Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cucumber Salad
  • 2 large English Cucumbers sliced
  • 1/2 cup Peanuts lightly salted, coarsely chopped
  • 2 tablespoons White Sesame Seeds
  • 2 stalks Green Onions chopped
  • 1/2 teaspoon Red Pepper Flakes adjust to taste
For the Spicy Peanut Dressing
  • 1/2 cup Creamy Peanut Butter or crunchy peanut butter
  • 2 tablespoons Maple Syrup or honey/agave nectar
  • 1/4 cup Water adjust for consistency
  • 2 tablespoons Low Sodium Soy Sauce or tamari for gluten-free
  • 1 tablespoon Sriracha adjust to taste
  • 1 tablespoon Rice Vinegar or apple cider vinegar
  • 1 teaspoon Sesame Oil

Equipment

  • Mixing Bowl
  • Whisk
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Wash the English cucumbers thoroughly and slice them thinly into rounds or half-moons, about 1/4 inch thick.
  2. Chop the peanuts and sprinkle them over the sliced cucumbers. Add sesame seeds and chopped green onions. Toss in red pepper flakes if desired.
  3. In a bowl, whisk together the peanut butter, maple syrup, and water until smooth. Mix in soy sauce, sriracha, rice vinegar, and sesame oil until creamy.
  4. Pour the dressing over the cucumber mixture and gently toss to combine without breaking the slices.
  5. Garnish with additional sesame seeds and green onions. Serve immediately or chill for 10-15 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 230mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 5IUVitamin C: 30mgCalcium: 6mgIron: 4mg

Notes

For best taste, serve fresh. Store leftovers in an airtight container for up to 2 days. Do not freeze cucumbers.

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