Ingredients
2 large English cucumbers, sliced about 1/3 inch thick
1/2 teaspoon salt
1/2 cup chopped peanuts, toasted
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
2 tablespoons chopped fresh parsley
Instructions
- Place the sliced cucumbers into a mixing bowl. Sprinkle with salt and toss to coat. Transfer to a colander and let drain for 1 hour.
- In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, dried red chili flakes, and black pepper until smooth.
- After cucumbers have drained, transfer them to a large bowl. Add the toasted peanuts, chopped parsley, and prepared peanut sauce. Toss until well coated.
- Serve immediately at room temperature for best flavor.
Notes
Add a splash of lime juice for extra tang.
Swap parsley for fresh cilantro or mint for a different flavor.
Use almond butter instead of peanut butter for a nutty twist.
Add thinly sliced red bell peppers or carrots for extra crunch and color.
Store in an airtight container in the refrigerator for up to 8 hours. Bring to room temperature and toss before serving, as the peanut sauce may settle at the bottom.
Best enjoyed fresh; not recommended for long-term storage due to cucumber water content.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Side Dish / Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 120
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
