Go Back
–+ servings
Cucumbers in Spicy Peanut Sauce

Cucumbers in Spicy Peanut Sauce for a Zesty Crunchy Delight

Cucumbers in Spicy Peanut Sauce is a vibrant, no-cook salad perfect for busy nights and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces English Cucumbers Crisp base for the salad; use fresh for the best crunch.
  • 1/2 cup Peanuts Adds delightful crunch and nuttiness; can substitute with sunflower seeds for a nut-free version.
  • 2 tablespoons Green Onions Provides fresh onion flavor, using both white and green parts for extra color.
For the Dressing
  • 1/2 cup Creamy Peanut Butter Acts as the base for the dressing, providing creaminess and richness.
  • 1-2 tablespoons Maple Syrup Balances the spice with a touch of sweetness; honey can be used as an alternative.
  • 3 tablespoons Low Sodium Soy Sauce Adds umami flavor; substitute with tamari for a gluten-free option.
  • 1 tablespoon Sriracha Provides the spicy kick; adjust according to your heat preference.
  • 2 tablespoons Rice Vinegar Offers acidity to balance flavors; can be swapped with lime juice for a citrus twist.
  • 1 teaspoon Sesame Oil Contributes richness and enhances the nutty taste of the dressing.
  • 2-4 tablespoons Water Adjust to achieve desired dressing thickness.
For Garnish
  • 1 tablespoon White Sesame Seeds Garnish that introduces mild flavor; toasting them enhances their nuttiness.
  • to taste Red Pepper Flakes Optional for enhancing the heat.

Equipment

  • Mixing bowl
  • Medium Bowl
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Wash 2–3 fresh English cucumbers under cool water, slice them into rounds or half-moons, and place them in a large mixing bowl.
  2. Finely chop a handful of peanuts and green onions, add them to the bowl with the cucumbers, and toss gently.
  3. In a medium bowl, whisk together 1/2 cup of creamy peanut butter, 1-2 tablespoons of maple syrup, and 3 tablespoons of low sodium soy sauce; gradually add water until desired consistency.
  4. Pour the dressing over your cucumber mixture, ensuring every piece is coated and toss gently.
  5. Transfer to a serving dish and garnish with white sesame seeds and chopped green onions; serve immediately or chill for 10-15 minutes.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 14gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping dressing separate to maintain crunch.

Tried this recipe?

Let us know how it was!