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Peanut Chili Crisp Cucumber Salad Recipe

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4 from 13 reviews

A vibrant and crunchy peanut chili crisp cucumber salad featuring a flavorful peanut sauce with toasted sesame oil, chili crisp, rice vinegar, tamari, and fresh garlic. This quick 10-minute salad packs a punch of spicy, nutty, and tangy flavors, perfect for a refreshing side dish or light snack.

Ingredients

Peanut Sauce

  • 1 tablespoon peanut butter (sweetened or unsweetened)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili crisp
  • 1 tablespoon rice vinegar (seasoned or unseasoned)
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon grated fresh garlic
  • ¼ teaspoon flaky salt (or kosher salt)

Salad

  • 1 pound seedless cucumbers (sliced into ¼-½-inch thick rounds)
  • 2 tablespoons sesame seeds (or chopped roasted peanuts)

Instructions

  1. Make the peanut sauce: In a bowl, whisk together the peanut butter, toasted sesame oil, chili crisp, rice vinegar, tamari, grated fresh garlic, and flaky salt until the mixture is smooth and well combined. Alternatively, combine all these ingredients in a lidded jar and shake vigorously to blend thoroughly.
  2. Prepare the salad: Place the sliced cucumbers in a large mixing bowl. Drizzle the prepared peanut sauce evenly over the cucumbers, and gently toss the slices to ensure they are all coated with the flavorful dressing.
  3. Garnish and serve: Sprinkle the sesame seeds or chopped roasted peanuts over the dressed cucumber slices. Serve the salad immediately for optimal freshness and crunch.

Notes

  • Use seedless cucumbers for a crisp texture without extra moisture.
  • Adjust the amount of chili crisp to control the spiciness according to your preference.
  • For a gluten-free version, ensure tamari or soy sauce is certified gluten-free.
  • Can be prepared a few hours ahead and refrigerate to enhance flavors, but toss again before serving.
  • Peanut butter can be sweetened or unsweetened based on desired taste.