Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup natural peanut butter
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tbsp sriracha or hot sauce
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- Optional garnishes: chopped peanuts, cilantro, green onions
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and sriracha. Add minced garlic, grated ginger, and sesame oil. Continue whisking until smooth.
- Wash and thinly slice cucumbers using a vegetable prep tool. Place sliced cucumbers in a large salad bowl.
- Pour the peanut sauce over the cucumbers and toss gently until evenly coated. Let sit for 5-10 minutes to allow flavors to meld.
- Sprinkle with chopped peanuts, cilantro, or green onions as desired. Serve immediately or refrigerate for later.
Notes
- Adjust spice level by adding more sriracha or chili flakes.
- For a creamier sauce, increase peanut butter slightly.
- Ensure soy sauce is gluten-free if needed for dietary restrictions.
- Use fresh ingredients for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-inspired
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg