Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Sriracha or chili paste (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1/4 cup chopped peanuts (optional for garnish)
- 2 green onions, sliced
- Fresh cilantro for garnish (optional)
Instructions
- Start by washing the cucumbers thoroughly. Use a sharp knife or a Fullstar Ultimate Veggie Prep Master to slice cucumbers into thin rounds or matchsticks, then place in a large mixing bowl.
- In a small bowl, combine the peanut butter, soy sauce, rice vinegar, and honey. Add the Sriracha for heat, then stir until smooth. Mix in the minced garlic and grated ginger, followed by the sesame oil. Adjust seasoning to taste.
- Pour the peanut dressing over the cucumbers and toss gently until evenly coated. Sprinkle with chopped peanuts, green onions, and cilantro.
- Serve immediately as a refreshing appetizer or side dish. For longer storage, refrigerate in an airtight container for up to 24 hours, but best enjoyed fresh to keep the cucumbers crisp.
Notes
- For extra crunch, add more chopped peanuts or other nuts such as cashews or almonds.
- If you prefer milder spice, reduce the amount of Sriracha or chili paste.
- Replace honey with maple syrup for a vegan-friendly dressing.
- Wash and pat dry cucumbers thoroughly to prevent excess water in the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg