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
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Place sliced cucumbers in a mixing bowl. Sprinkle with salt and toss to coat. Transfer to a colander for 1 hour to drain excess water.
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In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, garlic, chili flakes, and black pepper until smooth.
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Add drained cucumbers to a large bowl along with toasted peanuts and parsley. Pour dressing over the top and toss to coat evenly.
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Serve immediately at room temperature. For make-ahead, refrigerate for up to 8 hours. Bring to room temperature and toss before serving.
Notes
- Salting cucumbers is essential to remove excess water and prevent a watery dressing.
- Toasting peanuts brings out flavor and crunch—don’t skip this step.
- Adjust seasoning according to taste. You can make it spicier, sweeter, or tangier.
- Serving tip: Always serve at room temperature for best texture and flavor.
- Prep Time: 15 min
- Cook Time: 1 hr 15 min