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These cucumbers with spicy peanut sauce are my top pick for a summer snack. They're super crunchy and creamy all at once, and every bite wakes up your taste buds.
I picked up this idea on a Southeast Asia adventure. After tweaking it for years, my whole family begs for it once the hot months hit.
Tasty Ingredients
- Fresh parsley: chop for color and a punch of freshness
- Black pepper: grinding it yourself really boosts the flavor
- Red chili flakes: spice level is up to you
- Garlic cloves: mince these fine to get all that aroma in
- Pure honey: just a dab sweetens the sauce the natural way
- Creamy peanut butter: go with the smooth kind—it makes the sauce velvet-y
- Rice vinegar: just enough tang to keep the balance
- Low-sodium soy sauce: gives you all that depth, without oversalting
- Roasted peanuts, chopped: adds that can't-miss crunch and nutty flavor
- Salt: helps draw out moisture and boost texture
- 2 English cucumbers, large: they're sturdy and not loaded with seeds
Step-By-Step Directions
- Bringing everything together:
- After an hour, dump the cucumbers into a big bowl, toss in peanuts, parsley, and your sauce. Mix easy but make sure every slice is covered. You wanna serve it right away so it's still crisp and super fresh.
- Making the sauce:
- While cucumbers chill, add soy sauce, vinegar, peanut butter, honey, your minced garlic, all the chili flakes, and a twist of black pepper to a small bowl. Whisk until it's totally smooth and thick—you want the sauce to stick to the cukes.
- Prepping the cucumbers:
- Slice the cucumbers in thick rounds, pop them in a bowl, and sprinkle with salt. Give them a good toss so they're all coated. Move them to a colander for an hour so they shed some water. Don't skip it or you'll end up with soggy salad.
Going with English cucumbers makes a big difference here. Thin skins mean you don't have to peel them, and they're crunchy, soaking up all that flavor. Every time I make this for friends, there are never leftovers—just people wanting the how-to for themselves.
Storing and Prepping Ahead
If you wanna get it ready ahead of time, wrap the bowl up tight and chill. The peanut sauce thickens and sinks as it sits, so pull the dish out about 15 minutes before you eat and give it a good stir. Don't keep it for over 8 hours—the cucumbers keep losing water and you'll miss that perfect crunch if you wait too long.
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Twists You Can Try
This dish is super flexible. Want extra kick? Toss in more chili flakes or try a spoonful of sriracha. For a softer flavor, swap honey out for maple syrup or coconut sugar. Not a parsley fan? Tear up some cilantro for even more of an Asian vibe. Almonds or cashews, roasted and chopped, can fill in for peanuts if you want a change.
Serving Ideas
This spicy peanut cucumber bowl goes great with stuff like stir-fried noodles, fried rice, or even spring rolls. It's also a top side for anything coming off the grill, especially in summer when you want something cool next to your main. Throw in some miso soup and edamame for a light meal. You could even just set it out as a refreshing snack during a hangout.
Frequently Asked Questions
- → How can I stop the cucumbers from being too watery?
Sprinkle salt on the cucumbers and leave them in a colander for an hour. This helps draw out the extra moisture.
- → Can I swap out the peanuts?
Sure, you can use toasted almonds, cashews, or even sesame seeds for a different flavor and crunch.
- → Can I make this dish ahead of time?
Yes, you can prepare it up to 8 hours early. Store it in the fridge in a sealed container, and give it a stir before serving to mix the sauce well.
- → How do I make it less spicy?
Just cut back on the red pepper flakes—or skip them altogether—and add a touch more honey for sweetness.
- → What pairs well with this dish?
It works great with grilled meats, stir-fried noodles, or as a light appetizer or refreshing side dish.