Description
This refreshing dish features crisp cucumbers paired with a rich, creamy spicy peanut sauce. It’s a quick and delightful appetizer that brings vibrant flavors to your table.
Ingredients
Scale
- 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 (smooth or crunchy)
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried red chili flakes (adjust to taste)
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Slice the English cucumbers into approximately 1/3-inch thick rounds. Sprinkle evenly with 1/2 teaspoon of salt and let them sit for about 10 minutes.
- After 10 minutes, gently pat the cucumber slices dry with a paper towel.
- In a dry skillet over medium heat, add the chopped peanuts. Toast them for about 3-5 minutes until golden and fragrant, stirring frequently.
- In a medium bowl, whisk together the low-sodium soy sauce, rice vinegar, peanut butter, honey, minced garlic, dried red chili flakes, and ground black pepper until smooth and well combined.
- Pour the peanut sauce over the sliced cucumbers. Gently toss until each slice is well coated.
- Finally, sprinkle the toasted peanuts and chopped fresh parsley over the dressed cucumbers. Serve immediately or chill for about 10 minutes.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Appetizer
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Allowing the cucumbers to sit with salt enhances their crunch and flavor. Adjust the chili flakes according to your spice preference, and consider adding a dash of sesame oil for extra depth.