Ingredients
Scale
- 6 Persian cucumbers, cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
- Kosher salt
- 1/4 cup salted, roasted peanuts
- 1/4 cup cilantro leaves
- 1 teaspoon red-pepper flakes
- 3 tablespoons natural unsalted peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1 small garlic clove, grated
- Chile oil, for serving (optional)
Instructions
- Toss sliced cucumbers with salt in a colander and let them drain for 10 minutes.
- Finely chop peanuts, cilantro, and red-pepper flakes together.
- Whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic, and salt in a mixing bowl; add water if needed for consistency.
- Combine drained cucumbers with the peanut sauce; toss until evenly coated.
- Serve half the salad on a plate, sprinkle with half the peanut mixture, then repeat. Drizzle with chile oil if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg