If you’re craving a salad that bursts with bold flavors yet feels refreshingly light, the Peanut & Chili Oil Cucumber Salad Recipe is an absolute must-try. This dish effortlessly combines crisp cucumbers with a fiery, nutty dressing that will awaken your taste buds and leave you wanting more. Perfect as a quick side or a vibrant appetizer, its simplicity is what makes it so special — every ingredient plays a crucial role in creating that perfect balance of heat, crunch, and zest.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each one is simple yet essential, contributing distinct textures, flavors, and colors that bring this salad to life. Here’s what you’ll need to make this delightful dish:
- 2 large cucumbers, thinly sliced: The foundation of the salad, cucumbers add a cool, crisp crunch that balances the spicy dressing.
- 1/4 cup roasted peanuts, roughly chopped: These provide a wonderful nutty flavor and satisfyingly crunchy texture.
- 2 tablespoons chili oil: The star of the show, adjust this according to your spice preference for the perfect kick.
- 1 tablespoon rice vinegar: Adds a gentle tang that brightens the salad.
- 1 tablespoon soy sauce or tamari: Brings saltiness and depth, tamari is great for gluten-free options.
- 1 teaspoon sesame oil: Offers a subtle, nutty aroma that complements the peanuts beautifully.
- 1 teaspoon honey or maple syrup: Balances the heat and acidity with a touch of sweetness.
- 1/4 teaspoon garlic powder: Adds a hint of savory warmth without overpowering the other flavors.
- Salt, to taste: Essential for enhancing all the ingredients’ natural flavors.
- Fresh cilantro or green onions (for garnish, optional): Fresh herbs add a pop of color and an herby brightness to finish the salad.
How to Make Peanut & Chili Oil Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing the cucumbers to ensure every bite has that satisfying crispness. If your cucumbers seem particularly watery, sprinkle them lightly with salt and let them rest for about 10 minutes. This step helps draw out excess moisture, preventing a soggy salad. Afterward, gently pat them dry with a paper towel.
Step 2: Make the Dressing
In a small bowl, whisk together the chili oil, rice vinegar, soy sauce, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt. This dressing is where all the exciting flavors marry together — spicy, tangy, sweet, and savory in perfect harmony.
Step 3: Toss the Salad
Drizzle the dressing over the cucumbers and toss gently to ensure every slice is generously coated. This step allows the cucumbers to soak up all those vibrant flavors without losing their crunch.
Step 4: Add the Peanuts
Sprinkle the roughly chopped roasted peanuts on top of the salad. Toss lightly again so the peanuts are evenly distributed, delivering bursts of nutty goodness throughout each mouthful.
Step 5: Finish and Serve
If you love a fresh herbal note, garnish the salad with finely chopped cilantro or sliced green onions. Serve immediately to enjoy the perfect texture and flavor contrast, or refrigerate for up to one hour if you want the flavors to meld a little more.
How to Serve Peanut & Chili Oil Cucumber Salad Recipe
Garnishes
Adding fresh cilantro or green onions as a garnish not only brightens up the salad visually but adds a refreshing aromatic layer. For an extra touch, a sprinkle of toasted sesame seeds can elevate the nuttiness even further.
Side Dishes
This salad pairs beautifully with grilled meats, especially chicken or beef, as a zesty contrast to rich flavors. It also complements Asian-inspired dishes like dumplings, fried rice, or spring rolls, providing a cool counterbalance to spicy or oily mains.
Creative Ways to Present
For a fun twist, serve this salad inside hollowed cucumber boats or on a bed of leafy greens for a more substantial appetizer. You can also make small individual portions in glasses for an elegant party serving that’s both visually appealing and tasty.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Peanut & Chili Oil Cucumber Salad Recipe, store them in an airtight container in the refrigerator. Since cucumbers can release water over time, it’s best to enjoy the salad within a day to maintain its crunch and fresh flavors.
Freezing
Freezing is not recommended for this salad because cucumbers have a high water content and will become mushy once thawed, significantly altering the texture and enjoyment of the dish.
Reheating
This salad is designed to be enjoyed fresh or chilled, so reheating is not advisable. The combination of fresh cucumbers and delicate dressing is best served cold to keep that crisp, refreshing quality.
FAQs
Can I use regular oil instead of chili oil?
While you can substitute regular oil, chili oil adds a crucial spicy, smoky flavor that defines this salad. If you want less heat, you can reduce the amount of chili oil rather than removing it completely.
Is this salad suitable for vegans?
Absolutely! The Peanut & Chili Oil Cucumber Salad Recipe is naturally vegan-friendly, especially when you opt for maple syrup instead of honey in the dressing.
How can I make the salad less spicy?
Reduce the amount of chili oil or choose a milder version. You can also add a touch more honey or maple syrup to balance out the heat without sacrificing flavor.
Can I prepare this salad in advance?
Yes, you can prepare it up to an hour ahead of time. Just keep it refrigerated and toss gently before serving to refresh the flavors and texture.
What other nuts can I use instead of peanuts?
While peanuts provide an iconic crunch and flavor, chopped cashews or almonds can make tasty alternatives if you prefer or have nut allergies.
Final Thoughts
There is something truly special about the Peanut & Chili Oil Cucumber Salad Recipe — it’s simple, vibrant, and packs a flavorful punch that’s perfect for any occasion. Whether you’re looking to spice up your dinner table or whip up a quick snack, this salad is ready to impress. Trust me, once you try it, it’ll become a beloved staple in your kitchen too!
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Peanut & Chili Oil Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Description
A refreshing and spicy Peanut & Chili Oil Cucumber Salad that’s quick to prepare and bursting with flavor. Thinly sliced cucumbers are tossed in a tangy and mildly sweet chili oil dressing, topped with crunchy roasted peanuts, making it a perfect appetizer or side dish for any meal.
Ingredients
Salad
- 2 large cucumbers, thinly sliced
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro or green onions (for garnish, optional)
Dressing
- 2 tablespoons chili oil (adjust to your spice preference)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Prepare the Cucumbers: Slice the cucumbers thinly and place them in a large bowl. If they are very watery, lightly salt them and let sit for 10 minutes, then pat dry to remove excess moisture.
- Make the Dressing: In a small bowl, whisk together the chili oil, rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, garlic powder, and a pinch of salt until well combined.
- Toss the Salad: Drizzle the dressing over the cucumbers and toss gently to coat evenly.
- Add the Peanuts: Sprinkle the chopped roasted peanuts over the salad and toss again to distribute the nuts.
- Serve: Garnish with fresh cilantro or green onions if desired, and serve immediately. The salad can be refrigerated for up to 1 hour before serving to let flavors meld.
Notes
- If cucumbers are watery, salting helps to draw out excess moisture to keep the salad crisp.
- Adjust chili oil quantity depending on your heat tolerance.
- Use tamari instead of soy sauce for a gluten-free version.
- This salad is best served fresh but can be chilled for up to an hour.
- For added crunch, you can toast the peanuts slightly before chopping.
