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
Scale
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.
