Cucumber Salad With Roasted Peanuts and Chile

Cucumber Salad With Roasted Peanuts and Chile

Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.

Ingredients

  • 6 Persian cucumbers

    cut lengthwise into thin spears, then cut crosswise into 2-inch pieces, about 1 pound

  • Kosher salt

    such as Diamond Crystal

  • 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

    store-bought or homemade, for serving, optional

Directions

  1. 1

    Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.

  2. 2

    Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

  3. 3

    In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed, to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

  4. 4

    To serve, place half of the cucumber salad on the plate, sprinkle with half of the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

Cucumber Salad With Roasted Peanuts and Chile

Cucumber Salad With Roasted Peanuts and Chile

5.0(4.2k)

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About this Recipe

Craving a salad that's anything but boring? This Cucumber Salad With Roasted Peanuts and Chile delivers a vibrant symphony of flavors and textures, proving that easy assembly doesn't mean sacrificing culinary delight. What sets this salad apart are the thoughtful details that create a truly dynamic dish. The secret begins with salting the cucumbers, a crucial step that mutes any subtle bitterness while enhancing their natural taste. Next, a simple, velvety peanut sauce wraps the cool cucumbers in rich, savory notes, instantly elevating the entire experience. Finally, a generous flurry of finely chopped peanuts, fresh cilantro, and a hint of red-pepper flakes is layered over the salad, ensuring every bite bursts with delightful crunch and balanced flavor. Prepare for a sensory feast. You'll encounter crisp, snappy cucumber pieces harmoniously coated in a smooth, luxurious peanut sauce. Each mouthful offers a delightful contrast of cool freshness and creamy richness, punctuated by the satisfying crunch of roasted peanuts and the bright herbaceousness of cilantro. The optional chile oil adds a subtle, warming zing that dances on your palate, creating a complex yet refreshing salad experience that feels both indulgent and light. This dish is surprisingly simple to bring together, yet tastes like it came from your favorite restaurant. The beauty of this cucumber salad lies in its adaptability. For a less spicy kick, simply reduce the amount of red-pepper flakes or omit the optional chile oil. Conversely, if you love heat, feel free to add more. The versatile peanut sauce is a star in its own right; consider making a larger batch to drizzle over grilled chicken, steamed vegetables, or other green salads throughout the week. This lively cucumber salad makes a fantastic light lunch or a refreshing side dish for a variety of meals, from backyard barbecues to weeknight dinners. It pairs beautifully with grilled meats, pan-seared fish, or other Asian-inspired dishes. Serve it immediately to enjoy the cucumbers at their snappiest.

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