Description
This refreshing Asian-inspired side dish features crisp cucumbers tossed in a creamy, spicy peanut sauce. Combining the nutty richness of peanut butter with tangy lime, soy sauce, and a hint of chili, this easy no-cook recipe is perfect as a light appetizer or accompaniment to any meal.
Ingredients
Scale
Vegetables
- 3 medium cucumbers, thinly sliced or smashed into bite-sized pieces
Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce or sriracha
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 2 to 3 tablespoons warm water to thin the sauce
Garnish
- 1 tablespoon roasted peanuts, chopped
- 1 tablespoon green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare the Cucumbers: Wash and either thinly slice or lightly smash the cucumbers into bite-sized pieces, then place them in a large bowl.
- Make the Peanut Sauce: In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, chili garlic sauce, grated fresh ginger, and minced garlic until smooth.
- Adjust Sauce Consistency: Gradually add warm water, a little at a time, whisking until the sauce reaches a creamy and pourable consistency.
- Toss Cucumbers in Sauce: Pour the prepared peanut sauce over the cucumbers and toss thoroughly to coat them evenly with the sauce.
- Let Flavors Marinate: Allow the cucumbers to sit for about 10 minutes so they absorb the flavors of the sauce.
- Garnish and Serve: Transfer the cucumbers to a serving bowl and garnish with chopped roasted peanuts, sliced green onions, and sesame seeds before serving.
Notes
- For extra crunch, lightly salt the cucumbers and let them sit for 10 minutes, then drain before mixing with the sauce.
- Adjust the amount of chili sauce depending on your preferred spice level.
- This dish works well as a refreshing side or a light appetizer.
