Name: Cucumbers in Spicy Peanut Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-inspired
Ingredients: 2 large English cucumbers, sliced about 1/3 inch thick; 1/2 teaspoon salt; 1/2 cup chopped peanuts, toasted; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 2 tablespoons peanut butter; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon dried red chili flakes; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley

Jump to Recipe

Cucumbers in Spicy Peanut Sauce is a refreshingly bold and savory dish that brings together the cool crunch of cucumbers with the richness of a Thai-inspired peanut sauce. This dish is perfect as an appetizer, side, or even a light meal on a hot day. The natural crispness of English cucumbers pairs beautifully with the creamy, slightly sweet, and spicy dressing made from peanut butter, soy sauce, honey, garlic, and chili flakes. It’s one of those dishes that comes together quickly but leaves a lasting impression thanks to its vibrant flavor profile.

Whether you’re hosting a summer barbecue, preparing a quick lunch, or looking for a unique potluck dish, this cucumber salad is a winner. The toasted peanuts add a nutty crunch, while the soy sauce and rice vinegar introduce a subtle umami tang. It’s also easily adaptable—make it spicier, swap out herbs, or add protein to make it more filling. And best of all, it doesn’t require turning on the stove or oven, making it ideal for warm-weather meals. The balance of spice, sweetness, acidity, and freshness makes it a go-to recipe for anyone who appreciates bold, global flavors in a simple package.

Why You’ll Love This Recipe

Quick and Easy to Prepare – No cooking required and ready in minutes.

Bold, Balanced Flavors – A delicious mix of spicy, savory, tangy, and sweet.
Healthy and Refreshing – Low in calories and packed with fresh ingredients.
Perfect for Meal Prep – Can be made ahead and stored for a day or two.

Customizable – Easy to adjust spice levels and swap ingredients based on your preferences.

Ingredients

English cucumbers
Salt

Chopped peanuts, toasted
Low-sodium soy sauce
Rice vinegar

Peanut butter
Honey
Garlic

Dried red chili flakes
Ground black pepper
Fresh parsley

Variations

Add Protein: Mix in shredded rotisserie chicken, grilled shrimp, or tofu to make it a light main dish.
Herb Swap: Use cilantro, Thai basil, or mint instead of parsley for a different herbal note.
Nut-Free Version: Substitute sunflower seed butter and omit peanuts for an allergy-friendly option.

Extra Crunch: Add sliced bell peppers or shredded carrots for more texture and color.
Creamier Dressing: Add a splash of coconut milk to the sauce for extra richness and a tropical touch.

How to Make the Recipe

Step 1: Prepare the Cucumbers

Slice the English cucumbers into approximately 1/3-inch thick rounds. Place them in a bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels.

Step 2: Make the Sauce

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, chili flakes, and black pepper until smooth and well combined.

Step 3: Toss the Salad

In a large mixing bowl, combine the cucumbers with the peanut sauce. Toss until the cucumbers are evenly coated.

Step 4: Finish with Toppings

Sprinkle the chopped toasted peanuts and fresh parsley over the top. Serve immediately or chill for later.

Tips for Making the Recipe

Use English cucumbers for their thinner skin and fewer seeds.
Letting the cucumbers sit with salt helps maintain a crisp texture.
Toast peanuts in a dry skillet for extra flavor.

Adjust the chili flakes to suit your heat preference.
Whisk the sauce ingredients well to ensure a smooth, creamy consistency.

How to Serve

This dish is best served chilled or at room temperature. It pairs well with grilled meats, rice dishes, or noodle bowls. You can also serve it as a starter salad or bring it to a summer potluck or picnic. For an Asian-inspired meal, pair it with dumplings or spring rolls.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time but still taste great.

Freezing

This dish is not recommended for freezing, as the cucumbers will lose their texture upon thawing.

Reheating

No reheating needed—this salad is meant to be served cold or at room temperature.

FAQs

1. Can I use regular cucumbers instead of English cucumbers?

Yes, but peel them and remove some of the seeds for the best texture.

2. How spicy is this dish?

The chili flakes provide a moderate heat, but you can adjust the amount to your liking.

3. Can I make this ahead of time?

Yes, prepare it a few hours in advance and keep it chilled. Add peanuts and parsley just before serving.

4. What can I substitute for peanut butter?

You can use almond butter, cashew butter, or a sunflower seed butter for nut-free versions.

5. Is this dish vegan?

Yes, if you substitute maple syrup or agave for the honey.

6. What protein can I add to make it a full meal?

Grilled chicken, tofu, or shrimp are great additions.

7. Can I make this sauce in advance?

Absolutely. Store it in the fridge for up to 4 days and stir well before using.

8. How do I keep the cucumbers from getting soggy?

Salt them first and pat dry to remove excess moisture.

9. Can I use bottled garlic instead of fresh?

Fresh is best for flavor, but bottled minced garlic works in a pinch.

10. What type of vinegar works best?

Rice vinegar is ideal for its mild, slightly sweet flavor. You can substitute with white wine vinegar if needed.

Conclusion

Cucumbers in Spicy Peanut Sauce is a simple yet flavor-packed recipe that brings something exciting to the table with minimal effort. It’s cool, crunchy, savory, and just spicy enough to keep things interesting. Whether you’re looking to spice up your salad game or need a refreshing side dish for summer meals, this recipe is sure to deliver. Plus, with endless ways to customize and prepare ahead, it’s a versatile staple worth keeping in your recipe rotation.