Description
A refreshing and unexpectedly delicious salad featuring crisp cucumbers tossed in a creamy peanut butter dressing with hints of soy sauce, vinegar, and sesame oil.
Ingredients
Scale
- 2 large cucumbers
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon toasted sesame seeds
Instructions
- 1. Wash cucumbers, slice them about 1/4 inch thick (peel and seed if necessary). Place in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15-20 minutes to sweat out moisture.
- 2. While cucumbers sweat, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes (if using) in a bowl until smooth. Add water by tablespoon if needed to reach a pourable consistency.
- 3. Gently press drained cucumbers to remove excess liquid.
- 4. Combine drained cucumbers with the peanut butter dressing and toss to coat evenly.
- 5. For best flavor, cover and chill for at least 15-20 minutes.
- 6. Garnish with fresh cilantro or parsley and toasted sesame seeds just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. This salad is best served cold and is not intended for reheating.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g