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Chef Taha Ayad's Recipe Spicy Peanut Cucumber Salad
Taha Ayad

Spicy Peanut Cucumber Salad

A crisp no-cook Spicy Peanut Cucumber Salad with drained cucumbers, creamy peanut dressing, toasted chopped peanuts, garlic, red pepper flakes, and fresh parsley. It is cool, crunchy, and ideal as a fresh side dish for summer meals, grilled chicken, rice bowls, or quick lunches.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 to 6 servings
Course: Side Dish
Cuisine: Asian-inspired
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 English cucumbers sliced about 1/4 inch thick
  • 1 teaspoon kosher salt for draining the cucumbers
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 2 garlic cloves finely minced
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon ground black pepper
  • ½ cup toasted chopped peanuts
  • 2 tablespoons chopped fresh parsley plus more for serving

Method
 

  1. Place the sliced cucumbers in a bowl or colander and toss with kosher salt. Let them drain for about 1 hour, then gently blot with a clean towel to remove excess surface moisture.
  2. While the cucumbers drain, make the dressing. In a small mixing bowl, combine the low-sodium soy sauce, rice vinegar, creamy peanut butter, honey, minced garlic, crushed red pepper flakes, and black pepper.
  3. Whisk for 30 to 60 seconds, or until the dressing is smooth, creamy, and fully blended. Let it sit for a few minutes so the garlic and red pepper flakes can infuse the dressing.
  4. Transfer the drained cucumbers to a clean bowl. Add the toasted chopped peanuts, chopped parsley, and spicy peanut dressing.
  5. Toss gently but thoroughly, lifting from the bottom of the bowl until the cucumbers are evenly coated and the peanuts and parsley are distributed throughout.
  6. Serve immediately for the crispest texture, with a little extra parsley on top if desired.

Notes

  1. For the freshest texture, serve the salad right after tossing.
  2. If making ahead, keep the drained cucumbers, dressing, and peanuts separate until close to serving.
  3. Once tossed, the salad can be covered and refrigerated for up to 8 hours, but the cucumbers will soften over time.
  4. Use certified gluten-free tamari instead of soy sauce if you need a gluten-free version.
  5. For a vegan version, replace the honey with maple syrup or agave.
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